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"disqusTitle": "Bay Area Bites Guide to the Best Spots to Drink Beer This Summer",
"title": "Bay Area Bites Guide to the Best Spots to Drink Beer This Summer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Summer is finally here and what better way to enjoy the sun and warm weather than with a cool beer sipped on a lovely garden patio?\u003c/p>\n\u003cp>Fortunately, the Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. If you want to get an in-depth look at the brewing trends right now, listen to \u003ca href=\"http://ww2.kqed.org/forum/2016/05/25/raising-a-pint-to-the-bay-area-beer-scene/?a=commentsATag\" target=\"_blank\">the KQED Forum discussion\u003c/a>. If you just want to get to drinking, then check out our list of some of the best beer spots in the city, East Bay, South Bay, and North Bay (broadly speaking, geographically).\u003c/p>\n\u003cp>And, no, we were not able to include everywhere that has great beer. If we missed your favorite spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_110177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\">\u003cimg class=\"size-full wp-image-110177\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\" alt=\"Biergarten in San San Francisco\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Biergarten in San San Francisco \u003ccite>(Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.beachchalet.com/chalet-brewery/#chalet-brewery-overview\" target=\"_blank\">The Beach Chalet\u003c/a> (Golden Gate Park): Yes, it's primarily known as a tourist destination. But the Beach Chalet has its own brewery. And you can sip a beer in the backyard park garden, with the ocean breeze blowing through.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\">Zeitgeist\u003c/a> (Mission): 40 beers on tap, an outdoor beer garden with picnic tables. Sure, it's right next to the freeway, but it's a San Francisco classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\">Monk's Kettle\u003c/a> (Mission): It bills itself as your neighborhood tavern, but slightly fancier. There are daily food specials, made with whatever the local ingredients of the day are. If you're really here for the drinks, there are 28 taps, a cask engine, and over 100 bottles -- mostly local and Belgian style beers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.elriosf.com/\" target=\"_blank\">El Rio\u003c/a> (Mission): This cash-only dive, is a staple of San Francisco gay bars. Join in the party in the overgrown quirky backyard patio, play pool or salsa dance. Get there early on Fridays for free oysters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.wildsidewest.com/\" target=\"_blank\">Wild Side West\u003c/a> (Bernal Heights): Wild Side West has been serving up beer for the LGBT community in its backyard since 1962 -- making it one of the city's original beergardens.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\">Biergarten\u003c/a> (Hayes Valley): Biergarten is the grandaddy of beer gardens in the city. Beer, brats, picnic tables, and blankets to ward off the chill.\u003c/li>\n\u003cli>\u003ca href=\"http://ggtaproom.com/\" target=\"_blank\">Golden Gate Taproom\u003c/a> (Union Square): A relatively new addition to the city scene, Golden Gate Taproom has over 100 beers and games like shuffleboard, foosball, and skeeball. There are also lots of TVs, if sports are your thing.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fatangelsf.com/\" target=\"_blank\">Fat Angel\u003c/a> (Western Addition): A connoisser's spot, Fat Angel Food & Libation has constantly changing taps, a long list of unique bottles, and wine and cocktails if you get tired of beer. Check the calendar for special events, like tap takeovers from local breweries.\u003c/li>\n\u003cli>\u003ca href=\"http://theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a> (Mission Bay): San Francisco is, after all, a city on the water, and if you want to enjoy your drinks while admiring that view and some oysters, then The Ramp is the spot for you.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparrowbarandkitchen.com/\" target=\"_blank\">Sparrow Bar and Kitchen \u003c/a>(Upper Haight): Sparrow is a high-brow alternative to the classic beer garden, with local food and drinks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in the city, Magnolia serves 20 of its beers daily.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\">Southern Pacific Brewing Company\u003c/a> (Mission): In a converted warehouse, Southern Pacific has created a large, open, light-filled space that serves up its barrels, plus unique guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear Brewing Company\u003c/a> (SoMa): On the edge of the financial district, Thirsty Bear is a popular spot to grab a drink and a bite after work. One of the oldest of the breweries in the city, it typically has 10 of its beers on tap -- meant to be paired with the tapas they serve up.\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\">Speakeasy Ales & Lagers\u003c/a> (India's Basin): Speakeasy can feel like, well, a speakeasy -- a secret that not everyone travels down to. There's a rotating list of beers available by flight, growler or bottle. And you can take a tour of the brewery. [CLOSED] \u003ca href=\"http://www.sfchronicle.com/food/article/Speakeasy-brewery-resumes-operation-as-workers-11026698.php\" target=\"_blank\">news about Speakeasy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sunsetbeersf.com/\" target=\"_blank\">Sunset Reservoir Brewing Company\u003c/a> (Outer Sunset): It only opened a bit over a year ago, but Sunset Reservoir has become popular for its range of distinct beers: stouts to sours. There are also shared plates and sandwiches, and brunch on weekends so you can start drinking early.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost & Found\u003c/a> (Oakland): A beer garden with 20 beers on draft, an eclectic menu of small and medium plates, with things like deviled eggs and tacos, and an outdoor patio with a ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rosamundesausagegrill.com/downtown-oakland.html\" target=\"_blank\">Rosamunde\u003c/a> (Oakland): First and foremost, it's about the sausage. But also, the 16 craft beers on tap that you can drink on the sidewalk patio or inside.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelakechalet.com/#home\" target=\"_blank\">Lake Chalet\u003c/a> (Oakland): Sister to the Beach Chalet in San Francisco, Lake Chalet is primarily about sitting on the dock, taking in the views of Lake Merritt. And drinking one of the restaurant's own beers on draft.\u003c/li>\n\u003cli>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a> (Oakland): Local art, pop-up shops, and housemade sausages, sandwiches, and burgers -- all to be enjoyed in the outdoor picnic tables. Of course, don't forget one of the local draft or bottled beers, or kombucha.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com/\" target=\"_blank\">The Trappist\u003c/a> (Oakland): If you want hard to find specialty beers, particularly those from Belgium, then the Trappist is the place to go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.beer-revolution.com/index.html\" target=\"_blank\">Beer Revolution\u003c/a> (Oakland): Beer Revolution is the true beer aficionado's spot, with 50 taps and hundreds of bottle options. Grab food from one of the neighboring spots.\u003c/li>\n\u003cli>\u003ca href=\"http://drinkdrakes.com/visit/barrelhouse/\" target=\"_blank\">Drake's Dealership\u003c/a> (Oakland): While Drake's brewhouse and taproom is in San Leandro, its massive outdoor beer garden and restaurant opened in Oakland last year. It has outdoor seating with live music, 32 taps, a growler station, and a wood-fire pizza oven.\u003c/li>\n\u003cli>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a> (Oakland): The waterfront beer garden has a rotating list of German and U.S. craft beers. Try the brats or jalapeño chicken. And be sure to get your beer in a boot.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold's First and Last Chance Saloon\u003c/a> (Oakland): The legendary bar is a designated historic landmark -- a badge you earn after pouring drinks since the late 1800s. Sit inside and be amazed by the history, or sit outside on the patio facing the water.\u003c/li>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, a patio that looks out over the San Francisco skyline, and rotating food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">Westbrae Beer Garden\u003c/a> (Berkeley): Outdoor beer garden with California beers, ciders, wine, and house-made sangria. Guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> (Berkeley): In an old livery stable from the 1890s, Jupiter serves 12 house and 20 regional craft beers. There's also a two-story beer garden, with fire pit, and pizza.\u003c/li>\n\u003cli>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a> (Emeryville): Voted one of the best bars in America by \u003cem>Esquire \u003c/em>last year, Prizefighter has plenty of beer on tap, but it's really about their top-end cocktails and spirits.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> (Livermore): The 25 in the name comes from the 25 rotating beers on tap. There is also a large list of bottles on the menu. Sit outside in the brick courtyard and enjoy the live music while you drink your beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110167\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\">\u003cimg class=\"size-full wp-image-110167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\" alt=\"Liquid Bread taps\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid Bread taps \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://teskes-germania.com/\" target=\"_blank\">Teske's Germania\u003c/a> (San Jose): A classic German restaurant and beer garden in the heart of San Jose.\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/MarketBeerCo/\" target=\"_blank\">Market Beer Company\u003c/a> (San Jose): Inside the San Pedro Square Market, there's plenty of nearby food options. But then try and pick just one beer from the Market Beer Company, especially if there's a guest tap takeover.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\">Steins Beer Garden\u003c/a> (Mountain View): There are 16 house staple beers and 15 rotating taps, local beers and from around the world, which should be plenty for you to work through.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\">Bierhaus\u003c/a> (Mountain View): Small plates, burgers, and an outdoor beer garden with German and European beers (and a few American craft brews).\u003c/li>\n\u003cli>\u003ca href=\"http://www.eltorobrewing.com/\" target=\"_blank\">El Toro Brewing Company\u003c/a> (Morgan Hill): This is your old-fashioned, classic brewpub, with wood-fired pizzas and cheesesteak sandwiches -- and really good beer. There are 25 beers on tap, primarily their own award-winning ones.\u003c/li>\n\u003cli>\u003ca href=\"http://www.liquidbreadcampbell.com/#liquid-bread-gastropub-home\" target=\"_blank\">Liquid Bread\u003c/a> (Campbell): There are more than 20 taps and a large fridge of bottles. But don't miss out on the high-end and unique food. try the doughnut bread pudding.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay Brewing Company\u003c/a> (Half Moon Bay): Being right near Half Moon Bay's famous beaches and surfing spots probably makes the beers taste better. It at least makes for a better day and viewing spot from their patio.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\">Gourmet Haus Staudt\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels. Be warned, though: this is not a place for late night owls.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\">\u003cimg class=\"size-full wp-image-110168\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\" alt=\"Russian River Brewing tasting sampler\" width=\"1920\" height=\"1110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-400x231.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1440x833.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1180x682.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-960x555.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing tasting sampler \u003ccite>(George Ruiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing Company\u003c/a> (Santa Rosa): If you make the trip north, you'll definitely want to visit Russian River's brewpub. The Northern California brewery is a regional favorite and it serves up its fresh beers with some pub snacks.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\">Lagunitas Taproom\u003c/a> (Petaluma): Take a tour of the brewery and then taste for yourself.\u003c/li>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> (Larkspur): Situated right across from the Golden Gate Ferry, Marin Brew Co for after work or weekend drinks and burgers. Sit on the patio and enjoy the music.\u003c/li>\n\u003cli>\u003ca href=\"http://www.millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> (Mill Valley): It's a small restaurant, specializing in local entrees that change regularly. But the beer list is massive, with samplings from all over the world mixed with regional hard-to-find brews.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barbocce.com/#bocce\" target=\"_blank\">Bar Bocce\u003c/a> (Sausalito): You can, literally, paddle up to the beach in the back of Bar Bocce, pull your boat (or board) ashore, and enjoy some drinks on the patio. Try the pizzas with your local craft beer.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "The Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. Check out Bay Area Bites guide to some of the best beer spots in the city, East Bay, South Bay, and North Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Summer is finally here and what better way to enjoy the sun and warm weather than with a cool beer sipped on a lovely garden patio?