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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"disqusTitle": "Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California",
"title": "Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\n\u003cp>https://youtu.be/SFNjDQpK0Dg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n",
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"excerpt": "Hanif Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SFNjDQpK0Dg'\n title='//www.youtube.com/embed/SFNjDQpK0Dg'\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>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Pancake Spots In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 6 Favorite Pancake Spots In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There’s nothing more comforting than a stack of hot pancakes, whether you’re a child on your first day of school or a hungover adult trying to forget last night. Pancakes are a stalwart cornerstone of most breakfast and brunch menus, but in the East Bay, they’re definitely not an afterthought. Here’s a guide to pancakes in Berkeley and Oakland that range from traditional to inventive. Your favorite not on the list? Let us know what we missed in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_3722.jpg\" alt=\"Gingerbread pancakes from La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread pancakes from La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The always crowded \u003cstrong>La Note\u003c/strong> is a Berkeley brunch institution that deserves its popularity: the restaurant takes hedonistic American brunch staples and adds a Gallic sense of restraint and balance. Perfectly cooked omelettes are delicately filled with just a few ingredients, and their mocha in a giant bowl is bittersweet, not cloying. They offer a wide variety of pancakes, including crème fraîche pancakes and oatmeal raspberry pancakes. Speckly, dense gingerbread pancakes are flavorful and barely sweet on their own, but topped with real maple syrup and elegant poached pear--whose fruity richness complements the ginger spice--it’s the ideal amount of decadence for your morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\" target=\"_blank\">\u003cstrong>La Note Restaurant Provencal\u003c/strong>\u003c/a>\u003cbr>\n2377 Shattuck Ave\u003cbr>\nBerkeley, CA 94704 [\u003ca href=\"https://goo.gl/maps/1qHyaTnEeAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 843-1535\u003cbr>\nHours: Mon-Wed 8am-2:30pm; Thur-Sat 8am-2:30pm, 6pm-10pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/La-Note-Restaurant/274932359704\" target=\"_blank\">La Note Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lanote2377\" target=\"_blank\">@LaNote2377\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/LA_NOTERESTAURANT/\" target=\"_blank\">@la_noterestaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4012.jpg\" alt=\"Ricotta pancakes from Rockridge Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta pancakes from Rockridge Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rockridge Cafe\u003c/strong> is a welcome respite from the overwhelming fanciness of its neighborhood, a homey diner with children’s illustrations tacked up on the wall, leather stools at a counter overlooking the kitchen, and giant pots of unfancy coffee. But, since it is still Rockridge, the food is considered and good, with flourishes that elevate it above typical diner fare: dishes include an unfolded omelette, kale scramble, and gluten-free rhubarb waffles. The ricotta pancakes are light, fluffy pillows that aren’t sweet at all. It may sound heretical, but I liked them just as much with only butter as I did after adding a drizzle of maple syrup, which added just enough sweetness. A short stack, served piping hot, gets you two giant pancakes for less than just $7, leaving you with more money to spend at À Côté next door or Market Hall across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgecafe.com/\" target=\"_blank\">\u003cstrong>Rockridge Cafe\u003c/strong>\u003c/a>\u003cbr>\n5492 College Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/mfH1xawFHmS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-1567\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rockridge-Cafe-106556562708203/\" target=\"_blank\">Rockridge Cafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4141.jpg\" alt=\"Cornmeal pancakes at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal pancakes at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rick and Ann’s\u003c/strong>, a crowded family-friendly spot near the Claremont, devotes a good chunk of menu real estate to pancakes of all kinds. There are traditional pancakes, savory pancakes, and daily pancake specials. Their cornmeal pancakes taste more wholesome and intriguing than the usual buttermilk, with more flavor and textural interest to contrast and complement the sweetness of the syrup. They offer gluten-free rice flour pancakes that take a few bites to get used to, but the delicate flavor of orange and blueberries works well together, and with their pleasing texture, they’re the perfect option for the gluten-free brunch-er in your group.\u003c/p>\n\u003cfigure id=\"attachment_107534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4144.jpg\" alt=\"Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rickandanns.com/\" target=\"_blank\">\u003cstrong>Rick & Ann's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2922 Domingo Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/h4XGGwmrGa52\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 649-8538\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RickandAnns/\" target=\"_blank\">Rick & Ann's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rickandanns\" target=\"_blank\">@RickandAnns\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4033.jpg\" alt=\"Buttermilk pancakes at Mama's Royal Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk pancakes at Mama's Royal Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mama’s Royal Cafe\u003c/strong> is a funky institution, two rooms full of cozy wooden booths, individual jukeboxes (sadly unusable), and old aprons decorating the walls. The cash-only restaurant features a menu packed with classics and ambitious specials (beef bourguignon the day I went). The pancakes, classic buttermilk, are a taste of home: light and fluffy and with a tangy kick. Perhaps less outwardly exciting and Instagram-worthy, but extremely satisfying and childhood-evoking. Again, the size of the short stack--two giant pancakes crowding each other on my plate--impressed me. “This time they came out bigger. They’re not always this big,” my smiling server said, but according to the pictures on Yelp, he’s lying: Mama’s Royal is the place to go for giant, nap-inducing stacks of comfortingly huge pancakes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mamasroyalcafeoakland.com/\" target=\"_blank\">\u003cstrong>Mama's Royal Cafe\u003c/strong>\u003c/a>\u003cbr>\n4012 Broadway, Oakland, CA [\u003ca href=\"https://goo.gl/maps/ceqyoJU2NkF2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 547-7600\u003cbr>\nHours: Mon-Fri 7:30am-2:30pm; Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mamas-Royal-Cafe-273559151066/\" target=\"_blank\">Mama's Royal Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mamasroyalca\" target=\"_blank\">@MamasRoyalCA\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) Cash only\u003c/p>\n\u003cfigure id=\"attachment_107535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4156.jpg\" alt=\"Chocolate strawberry pancakes at La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate strawberry pancakes at La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiny, beloved \u003cstrong>Venus Restaurant\u003c/strong> has a breakfast menu that contains standard brunch favorites spiked with interesting flourishes and decadent touches: akoori scrambled eggs, a butternut squash scramble, a 14-hour slow-roasted pork sandwich. They also have a dedicated griddle section of the menu, with pancakes, flapjacks and hotcakes (which are all the same thing). The ostentatiously-named named “Luxury Flapjacks” are an upgrade to your childhood chocolate chip pancakes, with chunks of fruity Valrhona dark chocolate that create bittersweet pockets that complement the small chunks of strawberry. The pancakes have a wonderfully light and fluffy texture, and are barely sweet, highlighting the dual richness of strawberries and chocolate. These are especially unique pancakes, ideal for any sort of breakfast-time celebration.\u003c/p>\n\u003cp>\u003ca href=\"http://venusrestaurant.net/\" target=\"_blank\">\u003cstrong>Venus Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2327 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/voSrp8TQSjT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 540-5950\u003cbr>\nHours: Mon 8am-2:30pm; Tue-Wed 8am-2:30pm, 5:30pm-9pm; Sat-Sun 8am-2:15am, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Venus-Restaurant-98989368382/\" target=\"_blank\">Venus Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/venusrestaurant\" target=\"_blank\">@VenusRestaurant\u003c/a>\u003cbr>\nPrice range: $$-$$$ Entrees ($11-$24)\u003c/p>\n\u003cfigure id=\"attachment_107536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4160.jpg\" alt=\"Chocolate souffle pancake at Bette's Oceanview Diner \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate souffle pancake at Bette's Oceanview Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the other places mentioned on this list, expect a wait at \u003cstrong>Bette’s Oceanview Diner\u003c/strong>. The Fourth Street favorite is consistently packed, with friendly, efficient waiters ducking around each other in the small space as they serve generous portions of hearty breakfast fare. (If you’re in a hurry, go next door to \u003ca href=\"http://www.yelp.com/biz/bettes-to-go-berkeley\" target=\"_blank\">Bette’s-To-Go\u003c/a> for take out.) One of their signature dishes is the the \u003ca href=\"http://www.foodnetwork.com/videos/souffle-pancake-0163822.html\" target=\"_blank\">Guy Fieri-blessed \u003c/a>Souffle Pancake, a stately puff of a pancake, composed of eggs whipped sky high then baked. Choose from a variety of flavors--banana rum, chocolate, seasonal fruit--and the result is a giant pillow of a pancake with the lightness of a meringue and the delicate, yet sturdy, texture of a souffle. It’s airy and light, a pleasantly different take on tradition. More of a dessert than a well-rounded breakfast, it’s definitely something to share. Prepare to wait for a long time for the pancake on top of the already long wait for a table, but know that the majesty of the dish makes it worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bettesdiner.com/\" target=\"_blank\">\u003cstrong>Bette's Oceanview Diner\u003c/strong>\u003c/a>\u003cbr>\n1807 Fourth St, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/yz7fC1UokAU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-3230\u003cbr>\nHours: Mon-Fri 6:30am-2:30pm; Sat-Sun 6:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bettes-Oceanview-Diner-159465487433823/\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "From homey buttermilk pancakes to chocolate flapjacks, here are some worthwhile pancake options in the East Bay.",
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"description": "From homey buttermilk pancakes to chocolate flapjacks, here are some worthwhile pancake options in the East Bay.",