\u003c/p>\n\u003cp>Fortunately, the Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. If you want to get an in-depth look at the brewing trends right now, listen to \u003ca href=\"http://ww2.kqed.org/forum/2016/05/25/raising-a-pint-to-the-bay-area-beer-scene/?a=commentsATag\" target=\"_blank\">the KQED Forum discussion\u003c/a>. If you just want to get to drinking, then check out our list of some of the best beer spots in the city, East Bay, South Bay, and North Bay (broadly speaking, geographically).\u003c/p>\n\u003cp>And, no, we were not able to include everywhere that has great beer. If we missed your favorite spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_110177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\">\u003cimg class=\"size-full wp-image-110177\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\" alt=\"Biergarten in San San Francisco\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Biergarten in San San Francisco \u003ccite>(Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.beachchalet.com/chalet-brewery/#chalet-brewery-overview\" target=\"_blank\">The Beach Chalet\u003c/a> (Golden Gate Park): Yes, it's primarily known as a tourist destination. But the Beach Chalet has its own brewery. And you can sip a beer in the backyard park garden, with the ocean breeze blowing through.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\">Zeitgeist\u003c/a> (Mission): 40 beers on tap, an outdoor beer garden with picnic tables. Sure, it's right next to the freeway, but it's a San Francisco classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\">Monk's Kettle\u003c/a> (Mission): It bills itself as your neighborhood tavern, but slightly fancier. There are daily food specials, made with whatever the local ingredients of the day are. If you're really here for the drinks, there are 28 taps, a cask engine, and over 100 bottles -- mostly local and Belgian style beers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.elriosf.com/\" target=\"_blank\">El Rio\u003c/a> (Mission): This cash-only dive, is a staple of San Francisco gay bars. Join in the party in the overgrown quirky backyard patio, play pool or salsa dance. Get there early on Fridays for free oysters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.wildsidewest.com/\" target=\"_blank\">Wild Side West\u003c/a> (Bernal Heights): Wild Side West has been serving up beer for the LGBT community in its backyard since 1962 -- making it one of the city's original beergardens.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\">Biergarten\u003c/a> (Hayes Valley): Biergarten is the grandaddy of beer gardens in the city. Beer, brats, picnic tables, and blankets to ward off the chill.\u003c/li>\n\u003cli>\u003ca href=\"http://ggtaproom.com/\" target=\"_blank\">Golden Gate Taproom\u003c/a> (Union Square): A relatively new addition to the city scene, Golden Gate Taproom has over 100 beers and games like shuffleboard, foosball, and skeeball. There are also lots of TVs, if sports are your thing.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fatangelsf.com/\" target=\"_blank\">Fat Angel\u003c/a> (Western Addition): A connoisser's spot, Fat Angel Food & Libation has constantly changing taps, a long list of unique bottles, and wine and cocktails if you get tired of beer. Check the calendar for special events, like tap takeovers from local breweries.\u003c/li>\n\u003cli>\u003ca href=\"http://theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a> (Mission Bay): San Francisco is, after all, a city on the water, and if you want to enjoy your drinks while admiring that view and some oysters, then The Ramp is the spot for you.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparrowbarandkitchen.com/\" target=\"_blank\">Sparrow Bar and Kitchen \u003c/a>(Upper Haight): Sparrow is a high-brow alternative to the classic beer garden, with local food and drinks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in the city, Magnolia serves 20 of its beers daily.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\">Southern Pacific Brewing Company\u003c/a> (Mission): In a converted warehouse, Southern Pacific has created a large, open, light-filled space that serves up its barrels, plus unique guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear Brewing Company\u003c/a> (SoMa): On the edge of the financial district, Thirsty Bear is a popular spot to grab a drink and a bite after work. One of the oldest of the breweries in the city, it typically has 10 of its beers on tap -- meant to be paired with the tapas they serve up.\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\">Speakeasy Ales & Lagers\u003c/a> (India's Basin): Speakeasy can feel like, well, a speakeasy -- a secret that not everyone travels down to. There's a rotating list of beers available by flight, growler or bottle. And you can take a tour of the brewery. [CLOSED] \u003ca href=\"http://www.sfchronicle.com/food/article/Speakeasy-brewery-resumes-operation-as-workers-11026698.php\" target=\"_blank\">news about Speakeasy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sunsetbeersf.com/\" target=\"_blank\">Sunset Reservoir Brewing Company\u003c/a> (Outer Sunset): It only opened a bit over a year ago, but Sunset Reservoir has become popular for its range of distinct beers: stouts to sours. There are also shared plates and sandwiches, and brunch on weekends so you can start drinking early.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost & Found\u003c/a> (Oakland): A beer garden with 20 beers on draft, an eclectic menu of small and medium plates, with things like deviled eggs and tacos, and an outdoor patio with a ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rosamundesausagegrill.com/downtown-oakland.html\" target=\"_blank\">Rosamunde\u003c/a> (Oakland): First and foremost, it's about the sausage. But also, the 16 craft beers on tap that you can drink on the sidewalk patio or inside.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelakechalet.com/#home\" target=\"_blank\">Lake Chalet\u003c/a> (Oakland): Sister to the Beach Chalet in San Francisco, Lake Chalet is primarily about sitting on the dock, taking in the views of Lake Merritt. And drinking one of the restaurant's own beers on draft.\u003c/li>\n\u003cli>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a> (Oakland): Local art, pop-up shops, and housemade sausages, sandwiches, and burgers -- all to be enjoyed in the outdoor picnic tables. Of course, don't forget one of the local draft or bottled beers, or kombucha.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com/\" target=\"_blank\">The Trappist\u003c/a> (Oakland): If you want hard to find specialty beers, particularly those from Belgium, then the Trappist is the place to go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.beer-revolution.com/index.html\" target=\"_blank\">Beer Revolution\u003c/a> (Oakland): Beer Revolution is the true beer aficionado's spot, with 50 taps and hundreds of bottle options. Grab food from one of the neighboring spots.\u003c/li>\n\u003cli>\u003ca href=\"http://drinkdrakes.com/visit/barrelhouse/\" target=\"_blank\">Drake's Dealership\u003c/a> (Oakland): While Drake's brewhouse and taproom is in San Leandro, its massive outdoor beer garden and restaurant opened in Oakland last year. It has outdoor seating with live music, 32 taps, a growler station, and a wood-fire pizza oven.\u003c/li>\n\u003cli>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a> (Oakland): The waterfront beer garden has a rotating list of German and U.S. craft beers. Try the brats or jalapeño chicken. And be sure to get your beer in a boot.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold's First and Last Chance Saloon\u003c/a> (Oakland): The legendary bar is a designated historic landmark -- a badge you earn after pouring drinks since the late 1800s. Sit inside and be amazed by the history, or sit outside on the patio facing the water.\u003c/li>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, a patio that looks out over the San Francisco skyline, and rotating food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">Westbrae Beer Garden\u003c/a> (Berkeley): Outdoor beer garden with California beers, ciders, wine, and house-made sangria. Guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> (Berkeley): In an old livery stable from the 1890s, Jupiter serves 12 house and 20 regional craft beers. There's also a two-story beer garden, with fire pit, and pizza.\u003c/li>\n\u003cli>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a> (Emeryville): Voted one of the best bars in America by \u003cem>Esquire \u003c/em>last year, Prizefighter has plenty of beer on tap, but it's really about their top-end cocktails and spirits.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> (Livermore): The 25 in the name comes from the 25 rotating beers on tap. There is also a large list of bottles on the menu. Sit outside in the brick courtyard and enjoy the live music while you drink your beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110167\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\">\u003cimg class=\"size-full wp-image-110167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\" alt=\"Liquid Bread taps\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid Bread taps \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://teskes-germania.com/\" target=\"_blank\">Teske's Germania\u003c/a> (San Jose): A classic German restaurant and beer garden in the heart of San Jose.\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/MarketBeerCo/\" target=\"_blank\">Market Beer Company\u003c/a> (San Jose): Inside the San Pedro Square Market, there's plenty of nearby food options. But then try and pick just one beer from the Market Beer Company, especially if there's a guest tap takeover.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\">Steins Beer Garden\u003c/a> (Mountain View): There are 16 house staple beers and 15 rotating taps, local beers and from around the world, which should be plenty for you to work through.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\">Bierhaus\u003c/a> (Mountain View): Small plates, burgers, and an outdoor beer garden with German and European beers (and a few American craft brews).\u003c/li>\n\u003cli>\u003ca href=\"http://www.eltorobrewing.com/\" target=\"_blank\">El Toro Brewing Company\u003c/a> (Morgan Hill): This is your old-fashioned, classic brewpub, with wood-fired pizzas and cheesesteak sandwiches -- and really good beer. There are 25 beers on tap, primarily their own award-winning ones.\u003c/li>\n\u003cli>\u003ca href=\"http://www.liquidbreadcampbell.com/#liquid-bread-gastropub-home\" target=\"_blank\">Liquid Bread\u003c/a> (Campbell): There are more than 20 taps and a large fridge of bottles. But don't miss out on the high-end and unique food. try the doughnut bread pudding.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay Brewing Company\u003c/a> (Half Moon Bay): Being right near Half Moon Bay's famous beaches and surfing spots probably makes the beers taste better. It at least makes for a better day and viewing spot from their patio.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\">Gourmet Haus Staudt\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels. Be warned, though: this is not a place for late night owls.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\">\u003cimg class=\"size-full wp-image-110168\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\" alt=\"Russian River Brewing tasting sampler\" width=\"1920\" height=\"1110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-400x231.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1440x833.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1180x682.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-960x555.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing tasting sampler \u003ccite>(George Ruiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing Company\u003c/a> (Santa Rosa): If you make the trip north, you'll definitely want to visit Russian River's brewpub. The Northern California brewery is a regional favorite and it serves up its fresh beers with some pub snacks.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\">Lagunitas Taproom\u003c/a> (Petaluma): Take a tour of the brewery and then taste for yourself.\u003c/li>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> (Larkspur): Situated right across from the Golden Gate Ferry, Marin Brew Co for after work or weekend drinks and burgers. Sit on the patio and enjoy the music.\u003c/li>\n\u003cli>\u003ca href=\"http://www.millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> (Mill Valley): It's a small restaurant, specializing in local entrees that change regularly. But the beer list is massive, with samplings from all over the world mixed with regional hard-to-find brews.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barbocce.com/#bocce\" target=\"_blank\">Bar Bocce\u003c/a> (Sausalito): You can, literally, paddle up to the beach in the back of Bar Bocce, pull your boat (or board) ashore, and enjoy some drinks on the patio. Try the pizzas with your local craft beer.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Your guide to finding waffles--stuffed, Belgian-style and traditional--around the Bay Area. ",
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"description": "Your guide to finding waffles--stuffed, Belgian-style and traditional--around the Bay Area. ",
"title": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"datePublished": "2016-06-04T08:05:41-07:00",
"dateModified": "2017-08-24T05:28:21-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "An Unlikely Duo Brings LocoL Fast Food and Jobs to Youth in Oakland",