"title": "Bay Area Bites Guide to 6 Favorite Pancake Spots In Berkeley and Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s nothing more comforting than a stack of hot pancakes, whether you’re a child on your first day of school or a hungover adult trying to forget last night. Pancakes are a stalwart cornerstone of most breakfast and brunch menus, but in the East Bay, they’re definitely not an afterthought. Here’s a guide to pancakes in Berkeley and Oakland that range from traditional to inventive. Your favorite not on the list? Let us know what we missed in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_3722.jpg\" alt=\"Gingerbread pancakes from La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread pancakes from La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The always crowded \u003cstrong>La Note\u003c/strong> is a Berkeley brunch institution that deserves its popularity: the restaurant takes hedonistic American brunch staples and adds a Gallic sense of restraint and balance. Perfectly cooked omelettes are delicately filled with just a few ingredients, and their mocha in a giant bowl is bittersweet, not cloying. They offer a wide variety of pancakes, including crème fraîche pancakes and oatmeal raspberry pancakes. Speckly, dense gingerbread pancakes are flavorful and barely sweet on their own, but topped with real maple syrup and elegant poached pear--whose fruity richness complements the ginger spice--it’s the ideal amount of decadence for your morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\" target=\"_blank\">\u003cstrong>La Note Restaurant Provencal\u003c/strong>\u003c/a>\u003cbr>\n2377 Shattuck Ave\u003cbr>\nBerkeley, CA 94704 [\u003ca href=\"https://goo.gl/maps/1qHyaTnEeAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 843-1535\u003cbr>\nHours: Mon-Wed 8am-2:30pm; Thur-Sat 8am-2:30pm, 6pm-10pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/La-Note-Restaurant/274932359704\" target=\"_blank\">La Note Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lanote2377\" target=\"_blank\">@LaNote2377\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/LA_NOTERESTAURANT/\" target=\"_blank\">@la_noterestaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4012.jpg\" alt=\"Ricotta pancakes from Rockridge Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta pancakes from Rockridge Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rockridge Cafe\u003c/strong> is a welcome respite from the overwhelming fanciness of its neighborhood, a homey diner with children’s illustrations tacked up on the wall, leather stools at a counter overlooking the kitchen, and giant pots of unfancy coffee. But, since it is still Rockridge, the food is considered and good, with flourishes that elevate it above typical diner fare: dishes include an unfolded omelette, kale scramble, and gluten-free rhubarb waffles. The ricotta pancakes are light, fluffy pillows that aren’t sweet at all. It may sound heretical, but I liked them just as much with only butter as I did after adding a drizzle of maple syrup, which added just enough sweetness. A short stack, served piping hot, gets you two giant pancakes for less than just $7, leaving you with more money to spend at À Côté next door or Market Hall across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgecafe.com/\" target=\"_blank\">\u003cstrong>Rockridge Cafe\u003c/strong>\u003c/a>\u003cbr>\n5492 College Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/mfH1xawFHmS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-1567\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rockridge-Cafe-106556562708203/\" target=\"_blank\">Rockridge Cafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4141.jpg\" alt=\"Cornmeal pancakes at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal pancakes at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rick and Ann’s\u003c/strong>, a crowded family-friendly spot near the Claremont, devotes a good chunk of menu real estate to pancakes of all kinds. There are traditional pancakes, savory pancakes, and daily pancake specials. Their cornmeal pancakes taste more wholesome and intriguing than the usual buttermilk, with more flavor and textural interest to contrast and complement the sweetness of the syrup. They offer gluten-free rice flour pancakes that take a few bites to get used to, but the delicate flavor of orange and blueberries works well together, and with their pleasing texture, they’re the perfect option for the gluten-free brunch-er in your group.\u003c/p>\n\u003cfigure id=\"attachment_107534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4144.jpg\" alt=\"Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rickandanns.com/\" target=\"_blank\">\u003cstrong>Rick & Ann's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2922 Domingo Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/h4XGGwmrGa52\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 649-8538\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RickandAnns/\" target=\"_blank\">Rick & Ann's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rickandanns\" target=\"_blank\">@RickandAnns\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4033.jpg\" alt=\"Buttermilk pancakes at Mama's Royal Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk pancakes at Mama's Royal Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mama’s Royal Cafe\u003c/strong> is a funky institution, two rooms full of cozy wooden booths, individual jukeboxes (sadly unusable), and old aprons decorating the walls. The cash-only restaurant features a menu packed with classics and ambitious specials (beef bourguignon the day I went). The pancakes, classic buttermilk, are a taste of home: light and fluffy and with a tangy kick. Perhaps less outwardly exciting and Instagram-worthy, but extremely satisfying and childhood-evoking. Again, the size of the short stack--two giant pancakes crowding each other on my plate--impressed me. “This time they came out bigger. They’re not always this big,” my smiling server said, but according to the pictures on Yelp, he’s lying: Mama’s Royal is the place to go for giant, nap-inducing stacks of comfortingly huge pancakes.\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.mamasroyalcafeoakland.com/\" target=\"_blank\">\u003cstrong>Mama's Royal Cafe\u003c/strong>\u003c/a>\u003cbr>\n4012 Broadway, Oakland, CA [\u003ca href=\"https://goo.gl/maps/ceqyoJU2NkF2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 547-7600\u003cbr>\nHours: Mon-Fri 7:30am-2:30pm; Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mamas-Royal-Cafe-273559151066/\" target=\"_blank\">Mama's Royal Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mamasroyalca\" target=\"_blank\">@MamasRoyalCA\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) Cash only\u003c/p>\n\u003cfigure id=\"attachment_107535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4156.jpg\" alt=\"Chocolate strawberry pancakes at La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate strawberry pancakes at La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiny, beloved \u003cstrong>Venus Restaurant\u003c/strong> has a breakfast menu that contains standard brunch favorites spiked with interesting flourishes and decadent touches: akoori scrambled eggs, a butternut squash scramble, a 14-hour slow-roasted pork sandwich. They also have a dedicated griddle section of the menu, with pancakes, flapjacks and hotcakes (which are all the same thing). The ostentatiously-named named “Luxury Flapjacks” are an upgrade to your childhood chocolate chip pancakes, with chunks of fruity Valrhona dark chocolate that create bittersweet pockets that complement the small chunks of strawberry. The pancakes have a wonderfully light and fluffy texture, and are barely sweet, highlighting the dual richness of strawberries and chocolate. These are especially unique pancakes, ideal for any sort of breakfast-time celebration.\u003c/p>\n\u003cp>\u003ca href=\"http://venusrestaurant.net/\" target=\"_blank\">\u003cstrong>Venus Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2327 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/voSrp8TQSjT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 540-5950\u003cbr>\nHours: Mon 8am-2:30pm; Tue-Wed 8am-2:30pm, 5:30pm-9pm; Sat-Sun 8am-2:15am, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Venus-Restaurant-98989368382/\" target=\"_blank\">Venus Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/venusrestaurant\" target=\"_blank\">@VenusRestaurant\u003c/a>\u003cbr>\nPrice range: $$-$$$ Entrees ($11-$24)\u003c/p>\n\u003cfigure id=\"attachment_107536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4160.jpg\" alt=\"Chocolate souffle pancake at Bette's Oceanview Diner \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate souffle pancake at Bette's Oceanview Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the other places mentioned on this list, expect a wait at \u003cstrong>Bette’s Oceanview Diner\u003c/strong>. The Fourth Street favorite is consistently packed, with friendly, efficient waiters ducking around each other in the small space as they serve generous portions of hearty breakfast fare. (If you’re in a hurry, go next door to \u003ca href=\"http://www.yelp.com/biz/bettes-to-go-berkeley\" target=\"_blank\">Bette’s-To-Go\u003c/a> for take out.) One of their signature dishes is the the \u003ca href=\"http://www.foodnetwork.com/videos/souffle-pancake-0163822.html\" target=\"_blank\">Guy Fieri-blessed \u003c/a>Souffle Pancake, a stately puff of a pancake, composed of eggs whipped sky high then baked. Choose from a variety of flavors--banana rum, chocolate, seasonal fruit--and the result is a giant pillow of a pancake with the lightness of a meringue and the delicate, yet sturdy, texture of a souffle. It’s airy and light, a pleasantly different take on tradition. More of a dessert than a well-rounded breakfast, it’s definitely something to share. Prepare to wait for a long time for the pancake on top of the already long wait for a table, but know that the majesty of the dish makes it worth it.\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.bettesdiner.com/\" target=\"_blank\">\u003cstrong>Bette's Oceanview Diner\u003c/strong>\u003c/a>\u003cbr>\n1807 Fourth St, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/yz7fC1UokAU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-3230\u003cbr>\nHours: Mon-Fri 6:30am-2:30pm; Sat-Sun 6:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bettes-Oceanview-Diner-159465487433823/\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay",
"title": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sometimes, there's nothing more satisfying then a plate of pasta. And the one thing that always makes it better? Freshly made pasta. Luckily, the Bay Area is packed with places to buy pasta in a variety of flavors and types, cut to order per your specifications. Here are options for places to get fresh pasta in San Francisco and the East Bay--and if we didn't include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix2.jpg\" alt=\"Phoenix Pastificio's plain egg pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phoenix Pastificio's plain egg pasta \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Phoenix Pastificio\u003c/strong> sells their pastas to high-end restaurants across the Bay Area, but their production facility, where you can buy any of their pastas, is charmingly homey. It’s a cavernous brick building in West Berkeley that includes a bell you ring to get the attention of the staff, who are busy making pasta and pastries. They’ll sell you any amount of their wide range of products, from their \u003ca href=\"http://www.eastbayexpress.com/oakland/best-fusion-bread/BestOf?oid=2928270\" target=\"_blank\">famous olive bread\u003c/a> to their pastas, which they’ll cut to order. Their plain pasta, light and eggy, is very good, but the real fun is their array of other noodle flavors, from \u003ca href=\"http://phoenixpasta.com/links/sheet-pasta-link.html\" target=\"_blank\">stinging nettle to rose petal\u003c/a>. Roasted yellow bell pepper with green serrano and habanero noodles managed to pack an impressive amount of flavor and heat into its thin strands, and would be the ideal base for a farmers' market vegetable-heavy spring pasta dish.\u003c/p>\n\u003cfigure id=\"attachment_107522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix1.jpg\" alt=\"Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison Street # 109, Berkeley [\u003ca href=\"https://goo.gl/maps/TJ6Vyuirarw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 883-0783\u003cbr>\nHours: Mon-Sat 4am-8pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PhoenixPasta\" target=\"_blank\">The Phoenix Pastificio\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina1.jpg\" alt=\"Egg noodles from Pasta Gina\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-107525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I haven’t cooked in a year,” a smiling customer gushed to me while I was waiting to order at Noe Valley’s \u003cstrong>Pasta Gina\u003c/strong>. It’s a common sentiment echoed by fans of the tiny, cramped shop, who include \u003ca href=\"http://noevalleysf.blogspot.com/2009/03/mark-leno-vs-pasta-gina.html\" target=\"_blank\">Senator Mark Leno\u003c/a>. The store manages to produce an impressive amount of offerings out of their small space, including sauces, ravioli and several types of pasta you can get cut to order, including lemon, bell pepper, and eggless options. The solicitous staff will also recommend sauce pairings for any pasta you buy. The plain egg pasta is good, the porcini ravioli perfect. Rich, herby and meaty, it’s astonishingly complex, a meatless main to leave vegetarians smug and meat-lovers impressed.\u003c/p>\n\u003cfigure id=\"attachment_107526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina2.jpg\" alt=\"Porcini ravioli in herb pasta from Pasta Gina\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porcini ravioli in herb pasta from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pasta-gina-san-francisco\" target=\"_blank\">\u003cstrong>Pasta Gina\u003c/strong>\u003c/a>\u003cbr>\n741 Diamond St, San Francisco [\u003ca href=\"https://goo.gl/maps/xd4dWWKTYbC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 282-0738\u003cbr>\nHours: Mon-Fri 10am–9pm; Sat-Sun 10am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pasta-Gina-156758547714421/\" target=\"_blank\">Pasta Gina\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop2.jpg\" alt=\"Fresh egg pasta from the Pasta Shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg pasta from the Pasta Shop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rockridge’s Market Hall is both the best and worst place to be while hungry: it’s so crowded with every kind of delicious food, it’s almost overwhelming. Luckily there are the cheery, helpful employees--calmly calling out numbers over a microphone, holding an animated conversation while cutting up a rotisserie chicken with cooking shears--to guide you through the bustle. \u003cstrong>The Pasta Shop\u003c/strong> is one of the Hall’s many offerings, with a wide variety of egg noodles in flavors like garlic, herb and saffron. They also offer a collection of raviolis, with vegetarian, vegan and seasonal options. There are even adorable, pre-packaged mini-packs of about a serving’s worth of ravioli, like fancier versions of those 100-calorie Oreo packs. The egg pasta--they’ll cut any of their flavors to whatever size you want in their hulking, loudly grinding machine--is a pleasant base for any of their sauces, and the flavor combinations of their raviolis are thoughtfully considered. If you want to have a luxurious at-home meal, try the ricotta raviolis flecked with good-sized chunks of truffle shavings. It’s bold, funky and earthy. And unlike 99% of truffle products on the market, it includes real truffle shavings--which is the closest most of us will come to eating truffles anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_107529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop1.jpg\" alt=\"Ricotta truffle ravioli from The Pasta Shop in Rockridge\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta truffle ravioli from The Pasta Shop in Rockridge \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fresh-pasta\" target=\"_blank\">\u003cstrong>The Pasta Shop at Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave #201, Oakland, CA [\u003ca href=\"https://goo.gl/maps/5Skz1udgnW62\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am–8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall/\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods?lang=en\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italhome2.jpg\" alt=\"Egg noodles from from The Italian Homemade Company\" width=\"1920\" height=\"1650\" class=\"size-full wp-image-107523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-800x688.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-768x660.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1440x1238.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1180x1014.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-960x825.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get to San Francisco's \u003cstrong>Italian Homemade Company\u003c/strong> from BART, you have to walk about a mile down Columbus Ave. It’s a busy mile: you walk past the open restaurant windows, exhaling the cologne of men on dates; past the clumps of tourists in front of the Condor Club; and past the \u003ca href=\"https://en.wikipedia.org/wiki/Slacklining\" target=\"_blank\">slackliners\u003c/a> drinking beer as they precariously perch in Washington Square Park. The inside of the store is just as bustling, with workers chattering to each other in Italian in front of a doorway to a mysteriously marked “pasta lab.” You can order any of the restaurant's pastas to eat at the store, covered in one of their homemade sauces, or take it to go, packed up in giant Ziploc bags. Their plain pasta had a clean, eggy flavor, and their meat tortellini was perfection: tiny plump dumplings, juicy and rich from the combination of prosciutto and \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\" target=\"_blank\">mortadella\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_107524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italianhom1.jpg\" alt=\"Meat tortellini from The Italian Homemade Company\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat tortellini from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-italian-homemade-company-san-francisco-4\" target=\"_blank\">\u003cstrong>The Italian Homemade Company\u003c/strong>\u003c/a>\u003cbr>\n716 Columbus Ave, San Francisco [\u003ca href=\"https://goo.gl/maps/QX7zmDsz7XS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 712-8874\u003cbr>\nHours: Mon-Sun, 11am–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theitalianhomemadecompany/\" target=\"_blank\">The Italian Homemade Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/italianhomemade\" target=\"_blank\">@ItalianHomemade\u003c/a>\u003cbr>\nPrice range: $$ ($11-$17 per pound)\u003c/p>\n\u003cfigure id=\"attachment_107520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca1.jpg\" alt=\"Plain egg noodles from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plain egg noodles from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission’s \u003cstrong>Lucca Ravioli Company\u003c/strong> is a combination deli and specialty grocery store, packed with fancy Italian sodas and Italian foodstuffs made in-house, from pizza dough to meatballs. (They also have an impressive selection of \u003ca href=\"https://en.wikipedia.org/wiki/Amaro_%28liqueur%29\" target=\"_blank\">amaros\u003c/a> competing for space with dutch crunch rolls on the wooden shelves behind the counter). During lunchtime, everyone from young office workers to sunburned construction workers crowd each other in the tiny store, waiting patiently to be called up by the dapper collection of paper-hatted employees. Their plain pasta is good, and the cheese tortellini is appropriately old school: salty, rich and satisfying.\u003c/p>\n\u003cfigure id=\"attachment_107519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca2.jpg\" alt=\"Cheese tortellini from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese tortellini from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.luccaravioli.com/\" target=\"_blank\">\u003cstrong>Lucca Ravioli Company\u003c/strong>\u003c/a>\u003cbr>\n1100 Valencia St, San Francisco [\u003ca href=\"https://goo.gl/maps/bVHfGaCMkWC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-5581\u003cbr>\nHours: Mon-Sat 9am-6pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuccaRavioli/\" target=\"_blank\">Lucca Ravioli Company\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova1.jpg\" alt=\"Fresh egg noodles from Genova Delicatessen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg noodles from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Going to \u003cstrong>Genova Delicatessen\u003c/strong> is a singular Oakland experience, alternately hellish and life-affirming. Hellish because no matter how shrewdly you plan your visit, no matter how much use you make of that handy new Google feature that tells you the busiest times, there always seems to be at least 20 people in front of you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But while you’re waiting--which you must do, even if you’re just buying pasta and not getting one of their famous deli sandwiches--you’ll notice that Genova is a vestige of Temescal before it got hip, leading to a diverse crowd that’s becoming increasingly hard to find in the area. Everyone is united by the same goal: getting some of Genova’s homey, delicious Italian classics, served up by the efficient, tie-wearing staff who gossip with the regulars about mutual friends.\u003c/p>\n\u003cp>That’s why it was especially crushing to read the news that Genova--like so many other Bay Area institutions--\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/01/29/rent-dispute-threatens-closure-of-oaklands-genova-deli/\" target=\"_blank\">might close\u003c/a> because of rising rents. Nothing is final yet, and the owners have confirmed that no matter what happens, their line of pastas will continue to be stocked in their wholesale accounts (which include Berkeley Bowl and Andronico’s). They sell a satisfying egg pasta--pre-cut in their deli case, in a variety of sizes--and an array of ravioli in classic flavors. One of their best is the the spinach and ricotta ravioli, pillowy pockets of chard-flecked ricotta surrounded by olive-green spinach pasta.\u003c/p>\n\u003cfigure id=\"attachment_107517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova2.jpg\" alt=\"Spinach and ricotta ravioli from Genova Delicatessen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and ricotta ravioli from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.genovadelioakland.com/\" target=\"_blank\">\u003cstrong>Genova Delicatessen & Ravioli Factory\u003c/strong>\u003c/a>\u003cbr>\n5095 Telegraph Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/6kyv2qp1tHm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-7401\u003cbr>\nHours: Mon-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dominics-Original-Genova-Delicatessen-Ravioli-Factory-120013811344306/?fref=ts\" target=\"_blank\">Dominics Original Genova Delicatessen & Ravioli Factory\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\n",