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"content": "\u003cp>What happens when celebrity chef Roy Choi, of Kogi BBQ truck fame, and chef of the Michelin-starred Coi restaurant Daniel Patterson, team up for a “revolutionary fast food” joint?\u003c/p>\n\u003cp>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a> is their healthy and affordable restaurant concept. Their first storefront opened in Watts earlier this year, and they opened an Oakland location last week in Uptown, a business district just north of downtown and a few blocks from public transit.\u003c/p>\n\u003cp>Choi is most well-known for his Kogi tacos, a Korean-Mexican mashup. He’s since expanded to other restaurants including Chego, Alibi Room, A-Frame, Pot and Line Hotel. Patterson is a Bay Area chef whose restaurants include the two Michelin-starred Coi in San Francisco and Haven and Plum Bar in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_109837\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683.jpg\" alt=\"Roy Choi.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-109837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Roy Choi. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two years ago, Patterson attended the MAD Food Symposium in Copenhagen, Denmark where \u003ca href=\"https://vimeo.com/75204171\" target=\"_blank\">Choi gave a talk about hunger\u003c/a> (“A Gateway to Feed Hunger: The Promise of Street Food). Patterson already had the idea of bringing healthy fast food options to neighborhoods dominated by liquor stores, where healthy food was scarce. “I thought, man, it would be great if there was a fast food restaurant that could serve real food to create taste memories for kids, but I didn’t know how I could do that, and I knew I couldn’t do it by myself,” Patterson said in an interview, sitting outside the Oakland LocoL store on opening day. “I knew that he was the guy to do this with.”\u003c/p>\n\u003cp>Patterson approached Choi and told him about his idea, and Choi was on board. Patterson flew down to Los Angeles and had lunch with Choi, “and that was that.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before LocoL, both chefs started nonprofits focused on teaching urban youth how to cook. Patterson founded The Cooking Project and Choi had 3 Worlds Café in L.A., which is funded by Dole. “Kids are just so excited to be exposed to things,” Patterson said. “You give them something good, their eyes light up. In a way, that’s what LocoL’s about too.”\u003c/p>\n\u003cp>Their work with youth is intentional. Though their first Oakland location is in a busy intersection off of Broadway Avenue—not exactly a food desert—all of their staff are from East Oakland, according to Patterson. Bringing jobs to impoverished neighborhoods has become a key component to their vision.\u003c/p>\n\u003cp>“The Bay Area is very wealthy, and everyone thinks that everyone’s got a job,” Patterson said. “The fact is, there are a lot of people who don’t have jobs, a lot of people are hungry, and don’t have money. We’re trying to connect the community to jobs.”\u003c/p>\n\u003cfigure id=\"attachment_109834\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683.jpg\" alt=\"An Oakland LocoL cashier.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-109834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An Oakland LocoL cashier. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On opening day, the staff were friendly, smiling, and excited. Employees from the Watts restaurant had driven up from L.A. to be a part of their sister restaurant’s opening day. All together, they brought a level of energy not felt in most food establishments in the area. LocoL hired rapper and community organizer Bambu De Pistola to do some of the outreach to youth in East and West Oakland. “It’s not so much bringing our message to them, but to bring their message to us, talk to them, tell them we’re coming and ask them what they think,” Patterson said.\u003c/p>\n\u003cp>Both Chefs Patterson and Choi have the confidence, following, and financial backing to keep LocoL going, especially in areas like Oakland where rent is going up. They turned the former Plum Restaurant space into LocoL, next to the current Plum Bar. They are leasing the space, but didn’t seem too concerned about the rising rent in the Bay Area that’s pushed out many local restaurants.\u003c/p>\n\u003cp>When I asked them what would happen once a lease is up and if the rent increases exponentially, Choy said: “If it does, it doesn’t matter because the brand exists. When that happens, we’ll cross that bridge if we have to. Hopefully, the brand will be so strong it will rejuvenate the brand rather than hurt it.”\u003c/p>\n\u003cp>For Choi, his experience with Kogi made LocoL possible. “I would never be able to interact with the public if I didn’t have Kogi. It was the pathway to be able to cook for thousands of people on the street, to connect virally to the public, and become kind of a cultural imprint on their lives. That definitely prepared me for this as we built a brand.”\u003c/p>\n\u003cp>As for developing what they’re feeding folks—it came down to similar palates and mutual respect between the two chefs. What’s unusual is two seemingly disparate chefs, joining forces to create a fast food menu.\u003c/p>\n\u003cfigure id=\"attachment_109833\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice.\" width=\"1024\" height=\"936\" class=\"size-full wp-image-109833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We knew we wanted fast food, so automatically, we asked, ‘What is the anchor?’ Burgers. From there, it easily led to other things,” Choi said. They have their “burg” section of the menu, including a burg, veggie burg, and chicken burg. They have foldies, a quesadilla-like item, for $3. They have “brekkie” sandwiches like egg in the hole and French toast holes. Burgs are $5 as are breakfast sandwiches. Coffee, iced of hot, and agua frescas, are $2. Nothing is over $7. The Uptown Oakland menu items are $1 more than the Watts store due to the location. They plan to open another in East Oakland, and prices there will be comparable to the restaurant in Watts.\u003c/p>\n\u003cp>The two chefs easily gave props to each other when they started talking about their cooking.\u003c/p>\n\u003cp>“We have a palate that’s very similar in a lot of ways in terms of how we use herbs and spices and acidity and what we like,” Patterson said. “For me, when I tasted Roy’s food, I knew we’d work well together. Because that’s the thing about chefs, you can say whatever you want, but the truth is in the food.”\u003c/p>\n\u003cp>“Likewise, when I ate at Coi for the first time, I just knew we’d be able to cook together very well,” Choi said about the partnership. “Even though we’re cooking totally different food. You see it in music too, two totally different musicians, but if they connect, they connect. Like Bon Iver and Kanye. They seem different, but you can connect.”\u003c/p>\n\u003cp>The LocoL founders will be busy in the coming years. They plan to open several more locations in the upcoming year, including one in East Oakland, a commissary in West Oakland, one in the Tenderloin and another one in L.A. In the future, they want to expand Newark, Detroit, Atlanta, D.C., Ferguson, Chicago, Philadelphia and beyond.\u003c/p>\n\u003cp>At the end, it comes back to the basics—feeding people. “I’m a cook,” Patterson said. “There’s a lot of people that no one’s feeding. Not just in terms of nutrition, but emotionally and spiritually—we’ve kind of taken a lot of communities in our country and taken everything away.”\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-109835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>CAAM Board Member Hanson Li is Founder and Managing Partner at Salt Partners Group, a food and beverage investment and holding company that co-founded LocoL.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What happens when celebrity chef Roy Choi, of Kogi BBQ truck fame, and chef of the Michelin-starred Coi restaurant Daniel Patterson, team up for a “revolutionary fast food” joint?\u003c/p>\n\u003cp>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a> is their healthy and affordable restaurant concept. Their first storefront opened in Watts earlier this year, and they opened an Oakland location last week in Uptown, a business district just north of downtown and a few blocks from public transit.\u003c/p>\n\u003cp>Choi is most well-known for his Kogi tacos, a Korean-Mexican mashup. He’s since expanded to other restaurants including Chego, Alibi Room, A-Frame, Pot and Line Hotel. Patterson is a Bay Area chef whose restaurants include the two Michelin-starred Coi in San Francisco and Haven and Plum Bar in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_109837\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683.jpg\" alt=\"Roy Choi.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-109837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Roy Choi. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two years ago, Patterson attended the MAD Food Symposium in Copenhagen, Denmark where \u003ca href=\"https://vimeo.com/75204171\" target=\"_blank\">Choi gave a talk about hunger\u003c/a> (“A Gateway to Feed Hunger: The Promise of Street Food). Patterson already had the idea of bringing healthy fast food options to neighborhoods dominated by liquor stores, where healthy food was scarce. “I thought, man, it would be great if there was a fast food restaurant that could serve real food to create taste memories for kids, but I didn’t know how I could do that, and I knew I couldn’t do it by myself,” Patterson said in an interview, sitting outside the Oakland LocoL store on opening day. “I knew that he was the guy to do this with.”\u003c/p>\n\u003cp>Patterson approached Choi and told him about his idea, and Choi was on board. Patterson flew down to Los Angeles and had lunch with Choi, “and that was that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before LocoL, both chefs started nonprofits focused on teaching urban youth how to cook. Patterson founded The Cooking Project and Choi had 3 Worlds Café in L.A., which is funded by Dole. “Kids are just so excited to be exposed to things,” Patterson said. “You give them something good, their eyes light up. In a way, that’s what LocoL’s about too.”\u003c/p>\n\u003cp>Their work with youth is intentional. Though their first Oakland location is in a busy intersection off of Broadway Avenue—not exactly a food desert—all of their staff are from East Oakland, according to Patterson. Bringing jobs to impoverished neighborhoods has become a key component to their vision.\u003c/p>\n\u003cp>“The Bay Area is very wealthy, and everyone thinks that everyone’s got a job,” Patterson said. “The fact is, there are a lot of people who don’t have jobs, a lot of people are hungry, and don’t have money. We’re trying to connect the community to jobs.”\u003c/p>\n\u003cfigure id=\"attachment_109834\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683.jpg\" alt=\"An Oakland LocoL cashier.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-109834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An Oakland LocoL cashier. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On opening day, the staff were friendly, smiling, and excited. Employees from the Watts restaurant had driven up from L.A. to be a part of their sister restaurant’s opening day. All together, they brought a level of energy not felt in most food establishments in the area. LocoL hired rapper and community organizer Bambu De Pistola to do some of the outreach to youth in East and West Oakland. “It’s not so much bringing our message to them, but to bring their message to us, talk to them, tell them we’re coming and ask them what they think,” Patterson said.\u003c/p>\n\u003cp>Both Chefs Patterson and Choi have the confidence, following, and financial backing to keep LocoL going, especially in areas like Oakland where rent is going up. They turned the former Plum Restaurant space into LocoL, next to the current Plum Bar. They are leasing the space, but didn’t seem too concerned about the rising rent in the Bay Area that’s pushed out many local restaurants.\u003c/p>\n\u003cp>When I asked them what would happen once a lease is up and if the rent increases exponentially, Choy said: “If it does, it doesn’t matter because the brand exists. When that happens, we’ll cross that bridge if we have to. Hopefully, the brand will be so strong it will rejuvenate the brand rather than hurt it.”\u003c/p>\n\u003cp>For Choi, his experience with Kogi made LocoL possible. “I would never be able to interact with the public if I didn’t have Kogi. It was the pathway to be able to cook for thousands of people on the street, to connect virally to the public, and become kind of a cultural imprint on their lives. That definitely prepared me for this as we built a brand.”\u003c/p>\n\u003cp>As for developing what they’re feeding folks—it came down to similar palates and mutual respect between the two chefs. What’s unusual is two seemingly disparate chefs, joining forces to create a fast food menu.\u003c/p>\n\u003cfigure id=\"attachment_109833\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice.\" width=\"1024\" height=\"936\" class=\"size-full wp-image-109833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We knew we wanted fast food, so automatically, we asked, ‘What is the anchor?’ Burgers. From there, it easily led to other things,” Choi said. They have their “burg” section of the menu, including a burg, veggie burg, and chicken burg. They have foldies, a quesadilla-like item, for $3. They have “brekkie” sandwiches like egg in the hole and French toast holes. Burgs are $5 as are breakfast sandwiches. Coffee, iced of hot, and agua frescas, are $2. Nothing is over $7. The Uptown Oakland menu items are $1 more than the Watts store due to the location. They plan to open another in East Oakland, and prices there will be comparable to the restaurant in Watts.\u003c/p>\n\u003cp>The two chefs easily gave props to each other when they started talking about their cooking.\u003c/p>\n\u003cp>“We have a palate that’s very similar in a lot of ways in terms of how we use herbs and spices and acidity and what we like,” Patterson said. “For me, when I tasted Roy’s food, I knew we’d work well together. Because that’s the thing about chefs, you can say whatever you want, but the truth is in the food.”\u003c/p>\n\u003cp>“Likewise, when I ate at Coi for the first time, I just knew we’d be able to cook together very well,” Choi said about the partnership. “Even though we’re cooking totally different food. You see it in music too, two totally different musicians, but if they connect, they connect. Like Bon Iver and Kanye. They seem different, but you can connect.”\u003c/p>\n\u003cp>The LocoL founders will be busy in the coming years. They plan to open several more locations in the upcoming year, including one in East Oakland, a commissary in West Oakland, one in the Tenderloin and another one in L.A. In the future, they want to expand Newark, Detroit, Atlanta, D.C., Ferguson, Chicago, Philadelphia and beyond.\u003c/p>\n\u003cp>At the end, it comes back to the basics—feeding people. “I’m a cook,” Patterson said. “There’s a lot of people that no one’s feeding. Not just in terms of nutrition, but emotionally and spiritually—we’ve kind of taken a lot of communities in our country and taken everything away.”\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-109835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\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>\u003cem>CAAM Board Member Hanson Li is Founder and Managing Partner at Salt Partners Group, a food and beverage investment and holding company that co-founded LocoL.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Casual Caribbean Eats in Oakland",