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"excerpt": "Here are some of the best places to get pasta cut to order and homemade ravioli in San Francisco and the East Bay.",
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"description": "Here are some of the best places to get pasta cut to order and homemade ravioli in San Francisco and the East Bay.",
"title": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay | KQED",
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"headline": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes, there's nothing more satisfying then a plate of pasta. And the one thing that always makes it better? Freshly made pasta. Luckily, the Bay Area is packed with places to buy pasta in a variety of flavors and types, cut to order per your specifications. Here are options for places to get fresh pasta in San Francisco and the East Bay--and if we didn't include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix2.jpg\" alt=\"Phoenix Pastificio's plain egg pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phoenix Pastificio's plain egg pasta \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Phoenix Pastificio\u003c/strong> sells their pastas to high-end restaurants across the Bay Area, but their production facility, where you can buy any of their pastas, is charmingly homey. It’s a cavernous brick building in West Berkeley that includes a bell you ring to get the attention of the staff, who are busy making pasta and pastries. They’ll sell you any amount of their wide range of products, from their \u003ca href=\"http://www.eastbayexpress.com/oakland/best-fusion-bread/BestOf?oid=2928270\" target=\"_blank\">famous olive bread\u003c/a> to their pastas, which they’ll cut to order. Their plain pasta, light and eggy, is very good, but the real fun is their array of other noodle flavors, from \u003ca href=\"http://phoenixpasta.com/links/sheet-pasta-link.html\" target=\"_blank\">stinging nettle to rose petal\u003c/a>. Roasted yellow bell pepper with green serrano and habanero noodles managed to pack an impressive amount of flavor and heat into its thin strands, and would be the ideal base for a farmers' market vegetable-heavy spring pasta dish.\u003c/p>\n\u003cfigure id=\"attachment_107522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix1.jpg\" alt=\"Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison Street # 109, Berkeley [\u003ca href=\"https://goo.gl/maps/TJ6Vyuirarw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 883-0783\u003cbr>\nHours: Mon-Sat 4am-8pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PhoenixPasta\" target=\"_blank\">The Phoenix Pastificio\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina1.jpg\" alt=\"Egg noodles from Pasta Gina\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-107525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I haven’t cooked in a year,” a smiling customer gushed to me while I was waiting to order at Noe Valley’s \u003cstrong>Pasta Gina\u003c/strong>. It’s a common sentiment echoed by fans of the tiny, cramped shop, who include \u003ca href=\"http://noevalleysf.blogspot.com/2009/03/mark-leno-vs-pasta-gina.html\" target=\"_blank\">Senator Mark Leno\u003c/a>. The store manages to produce an impressive amount of offerings out of their small space, including sauces, ravioli and several types of pasta you can get cut to order, including lemon, bell pepper, and eggless options. The solicitous staff will also recommend sauce pairings for any pasta you buy. The plain egg pasta is good, the porcini ravioli perfect. Rich, herby and meaty, it’s astonishingly complex, a meatless main to leave vegetarians smug and meat-lovers impressed.\u003c/p>\n\u003cfigure id=\"attachment_107526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina2.jpg\" alt=\"Porcini ravioli in herb pasta from Pasta Gina\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porcini ravioli in herb pasta from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pasta-gina-san-francisco\" target=\"_blank\">\u003cstrong>Pasta Gina\u003c/strong>\u003c/a>\u003cbr>\n741 Diamond St, San Francisco [\u003ca href=\"https://goo.gl/maps/xd4dWWKTYbC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 282-0738\u003cbr>\nHours: Mon-Fri 10am–9pm; Sat-Sun 10am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pasta-Gina-156758547714421/\" target=\"_blank\">Pasta Gina\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop2.jpg\" alt=\"Fresh egg pasta from the Pasta Shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg pasta from the Pasta Shop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rockridge’s Market Hall is both the best and worst place to be while hungry: it’s so crowded with every kind of delicious food, it’s almost overwhelming. Luckily there are the cheery, helpful employees--calmly calling out numbers over a microphone, holding an animated conversation while cutting up a rotisserie chicken with cooking shears--to guide you through the bustle. \u003cstrong>The Pasta Shop\u003c/strong> is one of the Hall’s many offerings, with a wide variety of egg noodles in flavors like garlic, herb and saffron. They also offer a collection of raviolis, with vegetarian, vegan and seasonal options. There are even adorable, pre-packaged mini-packs of about a serving’s worth of ravioli, like fancier versions of those 100-calorie Oreo packs. The egg pasta--they’ll cut any of their flavors to whatever size you want in their hulking, loudly grinding machine--is a pleasant base for any of their sauces, and the flavor combinations of their raviolis are thoughtfully considered. If you want to have a luxurious at-home meal, try the ricotta raviolis flecked with good-sized chunks of truffle shavings. It’s bold, funky and earthy. And unlike 99% of truffle products on the market, it includes real truffle shavings--which is the closest most of us will come to eating truffles anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_107529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop1.jpg\" alt=\"Ricotta truffle ravioli from The Pasta Shop in Rockridge\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta truffle ravioli from The Pasta Shop in Rockridge \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fresh-pasta\" target=\"_blank\">\u003cstrong>The Pasta Shop at Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave #201, Oakland, CA [\u003ca href=\"https://goo.gl/maps/5Skz1udgnW62\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am–8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall/\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods?lang=en\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italhome2.jpg\" alt=\"Egg noodles from from The Italian Homemade Company\" width=\"1920\" height=\"1650\" class=\"size-full wp-image-107523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-800x688.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-768x660.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1440x1238.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1180x1014.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-960x825.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get to San Francisco's \u003cstrong>Italian Homemade Company\u003c/strong> from BART, you have to walk about a mile down Columbus Ave. It’s a busy mile: you walk past the open restaurant windows, exhaling the cologne of men on dates; past the clumps of tourists in front of the Condor Club; and past the \u003ca href=\"https://en.wikipedia.org/wiki/Slacklining\" target=\"_blank\">slackliners\u003c/a> drinking beer as they precariously perch in Washington Square Park. The inside of the store is just as bustling, with workers chattering to each other in Italian in front of a doorway to a mysteriously marked “pasta lab.” You can order any of the restaurant's pastas to eat at the store, covered in one of their homemade sauces, or take it to go, packed up in giant Ziploc bags. Their plain pasta had a clean, eggy flavor, and their meat tortellini was perfection: tiny plump dumplings, juicy and rich from the combination of prosciutto and \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\" target=\"_blank\">mortadella\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_107524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italianhom1.jpg\" alt=\"Meat tortellini from The Italian Homemade Company\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat tortellini from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-italian-homemade-company-san-francisco-4\" target=\"_blank\">\u003cstrong>The Italian Homemade Company\u003c/strong>\u003c/a>\u003cbr>\n716 Columbus Ave, San Francisco [\u003ca href=\"https://goo.gl/maps/QX7zmDsz7XS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 712-8874\u003cbr>\nHours: Mon-Sun, 11am–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theitalianhomemadecompany/\" target=\"_blank\">The Italian Homemade Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/italianhomemade\" target=\"_blank\">@ItalianHomemade\u003c/a>\u003cbr>\nPrice range: $$ ($11-$17 per pound)\u003c/p>\n\u003cfigure id=\"attachment_107520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca1.jpg\" alt=\"Plain egg noodles from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plain egg noodles from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission’s \u003cstrong>Lucca Ravioli Company\u003c/strong> is a combination deli and specialty grocery store, packed with fancy Italian sodas and Italian foodstuffs made in-house, from pizza dough to meatballs. (They also have an impressive selection of \u003ca href=\"https://en.wikipedia.org/wiki/Amaro_%28liqueur%29\" target=\"_blank\">amaros\u003c/a> competing for space with dutch crunch rolls on the wooden shelves behind the counter). During lunchtime, everyone from young office workers to sunburned construction workers crowd each other in the tiny store, waiting patiently to be called up by the dapper collection of paper-hatted employees. Their plain pasta is good, and the cheese tortellini is appropriately old school: salty, rich and satisfying.\u003c/p>\n\u003cfigure id=\"attachment_107519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca2.jpg\" alt=\"Cheese tortellini from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese tortellini from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.luccaravioli.com/\" target=\"_blank\">\u003cstrong>Lucca Ravioli Company\u003c/strong>\u003c/a>\u003cbr>\n1100 Valencia St, San Francisco [\u003ca href=\"https://goo.gl/maps/bVHfGaCMkWC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-5581\u003cbr>\nHours: Mon-Sat 9am-6pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuccaRavioli/\" target=\"_blank\">Lucca Ravioli Company\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova1.jpg\" alt=\"Fresh egg noodles from Genova Delicatessen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg noodles from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Going to \u003cstrong>Genova Delicatessen\u003c/strong> is a singular Oakland experience, alternately hellish and life-affirming. Hellish because no matter how shrewdly you plan your visit, no matter how much use you make of that handy new Google feature that tells you the busiest times, there always seems to be at least 20 people in front of you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But while you’re waiting--which you must do, even if you’re just buying pasta and not getting one of their famous deli sandwiches--you’ll notice that Genova is a vestige of Temescal before it got hip, leading to a diverse crowd that’s becoming increasingly hard to find in the area. Everyone is united by the same goal: getting some of Genova’s homey, delicious Italian classics, served up by the efficient, tie-wearing staff who gossip with the regulars about mutual friends.