"title": "5 Bites: Casual Caribbean Eats in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences.",
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"description": "In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences.",
"title": "5 Bites: Casual Caribbean Eats in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\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.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why One Startup Is Offering Meals Made By Home Cooks And Middle Schoolers",
"title": "Why One Startup Is Offering Meals Made By Home Cooks And Middle Schoolers",
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"content": "\u003cp>We're facing a kind of food revolution, and my generation is driving it.\u003c/p>\n\u003cp>Not so long ago, when fast food giants reigned supreme, takeout meant cheap, quick, greasy meals. But a recent \u003ca href=\"https://dl.dropboxusercontent.com/u/9995078/millennial_munching__english__a_generational_shift_reshaping_the_future_of_food..pdf\" target=\"_blank\">Goldman Sachs report\u003c/a> found that people under 35 are now demanding food that's fresh and healthy — as well as fast.\u003c/p>\n\u003cp>That's good news for food entrepreneurs like Charley Wang. \"We don't want something that everyone and anyone can have,\" Wang says. \"We want something that has soul, that has personalization to it.\"\u003c/p>\n\u003cp>Wang is co-founder of \u003ca href=\"http://josephine.com\" target=\"_blank\">Josephine\u003c/a>, an Oakland. Calif.-based startup that connects home chefs in the San Francisco Bay Area looking to break into the food marketplace with folks in their neighborhood who are hungry for a good meal.\u003c/p>\n\u003cp>Customers can go to Josephine's website, choose from an array of home-cooked options, pay online and pick up dinner within minutes of placing their order.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"So it's convenient, says Renee McGhee, 60, who has sold her homemade comfort food on Josephine. \"It's like, here's a business in your hand, run with it!\"\u003c/p>\n\u003cp>The company takes 10 percent of cooks' revenue in exchange for access to the online ordering platform, community forum, and marketing materials. Mcghee's pantry is piled high with paper containers, plastic lids and to-go bags — all provided by Josephine.\u003c/p>\n\u003cfigure id=\"attachment_109538\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/charley_wang2_smaller_custom-a28dfed36ae6c6a239f1586d981dbafd732bd344-s400-c85.jpg\" alt=\""We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it," said Charley Wang, cofounder of community food start-up Josephine.\" width=\"400\" height=\"266\" class=\"size-full wp-image-109538\">\u003cfigcaption class=\"wp-caption-text\">\"We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it,\" said Charley Wang, cofounder of community food start-up Josephine. \u003ccite>(Jenny Bolario/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the cooks on Josephine, like McGhee, operate out of their home kitchens. But the company's most popular meals come from an unexpected place: a middle school campus.\u003c/p>\n\u003cp>Willard Middle School in Berkeley, Calif., is in its second year of partnering with Josephine to make and sell hundreds of meals every month — with some adult supervision. The student-run operation sells about 200 meals on one designated day each month — and in the week leading up to that day, you'll see teachers preparing giant piles of vegetables from the school garden to be chopped by 12- and 13-year-olds.\u003c/p>\n\u003cp>The \u003ca href=\"https://josephine.com/cooks/growingleaders\">partnership\u003c/a> is a win-win. Josephine gets the kind of community credibility consumers want, while the school gets a cool learning opportunity and a much-needed source of ongoing funding. The scheme has also taught Willard students a lot about the food business.\u003c/p>\n\u003cp>The first massive meal the students made for Josephine customers definitely didn't go as planned, recalls 13-year-old Willard student Fae Rauber. \"We had rice we were making, and it all didn't work,\" she says. The students weren't used to making rice on that scale, and discovered shortly before mealtime that the batch didn't cook properly, and was inedible. \"So we had to go and buy rice, like half an hour before people started coming.\"\u003c/p>\n\u003cp>But despite mishaps, last school year Josephine's partnership brought the school more than $30,000 in revenue and accounted for 25 percent of Josephine's new customers.\u003c/p>\n\u003cp>Like other companies that are part of the so-called \"sharing economy,\" Josephine's business model has put it at odds with industry regulators. Last month, the city of Berkeley's Environmental Health Division sent several Josephine cooks — including McGhee — cease and desist orders for selling meals from their homes without a permit.\u003c/p>\n\u003cp>\"The issue really is about food safety and being able to inspect how food is prepared,\" said Matthai Chakko, a spokesperson for the city of Berkeley. He says it's not safe to buy food made in home kitchens because they aren't inspected, and usually don't have the equipment you need to make food safely in mass quantities.\u003c/p>\n\u003cfigure id=\"attachment_109542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg\" alt=\"Willard Middle School uses the produce from their school garden to create meals.\" width=\"800\" height=\"599\" class=\"size-full wp-image-109542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willard Middle School uses the produce from their school garden to create meals. \u003ccite>(Teresa Chin/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, the kids at Willard Middle School have access to commercial-grade kitchens that have the necessary permits – so they're still in business. And the company says it's pushing to change California's law regarding who can make and sell food.\u003c/p>\n\u003cp>\"People were happy and pleased to come here and get their meals, and I think that's their right,\" McGhee says.\u003c/p>\n\u003cp>But actually delivering on what makes consumers happy is something the on-demand food industry is still figuring out. With pioneers like \u003ca href=\"http://techcrunch.com/2016/03/15/spoonrocket-shuts-down/\">SpoonRocket\u003c/a>, a start-up that made and delivered inexpensive meals in about 10 minutes, going out of business, and other companies trying to stir up more regular use of their services by discounting meals and charging \u003ca href=\"http://techcrunch.com/2016/04/19/munchery-launches-8-95-per-month-membership-plan/\" target=\"_blank\">monthly membership fees\u003c/a>, it seems that entrepreneurs are still working on getting the recipe right.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story was produced by \u003c/em>\u003ca href=\"http://www.youthradio.org\" target=\"_blank\">\u003cem>Youth Radio \u003c/em>\u003c/a>\u003cem>as part of its series Fast Food Scramble with NPR's Sonari Glinton. Don't forget to check out the map of $5 meals sent in by listeners at YouthRadio.org\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"https://youthradio.org/\" target=\"_blank\">Youth Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Young people are looking for new takes on fast food. Enter Josephine, a company that connects home chefs in the San Francisco area with folks in their neighborhood who are hungry for a good meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We're facing a kind of food revolution, and my generation is driving it.\u003c/p>\n\u003cp>Not so long ago, when fast food giants reigned supreme, takeout meant cheap, quick, greasy meals. But a recent \u003ca href=\"https://dl.dropboxusercontent.com/u/9995078/millennial_munching__english__a_generational_shift_reshaping_the_future_of_food..pdf\" target=\"_blank\">Goldman Sachs report\u003c/a> found that people under 35 are now demanding food that's fresh and healthy — as well as fast.\u003c/p>\n\u003cp>That's good news for food entrepreneurs like Charley Wang. \"We don't want something that everyone and anyone can have,\" Wang says. \"We want something that has soul, that has personalization to it.\"\u003c/p>\n\u003cp>Wang is co-founder of \u003ca href=\"http://josephine.com\" target=\"_blank\">Josephine\u003c/a>, an Oakland. Calif.-based startup that connects home chefs in the San Francisco Bay Area looking to break into the food marketplace with folks in their neighborhood who are hungry for a good meal.\u003c/p>\n\u003cp>Customers can go to Josephine's website, choose from an array of home-cooked options, pay online and pick up dinner within minutes of placing their order.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"So it's convenient, says Renee McGhee, 60, who has sold her homemade comfort food on Josephine. \"It's like, here's a business in your hand, run with it!\"\u003c/p>\n\u003cp>The company takes 10 percent of cooks' revenue in exchange for access to the online ordering platform, community forum, and marketing materials. Mcghee's pantry is piled high with paper containers, plastic lids and to-go bags — all provided by Josephine.\u003c/p>\n\u003cfigure id=\"attachment_109538\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/charley_wang2_smaller_custom-a28dfed36ae6c6a239f1586d981dbafd732bd344-s400-c85.jpg\" alt=\""We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it," said Charley Wang, cofounder of community food start-up Josephine.\" width=\"400\" height=\"266\" class=\"size-full wp-image-109538\">\u003cfigcaption class=\"wp-caption-text\">\"We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it,\" said Charley Wang, cofounder of community food start-up Josephine. \u003ccite>(Jenny Bolario/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the cooks on Josephine, like McGhee, operate out of their home kitchens. But the company's most popular meals come from an unexpected place: a middle school campus.\u003c/p>\n\u003cp>Willard Middle School in Berkeley, Calif., is in its second year of partnering with Josephine to make and sell hundreds of meals every month — with some adult supervision. The student-run operation sells about 200 meals on one designated day each month — and in the week leading up to that day, you'll see teachers preparing giant piles of vegetables from the school garden to be chopped by 12- and 13-year-olds.\u003c/p>\n\u003cp>The \u003ca href=\"https://josephine.com/cooks/growingleaders\">partnership\u003c/a> is a win-win. Josephine gets the kind of community credibility consumers want, while the school gets a cool learning opportunity and a much-needed source of ongoing funding. The scheme has also taught Willard students a lot about the food business.\u003c/p>\n\u003cp>The first massive meal the students made for Josephine customers definitely didn't go as planned, recalls 13-year-old Willard student Fae Rauber. \"We had rice we were making, and it all didn't work,\" she says. The students weren't used to making rice on that scale, and discovered shortly before mealtime that the batch didn't cook properly, and was inedible. \"So we had to go and buy rice, like half an hour before people started coming.\"\u003c/p>\n\u003cp>But despite mishaps, last school year Josephine's partnership brought the school more than $30,000 in revenue and accounted for 25 percent of Josephine's new customers.\u003c/p>\n\u003cp>Like other companies that are part of the so-called \"sharing economy,\" Josephine's business model has put it at odds with industry regulators. Last month, the city of Berkeley's Environmental Health Division sent several Josephine cooks — including McGhee — cease and desist orders for selling meals from their homes without a permit.\u003c/p>\n\u003cp>\"The issue really is about food safety and being able to inspect how food is prepared,\" said Matthai Chakko, a spokesperson for the city of Berkeley. He says it's not safe to buy food made in home kitchens because they aren't inspected, and usually don't have the equipment you need to make food safely in mass quantities.\u003c/p>\n\u003cfigure id=\"attachment_109542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg\" alt=\"Willard Middle School uses the produce from their school garden to create meals.\" width=\"800\" height=\"599\" class=\"size-full wp-image-109542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willard Middle School uses the produce from their school garden to create meals. \u003ccite>(Teresa Chin/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, the kids at Willard Middle School have access to commercial-grade kitchens that have the necessary permits – so they're still in business. And the company says it's pushing to change California's law regarding who can make and sell food.\u003c/p>\n\u003cp>\"People were happy and pleased to come here and get their meals, and I think that's their right,\" McGhee says.\u003c/p>\n\u003cp>But actually delivering on what makes consumers happy is something the on-demand food industry is still figuring out. With pioneers like \u003ca href=\"http://techcrunch.com/2016/03/15/spoonrocket-shuts-down/\">SpoonRocket\u003c/a>, a start-up that made and delivered inexpensive meals in about 10 minutes, going out of business, and other companies trying to stir up more regular use of their services by discounting meals and charging \u003ca href=\"http://techcrunch.com/2016/04/19/munchery-launches-8-95-per-month-membership-plan/\" target=\"_blank\">monthly membership fees\u003c/a>, it seems that entrepreneurs are still working on getting the recipe right.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story was produced by \u003c/em>\u003ca href=\"http://www.youthradio.org\" target=\"_blank\">\u003cem>Youth Radio \u003c/em>\u003c/a>\u003cem>as part of its series Fast Food Scramble with NPR's Sonari Glinton. Don't forget to check out the map of $5 meals sent in by listeners at YouthRadio.org\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"https://youthradio.org/\" target=\"_blank\">Youth Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