\u003c/p>\n\u003cp>That’s why it was especially crushing to read the news that Genova--like so many other Bay Area institutions--\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/01/29/rent-dispute-threatens-closure-of-oaklands-genova-deli/\" target=\"_blank\">might close\u003c/a> because of rising rents. Nothing is final yet, and the owners have confirmed that no matter what happens, their line of pastas will continue to be stocked in their wholesale accounts (which include Berkeley Bowl and Andronico’s). They sell a satisfying egg pasta--pre-cut in their deli case, in a variety of sizes--and an array of ravioli in classic flavors. One of their best is the the spinach and ricotta ravioli, pillowy pockets of chard-flecked ricotta surrounded by olive-green spinach pasta.\u003c/p>\n\u003cfigure id=\"attachment_107517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova2.jpg\" alt=\"Spinach and ricotta ravioli from Genova Delicatessen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and ricotta ravioli from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.genovadelioakland.com/\" target=\"_blank\">\u003cstrong>Genova Delicatessen & Ravioli Factory\u003c/strong>\u003c/a>\u003cbr>\n5095 Telegraph Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/6kyv2qp1tHm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-7401\u003cbr>\nHours: Mon-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dominics-Original-Genova-Delicatessen-Ravioli-Factory-120013811344306/?fref=ts\" target=\"_blank\">Dominics Original Genova Delicatessen & Ravioli Factory\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany",
"title": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n",
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"excerpt": "This laid back café focuses on the food of co-owner Ryan Murff’s Eugene, Oregon childhood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Deli The Butcher's Son Opens in Berkeley",
"title": "Vegan Deli The Butcher's Son Opens in Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>After over a year of waiting, vegans of Berkeley can finally rejoice. The Butcher's Son is open. Sort of.\u003c/p>\n\u003cp>\"We're definitely not completely ready to open,\" said co-owner Peter Fikaris. But who needs things like menus or full deli cases? The hungry people in line so far don't seem to mind eating whatever Fikaris happens to be making.\u003c/p>\n\u003cp>The vegan deli, run by Fikaris and his sister, Christina Stobing, was originally supposed to open on Solano Avenue, but disagreements with the landlords put a nix on those plans. On Jan. 1, the duo got the keys to their current space, on University Avenue, in the same building as \u003ca href=\"http://bonitafishmarket.com/\" target=\"_blank\">Bonita Fish Market\u003c/a>, and set an opening date: Feb. 22. Then it was a \"mad rush,\" said Fikaris, to be ready in time.\u003c/p>\n\u003cfigure id=\"attachment_107124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson1.jpg\" alt=\"The Butcher's Son on University Avenue in Berkeley. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Butcher's Son on University Avenue in Berkeley. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There isn't a menu yet, literally. When you get to the counter at the front of the line, the cashier tells you what is currently available. That doesn't take long, though, since there were only three sandwiches being made at lunchtime yesterday. Those sandwiches were also constantly changing, as they ran out of items.\u003c/p>\n\u003cp>The plan, said Stobing, is to have the full menu rolled out in the next three weeks, after they see how the first few days go. There will be bagels in the morning from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, croissants from a local French pastry maker, and Monday morning there was even cheesecake from \u003ca href=\"http://allwellfed.com/\" target=\"_blank\">well.fed. Bakery\u003c/a>. Midday will see at least five (and possibly ten) sandwiches on the menu, with bread from \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama Baking\u003c/a> and everything else made in-house. Sandwiches will all be around $10.95 and will include a build-your-own option and a burger. There will also be cannolis—a few of which made their way to eager hands on Monday morning—and some salads. And, ultimately, the deli case, which was rather sparse on opening day, will be full of meats and cheeses that can also be ordered and shipped out of town. But not yet.\u003c/p>\n\u003cfigure id=\"attachment_107126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson3.jpg\" alt=\"The deli counter at The Butcher's Son.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at The Butcher's Son. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It should go without saying that the \"meat\" and \"cheese\" for sale in that deli counter aren't really meat or cheese. But what has kept fans anxiously waiting for the deli's opening is that the food is fairly unique tasting in the world of vegan food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fikaris said his techniques are \"definitely not something that's used by anyone else,\" and not something he can go into lots of detail about either. Along with traditional techniques, like braising the \"meats,\" he also employs secret tricks of the trade he's formulated over years in the industry. \"It's a process,\" he said. \"It can take up to four days of labor to make the feta.\"\u003c/p>\n\u003cp>Fikaris and Stobing grew up helping at their father \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, which served up food on Telegraph Avenue in the 1990s and early 2000s. Fikaris also owns \u003ca href=\"https://www.facebook.com/Pretty-Dog-Hot-Sauce-358400304180505/\" target=\"_blank\">Pretty Dog Hot Sauce\u003c/a> and has worked in a number of pop-ups and cafes through the years.\u003c/p>\n\u003cp>His experiences shows in the quality of the food.\u003c/p>\n\u003cp>I'm not vegan and, with a few exceptions, I've never been wildly impressed with friends' efforts to convince me of the tastiness of their vegan offerings. The Butcher's Son, though, holds its own.\u003c/p>\n\u003cp>I tried the wildly popular meatball and mozzarella sandwich ($10.95), which sold out shortly after I ate mine. The mozzarella is made of soaked cashews, cultured cashews, water, and refined coconut oil. The meatballs are made of mushrooms, vegetable protein, and wheat-gluten. It's all mixed together with marinara, grilled peppers and onions, and mushrooms for an effect that isn't quite a regular meatball sandwich, but which is tasty and hearty in its own right. The \"meat\" has a tendency to crumble, but the bread and \"cheese\" are exceptional.\u003c/p>\n\u003cfigure id=\"attachment_107127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson4.jpg\" alt=\"The pulled pork and potato salad.\" width=\"1920\" height=\"1047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-400x218.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-800x436.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-768x419.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1440x785.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1180x643.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-960x524.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pulled pork and potato salad. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In some ways, the sandwiches need new names that do them justice on their own terms. The pulled pork sandwich ($10.95) doesn't much taste like pulled pork, but it does taste tangy and sweet, both filling and not as heavy as the meatballs. The pulled pork is made from yuba skins and then soaked in barbecue sauce. Order potato salad or coleslaw with your sandwiches, and you'll be guaranteed to have leftovers.\u003c/p>\n\u003cp>For at least the next few weeks, things are still up in the air at the brick East Coast-style (with a very West Coast touch) deli. The shop is closed on Wednesdays, for now, and will be adjusting its menu and offerings based on responses from customers. If you head to the comfortable small shop you may not know what you're going to get, but you know it'll be good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Butcher's Son\u003cbr>\n\u003c/strong>1941 University Ave. [\u003ca href=\"https://goo.gl/AEJ5EG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 984-0818\u003cbr>\nHours: Mon-Tue, Thu-Fri, 7am-3pm; Sat, Sun, 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vegandelicatessen\" target=\"_blank\">The Butcher's Son\u003c/a>\u003cbr>\nPrice range: $$\u003c/p>\n\n",
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"excerpt": "After a long wait, vegan deli The Butcher's Son opens in Berkeley with tasty sandwiches, vegan cheeses, and bagels.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After over a year of waiting, vegans of Berkeley can finally rejoice. The Butcher's Son is open. Sort of.\u003c/p>\n\u003cp>\"We're definitely not completely ready to open,\" said co-owner Peter Fikaris. But who needs things like menus or full deli cases? The hungry people in line so far don't seem to mind eating whatever Fikaris happens to be making.\u003c/p>\n\u003cp>The vegan deli, run by Fikaris and his sister, Christina Stobing, was originally supposed to open on Solano Avenue, but disagreements with the landlords put a nix on those plans. On Jan. 1, the duo got the keys to their current space, on University Avenue, in the same building as \u003ca href=\"http://bonitafishmarket.com/\" target=\"_blank\">Bonita Fish Market\u003c/a>, and set an opening date: Feb. 22. Then it was a \"mad rush,\" said Fikaris, to be ready in time.\u003c/p>\n\u003cfigure id=\"attachment_107124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson1.jpg\" alt=\"The Butcher's Son on University Avenue in Berkeley. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Butcher's Son on University Avenue in Berkeley. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There isn't a menu yet, literally. When you get to the counter at the front of the line, the cashier tells you what is currently available. That doesn't take long, though, since there were only three sandwiches being made at lunchtime yesterday. Those sandwiches were also constantly changing, as they ran out of items.\u003c/p>\n\u003cp>The plan, said Stobing, is to have the full menu rolled out in the next three weeks, after they see how the first few days go. There will be bagels in the morning from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, croissants from a local French pastry maker, and Monday morning there was even cheesecake from \u003ca href=\"http://allwellfed.com/\" target=\"_blank\">well.fed. Bakery\u003c/a>. Midday will see at least five (and possibly ten) sandwiches on the menu, with bread from \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama Baking\u003c/a> and everything else made in-house. Sandwiches will all be around $10.95 and will include a build-your-own option and a burger. There will also be cannolis—a few of which made their way to eager hands on Monday morning—and some salads. And, ultimately, the deli case, which was rather sparse on opening day, will be full of meats and cheeses that can also be ordered and shipped out of town. But not yet.\u003c/p>\n\u003cfigure id=\"attachment_107126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson3.jpg\" alt=\"The deli counter at The Butcher's Son.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at The Butcher's Son. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It should go without saying that the \"meat\" and \"cheese\" for sale in that deli counter aren't really meat or cheese. But what has kept fans anxiously waiting for the deli's opening is that the food is fairly unique tasting in the world of vegan food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fikaris said his techniques are \"definitely not something that's used by anyone else,\" and not something he can go into lots of detail about either. Along with traditional techniques, like braising the \"meats,\" he also employs secret tricks of the trade he's formulated over years in the industry. \"It's a process,\" he said. \"It can take up to four days of labor to make the feta.\"\u003c/p>\n\u003cp>Fikaris and Stobing grew up helping at their father \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, which served up food on Telegraph Avenue in the 1990s and early 2000s. Fikaris also owns \u003ca href=\"https://www.facebook.com/Pretty-Dog-Hot-Sauce-358400304180505/\" target=\"_blank\">Pretty Dog Hot Sauce\u003c/a> and has worked in a number of pop-ups and cafes through the years.\u003c/p>\n\u003cp>His experiences shows in the quality of the food.\u003c/p>\n\u003cp>I'm not vegan and, with a few exceptions, I've never been wildly impressed with friends' efforts to convince me of the tastiness of their vegan offerings. The Butcher's Son, though, holds its own.\u003c/p>\n\u003cp>I tried the wildly popular meatball and mozzarella sandwich ($10.95), which sold out shortly after I ate mine. The mozzarella is made of soaked cashews, cultured cashews, water, and refined coconut oil. The meatballs are made of mushrooms, vegetable protein, and wheat-gluten. It's all mixed together with marinara, grilled peppers and onions, and mushrooms for an effect that isn't quite a regular meatball sandwich, but which is tasty and hearty in its own right. The \"meat\" has a tendency to crumble, but the bread and \"cheese\" are exceptional.\u003c/p>\n\u003cfigure id=\"attachment_107127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson4.jpg\" alt=\"The pulled pork and potato salad.\" width=\"1920\" height=\"1047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-400x218.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-800x436.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-768x419.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1440x785.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1180x643.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-960x524.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pulled pork and potato salad. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In some ways, the sandwiches need new names that do them justice on their own terms. The pulled pork sandwich ($10.95) doesn't much taste like pulled pork, but it does taste tangy and sweet, both filling and not as heavy as the meatballs. The pulled pork is made from yuba skins and then soaked in barbecue sauce. Order potato salad or coleslaw with your sandwiches, and you'll be guaranteed to have leftovers.\u003c/p>\n\u003cp>For at least the next few weeks, things are still up in the air at the brick East Coast-style (with a very West Coast touch) deli. The shop is closed on Wednesdays, for now, and will be adjusting its menu and offerings based on responses from customers. If you head to the comfortable small shop you may not know what you're going to get, but you know it'll be good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Butcher's Son\u003cbr>\n\u003c/strong>1941 University Ave. [\u003ca href=\"https://goo.gl/AEJ5EG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 984-0818\u003cbr>\nHours: Mon-Tue, Thu-Fri, 7am-3pm; Sat, Sun, 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vegandelicatessen\" target=\"_blank\">The Butcher's Son\u003c/a>\u003cbr>\nPrice range: $$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunset Magazine Opens Hip New Headquarters in Oakland",
"title": "Sunset Magazine Opens Hip New Headquarters in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How do you keep a 118-year-old magazine fresh? \u003c/p>\n\u003cp>By moving its headquarters to the Bay Area’s hippest city, of course. On Thursday evening, \u003ca href=\"http://www.sunset.com/magazine\" target=\"_blank\">Sunset\u003c/a> magazine threw itself a little welcome party, showing off its sleek new digs in Oakland’s Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_107044\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/8party-scene.jpg\" alt=\"Sunset welcome party at new headquarters\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sunset welcome party at new headquarters \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mayor Libby Schaaf stopped by. \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> chef Tanya Holland gave a quick lesson on how to make her famous fried chicken. \u003ca href=\"http://www.belcampo.com/\" target=\"_blank\">Belcampo\u003c/a> CEO Anya Fernald, with daughter Viola in tow, showed up with platters of her company’s charcuterie. (The company has its main office in Jack London Square.) Senior Travel Editor and spirits enthusiast Nino Padova ladled out White Fang cocktails, named for Jack London’s most famous canine and featuring gin and absinthe from Alameda’s \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George Spirits\u003c/a>. Through the wraparound windows of the second-floor loft, evening sunshine sparkled off the wind-rippled bay below, punctuated by the rumble of Amtrak trains rattling past on the nearby tracks.\u003c/p>\n\u003cfigure id=\"attachment_107041\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/5MayorS.jpg\" alt=\"Chef Tanya Holland, Oakland Mayor Libby Schaaf, Sunset Editor-in-Chief Irene Edwards\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland, Oakland Mayor Libby Schaaf, Sunset Editor-in-Chief Irene Edwards\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107047\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8398.jpg\" alt=\"Senior Travel Editor Nino Padova mixes "The White Fang," a signature cocktail he developed for the night's festivities \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Senior Travel Editor Nino Padova mixes \"The White Fang,\" a signature cocktail he developed for the night's festivities \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was all very Oakland local, a warm urban welcome all the more surprising for a business so recently relocated from its longtime home in Menlo Park. Designed by architect Clifford May in 1951 for the Lane family, then owners of the magazine, Sunset’s South Bay campus was built to be the company’s laboratory for Western living. Spread over seven acres, the ranch-style structure sprawled like an indoor-outdoor home, surrounded by meticulously maintained gardens reflecting every climate in the West. There was an airy adobe-style lobby, outdoor kitchens and entertaining spaces, a chicken coop, a wood-paneled test kitchen stacked with multiple ranges, all with a warm mid-century modern feel.\u003c/p>\n\u003cp>Fast-forward some six decades, and under the twin pressures of corporate ownership (Sunset is now under the aegis of Time Warner) and skyrocketing South Bay real estate prices, \u003ca href=\"http://www.mercurynews.com/business/ci_27112382/sunset-magazine-site-menlo-park-sold-time-headuarters\" target=\"_blank\">the campus was sold\u003c/a> to realty investment firm Embarcadero Capital Partners in 2014. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while saying goodbye to the magazine’s well-loved home was hard at first, the move couldn’t have come at a better time—or to a better place. According to Irene Edwards, the magazine’s new editor in chief, moving to Oakland was exactly what the company needed.\u003c/p>\n\u003cfigure id=\"attachment_107036\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8454.jpg\" alt=\"Bookshelf at Sunset Headquarters\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Bookshelf at Sunset Headquarters \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is our challenge, to evolve, to stay relevant,” said Edwards, who worked as the magazine’s executive editor from 2004 to 2008 and returned to the Bay Area from Brooklyn to take her current position four months ago. “I can’t imagine a better city for the modern Sunset. This is its audience,” she said. \u003c/p>\n\u003cp>Suburbs like Menlo Park offered a fresh, even revolutionary approach to everyday living in their day; now, Edwards believes, that excitement and sense of re-invention is returning to urban areas. And despite its undeniable challenges, Oakland is a vivid example of a forward-looking city trying to get it right, balancing a burgeoning tech sector without losing its deep commitment to diversity and social justice. “This is the modern interpretation of a city. Being here now, you know you’re at a turning point,” she said. “There are so many people building businesses, taking risks. There’s support for grassroots innovation here like in no other place.” \u003c/p>\n\u003cp>Pulled from the bucolic isolation of those tree-lined seven acres, the magazine’s staff—many of whom already lived in the Oakland area—are excited to become part of the neighborhood. Already, there are numerous food-based business headquartered nearby, from Belcampo and \u003ca>\u003c/a>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle Coffee\u003c/a> to the \u003ca href=\"http://www.foodcraftinstitute.org\" target=\"_blank\">Food Craft Institute\u003c/a> training center and its annual \u003ca href=\"http://eatrealfest.com\" target=\"_blank\">Eat Real Festival\u003c/a>. And while there may be rose-geranium \u003cem>macarons\u003c/em> on display across the square at \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> and barrel-aged gin negronis at Daniel Patterson’s \u003ca href=\"http://havenoakland.com/\" target=\"_blank\">Haven\u003c/a> restaurant downstairs, that hasn’t stopped Edwards from becoming a regular at Ben’s Restaurant, the nearby hole-in-the-wall that the East Bay Express calls “\u003ca href=\"http://www.eastbayexpress.com/oakland/the-best-chinese-restaurant-in-oakland-that-youve-never-heard-of/Content?oid=3547274\" target=\"_blank\">the best Chinese restaurant in Oakland that you’ve never heard of\u003c/a>,” or chatting with the guys unloading broccoli and bok choy at the longtime wholesale \u003ca href=\"http://www.spur.org/blog/2015-07-14/oakland-produce-market-linking-farm-table-east-bay\" target=\"_blank\">Oakland Produce Market\u003c/a> nearby. “It’s the best of both worlds,” she said, a big city whose neighborhoods can have a small-town feel.\u003c/p>\n\u003cfigure id=\"attachment_107035\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8413.jpg\" alt=\"Sunset Food Editor Margo True, Chef Tanya Holland\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sunset Food Editor Margo True, Chef Tanya Holland \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Margo True, who came to Sunset from the Manhattan offices of Saveur, the big draw is Oakland's rich culinary vibe. “I’m so excited to be immersed in the Oakland food scene,” she exclaimed while introducing Tanya Holland, a chef who, she says, “has done so much to communicate the living heart of Oakland to the world” through her popular restaurant, her cookbook, and her frequent television appearances. Sloshing chicken drumsticks and wings in buttermilk, then rolling them in seasoned flour, Holland spoke of how her Louisiana-born mother made fried chicken three times a week, to the chagrin of her then quasi-vegetarian daughter. \u003c/p>\n\u003cp>At the time, Holland had no idea that kitchen work would become her career, and that her most popular business would be based on the superiority of her own crisp and succulent fried chicken. Some 400 people a day come through the doors of Brown Sugar Kitchen on a busy day, and often it seems that every single person has come for the fried chicken and waffles. \u003c/p>\n\u003cfigure id=\"attachment_107049\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8515.jpg\" alt=\"Chef Tanya Holland in the new Sunset Show Kitchen\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland in the new Sunset Show Kitchen\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My goal is to feed people,” Holland said as she dropped pieces of chicken into a sizzling pot of hot rice-bran oil. “That turns me on even more than cooking.” True had suggested other dishes for the event: gumbo, say, or jambalaya. But Holland stood firm. “Let’s give the people what they want: fried chicken,” she said, paired with golden biscuits and a surprisingly light and tangy black-pea salad, bright with fresh herbs, roasted red peppers, and olive oil. \u003c/p>\n\u003cfigure id=\"attachment_107042\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/6Chicken.jpg\" alt=\"Fried chicken courtesy of Oakland chef Tanya Holland\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken courtesy of Oakland chef Tanya Holland\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lined with cream-and-white Heath Ceramics tiles, the new test kitchens are airy, bright, and \u003ca href=\"https://www.instagram.com/sunsetmag/\" target=\"_blank\">Instagram-ready\u003c/a>, with comfortable cork floors, white composite counters, minimalist white cabinets and butcher-block-topped islands. (They’re also ADA-compliant.) \u003c/p>\n\u003cfigure id=\"attachment_107057\" class=\"wp-caption aligncenter\" style=\"max-width: 1791px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8514.jpg\" alt=\"Chef Tanya Holland cooking for opening party in Sunset test kitchen. Sunset Food Editor Margo True on right.\" width=\"1791\" height=\"1200\" class=\"size-full wp-image-107057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514.jpg 1791w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-1180x791.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-960x643.jpg 960w\" sizes=\"(max-width: 1791px) 100vw, 1791px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland cooking for opening party in Sunset test kitchen. Sunset Food Editor Margo True on right. \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest change for Sunset—known for its in-depth gardening advice and, of course, for the Western Garden Book, the bible for gardeners from Hawaii to Alaska—is the new separation between office and gardens. Test gardens are still at the heart of the magazine, and they will remain that way—only now, they’ll be at the \u003ca href=\"http://www.cornerstonesonoma.com/\" target=\"_blank\">Cornerstone\u003c/a>, a retail, garden, art and events space up in Sonoma. Phase one plans--and plantings--are underway, said senior garden editor Johanna Silver, praising the work of \u003ca href=\"http://www.homesteaddesigncollective.com/\" target=\"_blank\">Homestead Design Collective\u003c/a>, advocates for drought-tolerant sustainable landscaping who are designing Sunset’s new outdoor spaces. There will a cocktail-ingredients garden, a backyard orchard showcasing year-round bloom and fruit, underplantings of bee-feeding pollinator plants, raised beds for edibles, test beds for the Sunset plant line, an outdoor kitchen for celebrating the wine country good life. Alethea Harampolis of \u003ca href=\"http://studiochoo.com\" target=\"_blank\">Studio Choo\u003c/a> has been tapped to plan a cut-flower garden. And while the digging is still underway, Cornerstone has already repainted its iconic, oversized chair sculpture in a bright Sunset orange. \u003c/p>\n\u003cp>“People are falling back in love with cities,” said Mayor Schaaf, noting how pleased she was that a magazine synonymous with Western living was now headquartered in Oakland. “We could not be more honored that you have chosen us as your new home.” And then, knowing her audience, she got right to the point: “Have you seen Tanya’s cheddar biscuits? OMG!”\u003c/p>\n\u003cfigure id=\"attachment_107045\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/9morebiscuits.jpg\" alt=\"Biscuits by Tanya Holland\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Biscuits by Tanya Holland \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sunset will be debuting its new Test Gardens and Outdoor Kitchen at its 18th annual Celebration Weekend, May 14-15, at \u003ca href=\"http://www.cornerstonesonoma.com/\" target=\"_blank\">Cornerstone\u003c/a> in Sonoma. For more information, go to \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2016\" target=\"_blank\">Sunset Celebration Weekend\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Bay Area Bites gets a first look at Sunset magazine's cool new home in the Bay Area's hippest city. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How do you keep a 118-year-old magazine fresh? \u003c/p>\n\u003cp>By moving its headquarters to the Bay Area’s hippest city, of course. On Thursday evening, \u003ca href=\"http://www.sunset.com/magazine\" target=\"_blank\">Sunset\u003c/a> magazine threw itself a little welcome party, showing off its sleek new digs in Oakland’s Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_107044\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/8party-scene.jpg\" alt=\"Sunset welcome party at new headquarters\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sunset welcome party at new headquarters \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mayor Libby Schaaf stopped by. \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> chef Tanya Holland gave a quick lesson on how to make her famous fried chicken. \u003ca href=\"http://www.belcampo.com/\" target=\"_blank\">Belcampo\u003c/a> CEO Anya Fernald, with daughter Viola in tow, showed up with platters of her company’s charcuterie. (The company has its main office in Jack London Square.) Senior Travel Editor and spirits enthusiast Nino Padova ladled out White Fang cocktails, named for Jack London’s most famous canine and featuring gin and absinthe from Alameda’s \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George Spirits\u003c/a>. Through the wraparound windows of the second-floor loft, evening sunshine sparkled off the wind-rippled bay below, punctuated by the rumble of Amtrak trains rattling past on the nearby tracks.\u003c/p>\n\u003cfigure id=\"attachment_107041\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/5MayorS.jpg\" alt=\"Chef Tanya Holland, Oakland Mayor Libby Schaaf, Sunset Editor-in-Chief Irene Edwards\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland, Oakland Mayor Libby Schaaf, Sunset Editor-in-Chief Irene Edwards\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107047\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8398.jpg\" alt=\"Senior Travel Editor Nino Padova mixes "The White Fang," a signature cocktail he developed for the night's festivities \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Senior Travel Editor Nino Padova mixes \"The White Fang,\" a signature cocktail he developed for the night's festivities \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was all very Oakland local, a warm urban welcome all the more surprising for a business so recently relocated from its longtime home in Menlo Park. Designed by architect Clifford May in 1951 for the Lane family, then owners of the magazine, Sunset’s South Bay campus was built to be the company’s laboratory for Western living. Spread over seven acres, the ranch-style structure sprawled like an indoor-outdoor home, surrounded by meticulously maintained gardens reflecting every climate in the West. There was an airy adobe-style lobby, outdoor kitchens and entertaining spaces, a chicken coop, a wood-paneled test kitchen stacked with multiple ranges, all with a warm mid-century modern feel.\u003c/p>\n\u003cp>Fast-forward some six decades, and under the twin pressures of corporate ownership (Sunset is now under the aegis of Time Warner) and skyrocketing South Bay real estate prices, \u003ca href=\"http://www.mercurynews.com/business/ci_27112382/sunset-magazine-site-menlo-park-sold-time-headuarters\" target=\"_blank\">the campus was sold\u003c/a> to realty investment firm Embarcadero Capital Partners in 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while saying goodbye to the magazine’s well-loved home was hard at first, the move couldn’t have come at a better time—or to a better place. According to Irene Edwards, the magazine’s new editor in chief, moving to Oakland was exactly what the company needed.\u003c/p>\n\u003cfigure id=\"attachment_107036\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8454.jpg\" alt=\"Bookshelf at Sunset Headquarters\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Bookshelf at Sunset Headquarters \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is our challenge, to evolve, to stay relevant,” said Edwards, who worked as the magazine’s executive editor from 2004 to 2008 and returned to the Bay Area from Brooklyn to take her current position four months ago. “I can’t imagine a better city for the modern Sunset. This is its audience,” she said. \u003c/p>\n\u003cp>Suburbs like Menlo Park offered a fresh, even revolutionary approach to everyday living in their day; now, Edwards believes, that excitement and sense of re-invention is returning to urban areas. And despite its undeniable challenges, Oakland is a vivid example of a forward-looking city trying to get it right, balancing a burgeoning tech sector without losing its deep commitment to diversity and social justice. “This is the modern interpretation of a city. Being here now, you know you’re at a turning point,” she said. “There are so many people building businesses, taking risks. There’s support for grassroots innovation here like in no other place.” \u003c/p>\n\u003cp>Pulled from the bucolic isolation of those tree-lined seven acres, the magazine’s staff—many of whom already lived in the Oakland area—are excited to become part of the neighborhood. Already, there are numerous food-based business headquartered nearby, from Belcampo and \u003ca>\u003c/a>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle Coffee\u003c/a> to the \u003ca href=\"http://www.foodcraftinstitute.org\" target=\"_blank\">Food Craft Institute\u003c/a> training center and its annual \u003ca href=\"http://eatrealfest.com\" target=\"_blank\">Eat Real Festival\u003c/a>. And while there may be rose-geranium \u003cem>macarons\u003c/em> on display across the square at \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> and barrel-aged gin negronis at Daniel Patterson’s \u003ca href=\"http://havenoakland.com/\" target=\"_blank\">Haven\u003c/a> restaurant downstairs, that hasn’t stopped Edwards from becoming a regular at Ben’s Restaurant, the nearby hole-in-the-wall that the East Bay Express calls “\u003ca href=\"http://www.eastbayexpress.com/oakland/the-best-chinese-restaurant-in-oakland-that-youve-never-heard-of/Content?oid=3547274\" target=\"_blank\">the best Chinese restaurant in Oakland that you’ve never heard of\u003c/a>,” or chatting with the guys unloading broccoli and bok choy at the longtime wholesale \u003ca href=\"http://www.spur.org/blog/2015-07-14/oakland-produce-market-linking-farm-table-east-bay\" target=\"_blank\">Oakland Produce Market\u003c/a> nearby. “It’s the best of both worlds,” she said, a big city whose neighborhoods can have a small-town feel.