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"content": "\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\nhttps://youtu.be/ANmCU-syCYE\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\nhttps://youtu.be/Mefs5WPiDdo\u003c/p>\n\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
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"description": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year | KQED",
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"headline": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\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/ANmCU-syCYE'\n title='//www.youtube.com/embed/ANmCU-syCYE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\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/Mefs5WPiDdo'\n title='//www.youtube.com/embed/Mefs5WPiDdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Five Top Sushi Bars in the East Bay",
"title": "Bay Area Bites Guide to Five Top Sushi Bars in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sushi bars in the East Bay are like churches in the South: there’s one on almost every corner. I’ve always been perplexed by their quality—the sushi bars, not the churches—most mediocre at best, with little to distinguish them. There’s not much variety, sourcing isn’t typically transparent, raw fish preparations (nigiri, sashimi) are dashed out by rote, and “daily specials” are the fish the kitchen is trying to get rid of, i.e., not special at all. \u003c/p>\n\u003cp>So, I went on a search for exceptional sushi anywhere in the East Bay, and my meanderings turned up some wonderful surprises. In addition to the one neighborhood spot I’ve known for years (Kirala in South Berkeley), four other sushi bars I’d never visited before made the cut, and not just in the trendy parts of Oakland and Berkeley. One, Kiku, is a small corner spot on Gilman in north Berkeley; another, Geta, is on 41st Street near Piedmont Avenue in Oakland; Sushi Sho is a connoisseur’s destination on San Pablo Avenue in El Cerrito; and Yume Sushi, the most elusive of all, is upstairs in a non-descript building, barely marked, on Park Street in Alameda. The latter two offer omakase, meaning prix-fixe, menus. A la carte options are only available as add-ons at Yume Sushi, while Sushi Sho allows you to order entirely from the menu, if you prefer. And none of these spots takes reservations except for Sushi Sho, which requires them. \u003c/p>\n\u003cp>The best news of all? These places are more expensive than average, from about $7 to $18 for two pieces of nigiri sushi. Why is that a good sign? Where raw fish is concerned, you get what you pay for. \u003c/p>\n\u003ch2>Geta Sushi\u003c/h2>\n\u003cp>With only about 20 seats total and a no-reservations policy, Geta has a line out the door well before curtain time. And the moment the doors fling open, the sushi chefs start filling orders, such that everyone has begun eating within 15 minutes at most. This model of efficiency is executed by no fewer than five people in the tiny kitchen, two of them devoted solely to the fast-paced sushi bar. \u003c/p>\n\u003cfigure id=\"attachment_108188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg\" alt=\"The packed dining room at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The packed dining room at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Variety is the key to pleasure at Geta. Hand-written signs are hung across the top of the sushi bar and on the wall announcing the day’s lineup. Sit in one of the four seats at the counter and the sushi chefs will let you know what looks the best at that moment. I say “counter” and not sushi bar because this is the one place where the sushi chefs don’t take your order directly; all orders, whether cooked or raw, go through the servers. While this is a bit disconcerting (many people sit at the bar to chat with the sushi chefs), it doesn’t change the imagined experience all that much. You still have a great view of the sushi chefs doing their work, and they’re happy to talk with you about any of the fish.\u003c/p>\n\u003cfigure id=\"attachment_108186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_bar-1920.jpg\" alt=\"The tiny, always busy sushi bar at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tiny, always busy sushi bar at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108189\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg\" alt=\"Assorted nigiri sushi at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assorted nigiri sushi at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We made our way through as much recommended nigiri sushi as we comfortably could, starting with ama ebi, sweet raw shrimp whose heads arrived deep-fried a few minutes later. We also had glistening hotate (scallop), aji (Japanese jack mackerel), tako (octopus, which was cooked), kanpachi (amberjack), and hamachi (yellowtail) belly. And we enjoyed Wagyu beef nigiri, a thin slice of marbled meat, flash-seared and draped over rice and topped with grated daikon and scallion. There were so many choices that we could’ve easily had an entirely different lineup of nigiri without repeating ourselves. \u003c/p>\n\u003cfigure id=\"attachment_108187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_belly-1920.jpg\" alt=\"Hamachi (yellowtail) and sake (salmon) belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) and sake (salmon) belly. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg\" alt=\"Seared Wagyu beef nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared Wagyu beef nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_scallop-1920.jpg\" alt=\"Hotate (scallop) nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hotate (scallop) nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Geta, nigiri sushi is served two per order with soy sauce and wasabi on the side, which is the setup most Americans know as customary, but is not the case with the most exclusive restaurants here, as you’ll see with Sushi Sho and Yume Sushi below, both of which are more traditional. And the prices at Geta are, comparatively speaking, the lowest among the five restaurants on this list. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Despite the fact that guests here dine elbow-to-elbow, it’s an unhurried experience, with one of the best quality-to-value ratios around. \u003c/p>\n\u003cp>\u003ca href=\"http://getasushioakland.com\" target=\"_blank\">\u003cstrong>Geta Sushi\u003c/strong>\u003c/a>\u003cbr>\n161 41st Street [\u003ca href=\"https://goo.gl/Zn0bMv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-4643\u003cbr>\nHours: Mon-Sat, 11:30am-2pm and 5-8:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Geta-Japanese-Restaurant/111748172193983?fref=ts\" target=\"_blank\">Geta Japanese Restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (around $40 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kiku Sushi\u003c/h2>\n\u003cp>Kiku is a friendly neighborhood spot that offers much more variety in terms of fish than your average low-profile sushi bar. When I walked in for lunch recently, I was warmly greeted and handed an enormous menu. After briefly perusing it, my eyes found their way to the small chalkboard menu hanging on the wall, the daily specials—meaning the special selections just in—written in colored chalk.\u003c/p>\n\u003cfigure id=\"attachment_108195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_menu-1920.jpg\" alt=\"Kiku’s menu of daily specials.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s menu of daily specials. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered one dish off the printed menu, hamachi crudo, sliced thin in the Italian style and served with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. This is a great choice for someone looking for raw fish off the Japanese grid. \u003c/p>\n\u003cfigure id=\"attachment_108193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg\" alt=\"Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I moved on to a selection of the aforementioned daily specials: chu-toro (medium-fatty tuna) nigiri, live scallop, a negi toro roll, and local abalone. The scallop and abalone were served sashimi-style with lemon wedges, and the shucked-to-order scallop came with its intestine fried up on the side, delicate and sweet.\u003c/p>\n\u003cfigure id=\"attachment_108196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg\" alt=\"Daily Specials: An assortment of nigiri sushi and sashimi at Kiku.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Daily Specials: An assortment of nigiri sushi and sashimi at Kiku. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even a small meal here can run up a bill, but it’s worth it for the thoughtful sourcing and attentive preparation of each dish.\u003c/p>\n\u003cfigure id=\"attachment_108192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_bar-1920.jpg\" alt=\"Kiku’s small, colorful sushi bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s small, colorful sushi bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Kiku and Geta (above) are accessible, unpretentious restaurants with unflinching quality standards, the best of the “regular” or daily sushi bars: nothing fancy, but with careful, exacting food, nonetheless.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kiku-sushi-berkeley\" target=\"_blank\">\u003cstrong>Kiku Sushi\u003c/strong>\u003c/a>\u003cbr>\n1316 Gilman Street [\u003ca href=\"https://goo.gl/kr0GmE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 525-5458\u003cbr>\nHours: Mon-Thu, 11:30am-2:30pm and 5-10:30pm; Sat, noon-11pm; Sun, noon-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kikusushiberkeley/?ref=br_rs\" target=\"_blank\">Kiku Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $65 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kirala Japanese Restaurant\u003c/h2>\n\u003cp>Kirala, too, is accessible in terms of vibe and friendliness, but it’s bigger than both Geta and Kiku combined and has not only a full cooked-food menu as well as a sushi bar, but also a robata (wood-grilled) selection (only at dinner), which qualifies it as even more of a destination for solid Japanese cooking.\u003c/p>\n\u003cfigure id=\"attachment_108197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_bar-1920.jpg\" alt=\"The always-crowded sushi bar at Kirala.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-crowded sushi bar at Kirala. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg\" alt=\"The view of Kirala’s dining room by way of the robata station.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view of Kirala’s dining room by way of the robata station. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala has been our neighborhood go-to place for sushi for many years, and the quality has never waned. But variety is not its strong suit; the kitchen sticks to mostly standard fish, with the occasional toro, but always offers high quality. Kirala is one of the few higher-end sushi places that offers a nigiri combo special, and while all the fish is imminently recognizable, the quality is well above average. \u003c/p>\n\u003cfigure id=\"attachment_108200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg\" alt=\" A selection of nigiri sushi and a negihama (yellowtail and scallion) roll.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of nigiri sushi and a negihama (yellowtail and scallion) roll. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sushi chefs here do a particularly good job with hotate (scallop) nigiri and ama ebi (sweet raw shrimp with fried heads). My robata favorite is miso butterfish, also known as black cod, marinated in miso paste and grilled until the skin is sweetly crisp. Hamachi collar is also good, but the kitchen tends to run out early every evening. \u003c/p>\n\u003cfigure id=\"attachment_108198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg\" alt=\"Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala is another place where you won’t be frowned upon if you mix your wasabi into your soy sauce, but many diners there are Japanese and use proper etiquette (apply wasabi directly to the fish). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\">\u003cstrong>Kirala Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2100 Ward Street [\u003ca href=\"https://goo.gl/FETYZK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-0165\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 5:30-9:30pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirala-Restaurant/117750784918268\" target=\"_blank\">Kirala Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $45 per person for a sushi dinner)\u003c/p>\n\u003ch2>Sushi Sho and Yume Sushi\u003c/h2>\n\u003cp>The last two places on my East Bay tour de sushi deserve their own articles. But unless I swing from reportage into full-on poetic lyricism, it’s easier to discuss them together in the context of what makes them stand out even further in this already compelling list. \u003c/p>\n\u003cp>Both \u003cstrong>Sushi Sho\u003c/strong> and \u003cstrong>Yume Sushi\u003c/strong>, each in inauspicious spaces in El Cerrito and Alameda, respectively, are bona fide destinations for the best raw fish in all of northern California. One requires reservations (Sushi Sho) and the other (Yume Sushi) has a complicated system for signing up diners, which I’ll delineate below.\u003c/p>\n\u003cp>Both are no-nonsense, traditional sushi bars; they have rules, and you’re expected to follow them. The chefs at each place will tell you precisely how their food is intended to be eaten, and it’s not only polite to oblige, it’s really the best way to have a stellar experience. So, give in, and do what you’re told.\u003c/p>\n\u003ch2>Sushi Sho\u003c/h2>\n\u003cfigure id=\"attachment_108202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chef-1920.jpg\" alt=\"Chef Aki Kawata rules the roost at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aki Kawata rules the roost at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, \u003cstrong>Sushi Sho\u003c/strong>. Master sushi chef Aki Kawata runs the sushi show (pun intended), and his wife (whose name I couldn’t elicit) does the cooking and serves beverages. She was immediately friendly, and quite formal, when we walked in, first confirming that we, indeed, had a reservation, and then seated us at the sushi bar, which is big, though it only had eight seats set up. In fact, the whole restaurant is quite large, with a dining room off to the side and a kitchen, but only a small part of it is regularly utilized.\u003c/p>\n\u003cfigure id=\"attachment_108204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_team1920.jpg\" alt=\"Aki-san and his wife, in business together since 1983.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aki-san and his wife, in business together since 1983. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Aki, or Aki-san as he’s fondly known, didn’t even make an appearance for 10 or 15 minutes, and we felt a bit like we were waiting for Elvis to come onstage, perusing the menu though we’d already decided to do the omakase sushi, or chef’s selection. In a moment of excess, we also ordered the irresistible pickles and the chawan mushi, and we regretted neither.\u003c/p>\n\u003cfigure id=\"attachment_108201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg\" alt=\"A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Chef Aki did take his place behind the sushi bar, he was as unprepossessing as can be, imperial without being imperious. We were happy for his instruction. “Pick up the sushi sideways and dip only the fish into the soy sauce, not the rice,” says Aki-san. Only one swipe through the soy sauce for this fish, two for that, if you like, he continued. And he applied the right amount of wasabi to each bite, though he offers extra, for certain fish only, if you especially like it. \u003c/p>\n\u003cfigure id=\"attachment_108203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_sushi-1920.jpg\" alt=\"A selection of five types of nigiri sushi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of five types of nigiri sushi. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef’s nigiri is designed to be eaten in one bite, as is traditional. Occasionally, he’ll tell you that two bites is OK, but never more. Although, remember: It’s fine to eat nigiri sushi with your hands. \u003c/p>\n\u003cp>We made our way slowly through 12 pieces of nigiri ($50), the highlights of which were the flavor-saturated sea eel, mild cold-smoked salmon, sweet tamago (omelet), and the silky sea urchin. And Aki-san told us where each piece was from as he graciously placed it before us.\u003c/p>\n\u003cfigure id=\"attachment_108205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_urchin1920.jpg\" alt=\"Sea urchin nigiri at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sea urchin nigiri at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a range of sake and beer choices, including some exclusive bottles of sake from small producers.\u003c/p>\n\u003cp>A dinner at Sushi Sho will take at least two hours, but likely more, so don’t arrive in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushi-sho.com/\" target=\"_blank\">\u003cstrong>Sushi Sho\u003c/strong>\u003c/a>\u003cbr>\n10749 San Pablo Avenue [\u003ca href=\"https://goo.gl/wlj1XM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 525-1800\u003cbr>\nHours: Tues-Sat, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Sho/237781649659114?fref=ts\" target=\"_blank\">Sushi Sho\u003c/a>\u003cbr>\nPrice Range: $$$$ ($60 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\u003ch2>Yume Sushi\u003c/h2>\n\u003cp>Chef Hideki Aomizu is the magic behind \u003cstrong>Yume Sushi\u003c/strong>. Quiet and introspective, he only communicates with diners when he’s asked a direct question or introduces a new item. His wife, Yoriko, is no more talkative, but she fields customers’ questions and requests, which includes handing out some of the most elusive reservations in the Bay Area. \u003c/p>\n\u003cp>The restaurant is open for dinner only, from Tuesday through Saturday, with two seatings of eight people, at 5pm and 7pm, for omakase only. The way to secure a seat depends on the day. On Tuesdays, it’s possible to show up at 4:30pm and reserve a seat for 5pm. On Wednesdays and Thursdays, it’s sometimes possible to get in at 7pm if you arrive by 4:30pm, but noon is a better bet. But on Fridays and Saturdays, you’ll likely strike out if you don’t arrive at noon and put your name in for one of the evening slots. We tried twice to get two seats on weekend nights, to no avail, before my wife had a day off work and was able to drive to Alameda (from Berkeley) at noon to put our names in. And she wasn’t the first one there. \u003c/p>\n\u003cp>Once you’ve secured a spot, be on time, or your seat will be forfeited to a walk-in. Yoriko will make sure that your cell phone is turned off (there is a strict no-photography policy) and that you are seated according to plan. We got to sit on the short side of the sushi bar with a perfect view of the chef at work. There is no soy sauce or wasabi on the counter; the chef prepares the sushi exactly as he intends you to eat it. \u003c/p>\n\u003cp>Dinner is $75 per person, plus any add-ons or drinks. When we were there on a recent Saturday night, the meal consisted of 14 pieces of nigiri, the first half made by Chef Aomizu, the second by his son, Andy, who is as talkative as his father is quiet. \u003c/p>\n\u003cp>Bonito tuna was a highlight, as were large red shrimp, barely poached, with fried heads on the side; mebachi (big-eye tuna) from Tahiti; uni (sea urchin) from Maine, sweeter and more delicate than west-coast uni; and toro (bluefin belly) from Malta that melts in your mouth, as the cliché goes.\u003c/p>\n\u003cp>Andy is a walking encyclopedia of sourcing and preparation, as well as the sake and beer that go best with his family’s food. He’s even brought in his own pickled serrano chiles, which are in high demand among those who know about them, despite (or because of?) their inventiveness in such a traditional setting.\u003c/p>\n\u003cp>An evening at Yume is worlds away from the mainstream sushi experience in the U.S., and it’s an East Bay must for sushi lovers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yume-sushi-alameda\" target=\"_blank\">\u003cstrong>Yume Sushi\u003c/strong>\u003c/a>\u003cbr>\n1428 Park Street [\u003ca href=\"https://goo.gl/yiXmpk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-7141\u003cbr>\nHours: Tues-Sat, 5-9:30pm (2 seatings at 5pm and 7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Yume-Sushi/113581805341916\" target=\"_blank\">Yume Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ ($75 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sushi bars in the East Bay are like churches in the South: there’s one on almost every corner. I’ve always been perplexed by their quality—the sushi bars, not the churches—most mediocre at best, with little to distinguish them. There’s not much variety, sourcing isn’t typically transparent, raw fish preparations (nigiri, sashimi) are dashed out by rote, and “daily specials” are the fish the kitchen is trying to get rid of, i.e., not special at all. \u003c/p>\n\u003cp>So, I went on a search for exceptional sushi anywhere in the East Bay, and my meanderings turned up some wonderful surprises. In addition to the one neighborhood spot I’ve known for years (Kirala in South Berkeley), four other sushi bars I’d never visited before made the cut, and not just in the trendy parts of Oakland and Berkeley. One, Kiku, is a small corner spot on Gilman in north Berkeley; another, Geta, is on 41st Street near Piedmont Avenue in Oakland; Sushi Sho is a connoisseur’s destination on San Pablo Avenue in El Cerrito; and Yume Sushi, the most elusive of all, is upstairs in a non-descript building, barely marked, on Park Street in Alameda. The latter two offer omakase, meaning prix-fixe, menus. A la carte options are only available as add-ons at Yume Sushi, while Sushi Sho allows you to order entirely from the menu, if you prefer. And none of these spots takes reservations except for Sushi Sho, which requires them. \u003c/p>\n\u003cp>The best news of all? These places are more expensive than average, from about $7 to $18 for two pieces of nigiri sushi. Why is that a good sign? Where raw fish is concerned, you get what you pay for. \u003c/p>\n\u003ch2>Geta Sushi\u003c/h2>\n\u003cp>With only about 20 seats total and a no-reservations policy, Geta has a line out the door well before curtain time. And the moment the doors fling open, the sushi chefs start filling orders, such that everyone has begun eating within 15 minutes at most. This model of efficiency is executed by no fewer than five people in the tiny kitchen, two of them devoted solely to the fast-paced sushi bar. \u003c/p>\n\u003cfigure id=\"attachment_108188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg\" alt=\"The packed dining room at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The packed dining room at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Variety is the key to pleasure at Geta. Hand-written signs are hung across the top of the sushi bar and on the wall announcing the day’s lineup. Sit in one of the four seats at the counter and the sushi chefs will let you know what looks the best at that moment. I say “counter” and not sushi bar because this is the one place where the sushi chefs don’t take your order directly; all orders, whether cooked or raw, go through the servers. While this is a bit disconcerting (many people sit at the bar to chat with the sushi chefs), it doesn’t change the imagined experience all that much. You still have a great view of the sushi chefs doing their work, and they’re happy to talk with you about any of the fish.\u003c/p>\n\u003cfigure id=\"attachment_108186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_bar-1920.jpg\" alt=\"The tiny, always busy sushi bar at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tiny, always busy sushi bar at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108189\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg\" alt=\"Assorted nigiri sushi at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assorted nigiri sushi at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We made our way through as much recommended nigiri sushi as we comfortably could, starting with ama ebi, sweet raw shrimp whose heads arrived deep-fried a few minutes later. We also had glistening hotate (scallop), aji (Japanese jack mackerel), tako (octopus, which was cooked), kanpachi (amberjack), and hamachi (yellowtail) belly. And we enjoyed Wagyu beef nigiri, a thin slice of marbled meat, flash-seared and draped over rice and topped with grated daikon and scallion. There were so many choices that we could’ve easily had an entirely different lineup of nigiri without repeating ourselves. \u003c/p>\n\u003cfigure id=\"attachment_108187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_belly-1920.jpg\" alt=\"Hamachi (yellowtail) and sake (salmon) belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) and sake (salmon) belly. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg\" alt=\"Seared Wagyu beef nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared Wagyu beef nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_scallop-1920.jpg\" alt=\"Hotate (scallop) nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hotate (scallop) nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Geta, nigiri sushi is served two per order with soy sauce and wasabi on the side, which is the setup most Americans know as customary, but is not the case with the most exclusive restaurants here, as you’ll see with Sushi Sho and Yume Sushi below, both of which are more traditional. And the prices at Geta are, comparatively speaking, the lowest among the five restaurants on this list. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the fact that guests here dine elbow-to-elbow, it’s an unhurried experience, with one of the best quality-to-value ratios around. \u003c/p>\n\u003cp>\u003ca href=\"http://getasushioakland.com\" target=\"_blank\">\u003cstrong>Geta Sushi\u003c/strong>\u003c/a>\u003cbr>\n161 41st Street [\u003ca href=\"https://goo.gl/Zn0bMv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-4643\u003cbr>\nHours: Mon-Sat, 11:30am-2pm and 5-8:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Geta-Japanese-Restaurant/111748172193983?fref=ts\" target=\"_blank\">Geta Japanese Restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (around $40 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kiku Sushi\u003c/h2>\n\u003cp>Kiku is a friendly neighborhood spot that offers much more variety in terms of fish than your average low-profile sushi bar. When I walked in for lunch recently, I was warmly greeted and handed an enormous menu. After briefly perusing it, my eyes found their way to the small chalkboard menu hanging on the wall, the daily specials—meaning the special selections just in—written in colored chalk.\u003c/p>\n\u003cfigure id=\"attachment_108195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_menu-1920.jpg\" alt=\"Kiku’s menu of daily specials.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s menu of daily specials. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered one dish off the printed menu, hamachi crudo, sliced thin in the Italian style and served with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. This is a great choice for someone looking for raw fish off the Japanese grid. \u003c/p>\n\u003cfigure id=\"attachment_108193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg\" alt=\"Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I moved on to a selection of the aforementioned daily specials: chu-toro (medium-fatty tuna) nigiri, live scallop, a negi toro roll, and local abalone. The scallop and abalone were served sashimi-style with lemon wedges, and the shucked-to-order scallop came with its intestine fried up on the side, delicate and sweet.\u003c/p>\n\u003cfigure id=\"attachment_108196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg\" alt=\"Daily Specials: An assortment of nigiri sushi and sashimi at Kiku.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Daily Specials: An assortment of nigiri sushi and sashimi at Kiku. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even a small meal here can run up a bill, but it’s worth it for the thoughtful sourcing and attentive preparation of each dish.\u003c/p>\n\u003cfigure id=\"attachment_108192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_bar-1920.jpg\" alt=\"Kiku’s small, colorful sushi bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s small, colorful sushi bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Kiku and Geta (above) are accessible, unpretentious restaurants with unflinching quality standards, the best of the “regular” or daily sushi bars: nothing fancy, but with careful, exacting food, nonetheless.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kiku-sushi-berkeley\" target=\"_blank\">\u003cstrong>Kiku Sushi\u003c/strong>\u003c/a>\u003cbr>\n1316 Gilman Street [\u003ca href=\"https://goo.gl/kr0GmE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 525-5458\u003cbr>\nHours: Mon-Thu, 11:30am-2:30pm and 5-10:30pm; Sat, noon-11pm; Sun, noon-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kikusushiberkeley/?ref=br_rs\" target=\"_blank\">Kiku Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $65 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kirala Japanese Restaurant\u003c/h2>\n\u003cp>Kirala, too, is accessible in terms of vibe and friendliness, but it’s bigger than both Geta and Kiku combined and has not only a full cooked-food menu as well as a sushi bar, but also a robata (wood-grilled) selection (only at dinner), which qualifies it as even more of a destination for solid Japanese cooking.\u003c/p>\n\u003cfigure id=\"attachment_108197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_bar-1920.jpg\" alt=\"The always-crowded sushi bar at Kirala.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-crowded sushi bar at Kirala. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg\" alt=\"The view of Kirala’s dining room by way of the robata station.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view of Kirala’s dining room by way of the robata station. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala has been our neighborhood go-to place for sushi for many years, and the quality has never waned. But variety is not its strong suit; the kitchen sticks to mostly standard fish, with the occasional toro, but always offers high quality. Kirala is one of the few higher-end sushi places that offers a nigiri combo special, and while all the fish is imminently recognizable, the quality is well above average. \u003c/p>\n\u003cfigure id=\"attachment_108200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg\" alt=\" A selection of nigiri sushi and a negihama (yellowtail and scallion) roll.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of nigiri sushi and a negihama (yellowtail and scallion) roll. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sushi chefs here do a particularly good job with hotate (scallop) nigiri and ama ebi (sweet raw shrimp with fried heads). My robata favorite is miso butterfish, also known as black cod, marinated in miso paste and grilled until the skin is sweetly crisp. Hamachi collar is also good, but the kitchen tends to run out early every evening. \u003c/p>\n\u003cfigure id=\"attachment_108198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg\" alt=\"Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala is another place where you won’t be frowned upon if you mix your wasabi into your soy sauce, but many diners there are Japanese and use proper etiquette (apply wasabi directly to the fish). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\">\u003cstrong>Kirala Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2100 Ward Street [\u003ca href=\"https://goo.gl/FETYZK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-0165\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 5:30-9:30pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirala-Restaurant/117750784918268\" target=\"_blank\">Kirala Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $45 per person for a sushi dinner)\u003c/p>\n\u003ch2>Sushi Sho and Yume Sushi\u003c/h2>\n\u003cp>The last two places on my East Bay tour de sushi deserve their own articles. But unless I swing from reportage into full-on poetic lyricism, it’s easier to discuss them together in the context of what makes them stand out even further in this already compelling list. \u003c/p>\n\u003cp>Both \u003cstrong>Sushi Sho\u003c/strong> and \u003cstrong>Yume Sushi\u003c/strong>, each in inauspicious spaces in El Cerrito and Alameda, respectively, are bona fide destinations for the best raw fish in all of northern California. One requires reservations (Sushi Sho) and the other (Yume Sushi) has a complicated system for signing up diners, which I’ll delineate below.\u003c/p>\n\u003cp>Both are no-nonsense, traditional sushi bars; they have rules, and you’re expected to follow them. The chefs at each place will tell you precisely how their food is intended to be eaten, and it’s not only polite to oblige, it’s really the best way to have a stellar experience. So, give in, and do what you’re told.\u003c/p>\n\u003ch2>Sushi Sho\u003c/h2>\n\u003cfigure id=\"attachment_108202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chef-1920.jpg\" alt=\"Chef Aki Kawata rules the roost at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aki Kawata rules the roost at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, \u003cstrong>Sushi Sho\u003c/strong>. Master sushi chef Aki Kawata runs the sushi show (pun intended), and his wife (whose name I couldn’t elicit) does the cooking and serves beverages. She was immediately friendly, and quite formal, when we walked in, first confirming that we, indeed, had a reservation, and then seated us at the sushi bar, which is big, though it only had eight seats set up. In fact, the whole restaurant is quite large, with a dining room off to the side and a kitchen, but only a small part of it is regularly utilized.\u003c/p>\n\u003cfigure id=\"attachment_108204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_team1920.jpg\" alt=\"Aki-san and his wife, in business together since 1983.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aki-san and his wife, in business together since 1983. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Aki, or Aki-san as he’s fondly known, didn’t even make an appearance for 10 or 15 minutes, and we felt a bit like we were waiting for Elvis to come onstage, perusing the menu though we’d already decided to do the omakase sushi, or chef’s selection. In a moment of excess, we also ordered the irresistible pickles and the chawan mushi, and we regretted neither.\u003c/p>\n\u003cfigure id=\"attachment_108201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg\" alt=\"A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Chef Aki did take his place behind the sushi bar, he was as unprepossessing as can be, imperial without being imperious. We were happy for his instruction. “Pick up the sushi sideways and dip only the fish into the soy sauce, not the rice,” says Aki-san. Only one swipe through the soy sauce for this fish, two for that, if you like, he continued. And he applied the right amount of wasabi to each bite, though he offers extra, for certain fish only, if you especially like it. \u003c/p>\n\u003cfigure id=\"attachment_108203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_sushi-1920.jpg\" alt=\"A selection of five types of nigiri sushi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of five types of nigiri sushi. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef’s nigiri is designed to be eaten in one bite, as is traditional. Occasionally, he’ll tell you that two bites is OK, but never more. Although, remember: It’s fine to eat nigiri sushi with your hands. \u003c/p>\n\u003cp>We made our way slowly through 12 pieces of nigiri ($50), the highlights of which were the flavor-saturated sea eel, mild cold-smoked salmon, sweet tamago (omelet), and the silky sea urchin. And Aki-san told us where each piece was from as he graciously placed it before us.\u003c/p>\n\u003cfigure id=\"attachment_108205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_urchin1920.jpg\" alt=\"Sea urchin nigiri at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sea urchin nigiri at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a range of sake and beer choices, including some exclusive bottles of sake from small producers.\u003c/p>\n\u003cp>A dinner at Sushi Sho will take at least two hours, but likely more, so don’t arrive in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushi-sho.com/\" target=\"_blank\">\u003cstrong>Sushi Sho\u003c/strong>\u003c/a>\u003cbr>\n10749 San Pablo Avenue [\u003ca href=\"https://goo.gl/wlj1XM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 525-1800\u003cbr>\nHours: Tues-Sat, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Sho/237781649659114?fref=ts\" target=\"_blank\">Sushi Sho\u003c/a>\u003cbr>\nPrice Range: $$$$ ($60 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\u003ch2>Yume Sushi\u003c/h2>\n\u003cp>Chef Hideki Aomizu is the magic behind \u003cstrong>Yume Sushi\u003c/strong>. Quiet and introspective, he only communicates with diners when he’s asked a direct question or introduces a new item. His wife, Yoriko, is no more talkative, but she fields customers’ questions and requests, which includes handing out some of the most elusive reservations in the Bay Area. \u003c/p>\n\u003cp>The restaurant is open for dinner only, from Tuesday through Saturday, with two seatings of eight people, at 5pm and 7pm, for omakase only. The way to secure a seat depends on the day. On Tuesdays, it’s possible to show up at 4:30pm and reserve a seat for 5pm. On Wednesdays and Thursdays, it’s sometimes possible to get in at 7pm if you arrive by 4:30pm, but noon is a better bet. But on Fridays and Saturdays, you’ll likely strike out if you don’t arrive at noon and put your name in for one of the evening slots. We tried twice to get two seats on weekend nights, to no avail, before my wife had a day off work and was able to drive to Alameda (from Berkeley) at noon to put our names in. And she wasn’t the first one there. \u003c/p>\n\u003cp>Once you’ve secured a spot, be on time, or your seat will be forfeited to a walk-in. Yoriko will make sure that your cell phone is turned off (there is a strict no-photography policy) and that you are seated according to plan. We got to sit on the short side of the sushi bar with a perfect view of the chef at work. There is no soy sauce or wasabi on the counter; the chef prepares the sushi exactly as he intends you to eat it. \u003c/p>\n\u003cp>Dinner is $75 per person, plus any add-ons or drinks. When we were there on a recent Saturday night, the meal consisted of 14 pieces of nigiri, the first half made by Chef Aomizu, the second by his son, Andy, who is as talkative as his father is quiet. \u003c/p>\n\u003cp>Bonito tuna was a highlight, as were large red shrimp, barely poached, with fried heads on the side; mebachi (big-eye tuna) from Tahiti; uni (sea urchin) from Maine, sweeter and more delicate than west-coast uni; and toro (bluefin belly) from Malta that melts in your mouth, as the cliché goes.\u003c/p>\n\u003cp>Andy is a walking encyclopedia of sourcing and preparation, as well as the sake and beer that go best with his family’s food. He’s even brought in his own pickled serrano chiles, which are in high demand among those who know about them, despite (or because of?) their inventiveness in such a traditional setting.\u003c/p>\n\u003cp>An evening at Yume is worlds away from the mainstream sushi experience in the U.S., and it’s an East Bay must for sushi lovers.\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.yelp.com/biz/yume-sushi-alameda\" target=\"_blank\">\u003cstrong>Yume Sushi\u003c/strong>\u003c/a>\u003cbr>\n1428 Park Street [\u003ca href=\"https://goo.gl/yiXmpk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-7141\u003cbr>\nHours: Tues-Sat, 5-9:30pm (2 seatings at 5pm and 7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Yume-Sushi/113581805341916\" target=\"_blank\">Yume Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ ($75 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda",
"title": "Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We are a food delivery organization; but we are also using that model as a structure to reconnect young people, our adult volunteers, our clients; to help people find their way back to a meaningful way of being connected with one another--because we know that’s important for democracy and it’s also important for people’s health.”\u003c/p>\n\n",
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"excerpt": "The influential meal-delivery nonprofit starts serving the East Bay.\r\n",
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"headline": "Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We are a food delivery organization; but we are also using that model as a structure to reconnect young people, our adult volunteers, our clients; to help people find their way back to a meaningful way of being connected with one another--because we know that’s important for democracy and it’s also important for people’s health.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set",
"title": "First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n",
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"excerpt": "Want to learn how to make your own cheese, kombucha, bitters, yogurt, sauerkraut, kimchi, kefir, sausage, pickles, vinegar, pickled fish or beer? Preserved in Oakland should be your first stop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\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.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland",
"title": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a> has long been a popular cocktail and dinner spot on San Pablo Avenue in Uptown Oakland, but its vibe couldn’t be more different from the new project chef-owner \u003ca href=\"https://twitter.com/KyleItani\" target=\"_blank\">Kyle Itani\u003c/a> is launching just a few blocks away. A San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/recipes/article/Rising-Star-Chef-Kyle-Itani-Hopscotch-4340167.php\" target=\"_blank\">Rising Star Chef in 2013\u003c/a>, Itani’s classic cooking at Hopscotch draws diners in for fried chicken, freshly shucked oysters and burgers with hand-cut fries. \u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">Itani Ramen\u003c/a> has a different mission: to bring homemade ramen to the neighborhood. Various delays have held up the opening, but the restaurant began holding weekend pop-up dinners last Saturday and will continue to do so until the doors officially open and the full menu is available.\u003c/p>\n\u003cp>We stopped in on Sunday night to see what’s in store. Though there was a steady drizzle and virtually no protection from the rain, there was a line forming by 5:40pm for a 6pm opening. \u003c/p>\n\u003cfigure id=\"attachment_107860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_outside-1920.jpg\" alt=\"Lining up for Itani Ramen’s weekend pop-up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for Itani Ramen’s weekend pop-up. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once inside, the many servers and kitchen were synchronized and downright fast filling orders placed at the counter. \u003c/p>\n\u003cfigure id=\"attachment_107858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg\" alt=\"The fast-paced open kitchen at Itani Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fast-paced open kitchen at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up menu featured two types of ramen, a shoyu and a miso. The shoyu (soy sauce) broth was made with both chicken and pork, and also included bonito tuna, which gave the whole concoction a beautiful, lean depth. Standard toppings were pork cha siu, bamboo shoots, yu choi and green onion. We added a jidori egg for $1.50. The pork cha siu, a classic Cantonese marinated pork, made the dish with its complex spicing and rich, fatty texture, and the crisp, bright green yu choi was a nice counterpoint. \u003c/p>\n\u003cfigure id=\"attachment_107862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg\" alt=\"Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The miso ramen was a compelling vegetarian dish, the all-vegetable broth hearty and earthy, and the toppings included watercress, bamboo shoots, bean sprouts and black garlic oil. The garlic oil added a sweet depth to the overall experience of the bowl and gave it a resonance that most vegetarian soups don’t have.\u003c/p>\n\u003cfigure id=\"attachment_107859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_miso-1920.jpg\" alt=\"Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What further distinguishes both recipes is Itani’s homemade noodles, which are beautifully cut and cooked to a perfectly al dente texture, slightly chewy and, frankly, addictive.\u003c/p>\n\u003cfigure id=\"attachment_107880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/miso-noodles.jpg\" alt=\"The addictive homemade noodles in the Miso ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The addictive homemade noodles in the Miso ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered two appetizers, the first a beautiful, thin-skinned, hand-formed pork gyoza, and the second, a bowl of bright pickles of burdock root, cucumber, spicy mustard greens and carrots.\u003c/p>\n\u003cfigure id=\"attachment_107856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg\" alt=\"Handmade pork gyoza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade pork gyoza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_pickles-1920.jpg\" alt=\"A bowl of homemade pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of homemade pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sohomare Tokubetsu Kimoto sake was just the right medium-dry junmai accompaniment. For beer drinkers, there’s Asahi on tap, and there’s one shochu (a barley spirit) as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Service was incredibly organized, composed and proficient for a restaurant not even fully out of the gate. This is going to be a neighborhood hot-spot in no time.\u003c/p>\n\u003cfigure id=\"attachment_107857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_interior-1920.jpg\" alt=\"The long, high-ceilinged dining room at Itani Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The long, high-ceilinged dining room at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">\u003cstrong>Itani Ramen\u003c/strong>\u003c/a>\u003cbr>\n1736 Telegraph Ave. [\u003ca href=\"https://goo.gl/fvUFVI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-7489\u003cbr>\nTentative hours for weekend pop-up series: March 25-27; April 1-3; April 8-10 6pm-midnight (first come, first served, no reservations).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/itaniramen\" target=\"_blank\">Itani Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItaniRamen\" target=\"_blank\">@ItaniRamen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itaniramen/\" target=\"_blank\">@itaniramen\u003c/a>\u003cbr>\nPrice range: $$ (ramen $12-$14)\u003c/p>\n\n",
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"excerpt": "Chef Kyle Itani, of nearby Hopscotch, is making his own noodles at this casual ramen shop scheduled to officially open in April. Weekend pop-ups are planned prior to the grand opening.",
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"description": "Chef Kyle Itani, of nearby Hopscotch, is making his own noodles at this casual ramen shop scheduled to officially open in April. Weekend pop-ups are planned prior to the grand opening.",
"title": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland | KQED",
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"headline": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a> has long been a popular cocktail and dinner spot on San Pablo Avenue in Uptown Oakland, but its vibe couldn’t be more different from the new project chef-owner \u003ca href=\"https://twitter.com/KyleItani\" target=\"_blank\">Kyle Itani\u003c/a> is launching just a few blocks away. A San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/recipes/article/Rising-Star-Chef-Kyle-Itani-Hopscotch-4340167.php\" target=\"_blank\">Rising Star Chef in 2013\u003c/a>, Itani’s classic cooking at Hopscotch draws diners in for fried chicken, freshly shucked oysters and burgers with hand-cut fries. \u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">Itani Ramen\u003c/a> has a different mission: to bring homemade ramen to the neighborhood. Various delays have held up the opening, but the restaurant began holding weekend pop-up dinners last Saturday and will continue to do so until the doors officially open and the full menu is available.\u003c/p>\n\u003cp>We stopped in on Sunday night to see what’s in store. Though there was a steady drizzle and virtually no protection from the rain, there was a line forming by 5:40pm for a 6pm opening. \u003c/p>\n\u003cfigure id=\"attachment_107860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_outside-1920.jpg\" alt=\"Lining up for Itani Ramen’s weekend pop-up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for Itani Ramen’s weekend pop-up. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once inside, the many servers and kitchen were synchronized and downright fast filling orders placed at the counter. \u003c/p>\n\u003cfigure id=\"attachment_107858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg\" alt=\"The fast-paced open kitchen at Itani Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fast-paced open kitchen at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up menu featured two types of ramen, a shoyu and a miso. The shoyu (soy sauce) broth was made with both chicken and pork, and also included bonito tuna, which gave the whole concoction a beautiful, lean depth. Standard toppings were pork cha siu, bamboo shoots, yu choi and green onion. We added a jidori egg for $1.50. The pork cha siu, a classic Cantonese marinated pork, made the dish with its complex spicing and rich, fatty texture, and the crisp, bright green yu choi was a nice counterpoint. \u003c/p>\n\u003cfigure id=\"attachment_107862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg\" alt=\"Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The miso ramen was a compelling vegetarian dish, the all-vegetable broth hearty and earthy, and the toppings included watercress, bamboo shoots, bean sprouts and black garlic oil. The garlic oil added a sweet depth to the overall experience of the bowl and gave it a resonance that most vegetarian soups don’t have.\u003c/p>\n\u003cfigure id=\"attachment_107859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_miso-1920.jpg\" alt=\"Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What further distinguishes both recipes is Itani’s homemade noodles, which are beautifully cut and cooked to a perfectly al dente texture, slightly chewy and, frankly, addictive.\u003c/p>\n\u003cfigure id=\"attachment_107880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/miso-noodles.jpg\" alt=\"The addictive homemade noodles in the Miso ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The addictive homemade noodles in the Miso ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered two appetizers, the first a beautiful, thin-skinned, hand-formed pork gyoza, and the second, a bowl of bright pickles of burdock root, cucumber, spicy mustard greens and carrots.\u003c/p>\n\u003cfigure id=\"attachment_107856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg\" alt=\"Handmade pork gyoza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade pork gyoza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_pickles-1920.jpg\" alt=\"A bowl of homemade pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of homemade pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sohomare Tokubetsu Kimoto sake was just the right medium-dry junmai accompaniment. For beer drinkers, there’s Asahi on tap, and there’s one shochu (a barley spirit) as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Service was incredibly organized, composed and proficient for a restaurant not even fully out of the gate. This is going to be a neighborhood hot-spot in no time.\u003c/p>\n\u003cfigure id=\"attachment_107857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_interior-1920.jpg\" alt=\"The long, high-ceilinged dining room at Itani Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The long, high-ceilinged dining room at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">\u003cstrong>Itani Ramen\u003c/strong>\u003c/a>\u003cbr>\n1736 Telegraph Ave. [\u003ca href=\"https://goo.gl/fvUFVI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-7489\u003cbr>\nTentative hours for weekend pop-up series: March 25-27; April 1-3; April 8-10 6pm-midnight (first come, first served, no reservations).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/itaniramen\" target=\"_blank\">Itani Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItaniRamen\" target=\"_blank\">@ItaniRamen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itaniramen/\" target=\"_blank\">@itaniramen\u003c/a>\u003cbr>\nPrice range: $$ (ramen $12-$14)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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