\u003c/p>\n\u003cfigure id=\"attachment_107035\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8413.jpg\" alt=\"Sunset Food Editor Margo True, Chef Tanya Holland\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sunset Food Editor Margo True, Chef Tanya Holland \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Margo True, who came to Sunset from the Manhattan offices of Saveur, the big draw is Oakland's rich culinary vibe. “I’m so excited to be immersed in the Oakland food scene,” she exclaimed while introducing Tanya Holland, a chef who, she says, “has done so much to communicate the living heart of Oakland to the world” through her popular restaurant, her cookbook, and her frequent television appearances. Sloshing chicken drumsticks and wings in buttermilk, then rolling them in seasoned flour, Holland spoke of how her Louisiana-born mother made fried chicken three times a week, to the chagrin of her then quasi-vegetarian daughter. \u003c/p>\n\u003cp>At the time, Holland had no idea that kitchen work would become her career, and that her most popular business would be based on the superiority of her own crisp and succulent fried chicken. Some 400 people a day come through the doors of Brown Sugar Kitchen on a busy day, and often it seems that every single person has come for the fried chicken and waffles. \u003c/p>\n\u003cfigure id=\"attachment_107049\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8515.jpg\" alt=\"Chef Tanya Holland in the new Sunset Show Kitchen\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland in the new Sunset Show Kitchen\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My goal is to feed people,” Holland said as she dropped pieces of chicken into a sizzling pot of hot rice-bran oil. “That turns me on even more than cooking.” True had suggested other dishes for the event: gumbo, say, or jambalaya. But Holland stood firm. “Let’s give the people what they want: fried chicken,” she said, paired with golden biscuits and a surprisingly light and tangy black-pea salad, bright with fresh herbs, roasted red peppers, and olive oil. \u003c/p>\n\u003cfigure id=\"attachment_107042\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/6Chicken.jpg\" alt=\"Fried chicken courtesy of Oakland chef Tanya Holland\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken courtesy of Oakland chef Tanya Holland\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lined with cream-and-white Heath Ceramics tiles, the new test kitchens are airy, bright, and \u003ca href=\"https://www.instagram.com/sunsetmag/\" target=\"_blank\">Instagram-ready\u003c/a>, with comfortable cork floors, white composite counters, minimalist white cabinets and butcher-block-topped islands. (They’re also ADA-compliant.) \u003c/p>\n\u003cfigure id=\"attachment_107057\" class=\"wp-caption aligncenter\" style=\"max-width: 1791px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8514.jpg\" alt=\"Chef Tanya Holland cooking for opening party in Sunset test kitchen. Sunset Food Editor Margo True on right.\" width=\"1791\" height=\"1200\" class=\"size-full wp-image-107057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514.jpg 1791w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-1180x791.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-960x643.jpg 960w\" sizes=\"(max-width: 1791px) 100vw, 1791px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland cooking for opening party in Sunset test kitchen. Sunset Food Editor Margo True on right. \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest change for Sunset—known for its in-depth gardening advice and, of course, for the Western Garden Book, the bible for gardeners from Hawaii to Alaska—is the new separation between office and gardens. Test gardens are still at the heart of the magazine, and they will remain that way—only now, they’ll be at the \u003ca href=\"http://www.cornerstonesonoma.com/\" target=\"_blank\">Cornerstone\u003c/a>, a retail, garden, art and events space up in Sonoma. Phase one plans--and plantings--are underway, said senior garden editor Johanna Silver, praising the work of \u003ca href=\"http://www.homesteaddesigncollective.com/\" target=\"_blank\">Homestead Design Collective\u003c/a>, advocates for drought-tolerant sustainable landscaping who are designing Sunset’s new outdoor spaces. There will a cocktail-ingredients garden, a backyard orchard showcasing year-round bloom and fruit, underplantings of bee-feeding pollinator plants, raised beds for edibles, test beds for the Sunset plant line, an outdoor kitchen for celebrating the wine country good life. Alethea Harampolis of \u003ca href=\"http://studiochoo.com\" target=\"_blank\">Studio Choo\u003c/a> has been tapped to plan a cut-flower garden. And while the digging is still underway, Cornerstone has already repainted its iconic, oversized chair sculpture in a bright Sunset orange. \u003c/p>\n\u003cp>“People are falling back in love with cities,” said Mayor Schaaf, noting how pleased she was that a magazine synonymous with Western living was now headquartered in Oakland. “We could not be more honored that you have chosen us as your new home.” And then, knowing her audience, she got right to the point: “Have you seen Tanya’s cheddar biscuits? OMG!”\u003c/p>\n\u003cfigure id=\"attachment_107045\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/9morebiscuits.jpg\" alt=\"Biscuits by Tanya Holland\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Biscuits by Tanya Holland \u003ccite>(Spencer Toy)\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>Sunset will be debuting its new Test Gardens and Outdoor Kitchen at its 18th annual Celebration Weekend, May 14-15, at \u003ca href=\"http://www.cornerstonesonoma.com/\" target=\"_blank\">Cornerstone\u003c/a> in Sonoma. For more information, go to \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2016\" target=\"_blank\">Sunset Celebration Weekend\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where To Get the Best Fresh Noodles In Oakland",
"title": "Where To Get the Best Fresh Noodles In Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
"title": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "BAB reviews six decadent breakfast hashes with everything from pork belly to tempeh. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\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.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\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.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Babette: Artful Food at the New BAMPFA in Downtown Berkeley",
"title": "Babette: Artful Food at the New BAMPFA in Downtown Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The lush film \u003ca href=\"http://www.imdb.com/title/tt0092603/\" target=\"_blank\">Babette’s Feast\u003c/a> (1987) is about, among other things, the centrality of food in our lives. \u003ca href=\"http://babettecafe.com/\" target=\"_blank\">Babette\u003c/a>, the Berkeley café named after the Danish masterpiece, embodies the same values. When the new \u003ca href=\"http://www.bampfa.berkeley.edu/\" target=\"_blank\">BAMPFA\u003c/a> (Berkeley Art Museum and Pacific Film Archive) opened in downtown Berkeley last week, the café that has served both museum-goers and local residents for many years accompanied it into the exquisite Diller Scofidio + Renfro-designed space. Incorporated into the existing brutalist architecture is a clean, thoroughly contemporary, and aesthetically spare beauty.\u003c/p>\n\u003cfigure id=\"attachment_106771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/diners-architecture1.jpg\" alt=\"Long view of Babette, in the new BAMPFA.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long view of Babette, in the new BAMPFA. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/museum-steps.jpg\" alt=\"The museum’s dramatic entryway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The museum’s dramatic entryway. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much has been written about the new museum, and Babette deserves equal attention. Owned and run by husband-and-wife-team Joan Ellis and Patrick Hooker, the space is inviting and meditative. On the second floor, long and narrow, with generously spaced tables, the café is a respite from the buzz of all the heady art below, and the food is a wonderful combination of elegant and homey.\u003c/p>\n\u003cfigure id=\"attachment_106774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the signature dishes from the former location made its way onto the new menu: a trio of salads that changes monthly. You can order them separately or as a combo. The current trio is a roasted carrot, harissa and olive salad with chickpeas and cilantro, with a nice kick of heat; winter tabouleh of barley, feta cheese, cashews and parsley; and roasted beets with apples, walnuts, chicories, with pomegranate vinaigrette. All are flavor-saturated and speak to all the senses.\u003c/p>\n\u003cfigure id=\"attachment_106780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/salads.jpg\" alt=\"A trio of salads.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of salads. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Main courses are small and satisfying. We ordered the tamarind-glazed lamb riblets, which Ellis recounts she and Hooker invented on a recent drive up to Wine Country. The beautifully fatty ribs, finger food, are plated with broccolini with sriracha vinaigrette, a nice counterpoint to the sweet tanginess of the tamarind, pickled Asian pear and mashed sweet potatoes. A study in contrasts, the tender olive oil-braised pork shoulder is served atop mashed white beans with pleasingly bitter, earthy grilled radicchio, all doused with gremolata.\u003c/p>\n\u003cfigure id=\"attachment_106779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ribs.jpg\" alt=\"Tamarind-glazed lamb riblets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind-glazed lamb riblets. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pork.jpg\" alt=\"Olive oil-braised pork shoulder with grilled radicchio.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil-braised pork shoulder with grilled radicchio. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no wine list yet, but it’s in the works. Sit up near the counter where the action happens or down by the windows looking down, at various angles, onto gallery spaces. By all accounts, the launch of the new Babette has been a community affair. A former employee designed playful t-shirts of animal characters feasting around a dining table. And a friend designed a logo for mugs and other Babette-ware.\u003c/p>\n\u003cfigure id=\"attachment_106775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners1.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/front-counter.jpg\" alt=\"The table in the foreground is a remnant of the old Babette space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The table in the foreground is a remnant of the old Babette space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The previous incarnation of the café served only breakfast and lunch; these continue at the new space, but dinner is a new and welcome offering. This is some of the loveliest food you can get in a casual, affordable setting anywhere in the East Bay. \u003c/p>\n\u003cfigure id=\"attachment_106778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/restaurant-signage.jpg\" alt=\"Entrance to the new café.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new café. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://babettecafe.com/\" target=\"_blank\">\u003cstrong>Babette\u003c/strong>\u003c/a>\u003cbr>\n2155 Center St. [\u003ca href=\"https://goo.gl/4H6KbK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94720\u003cbr>\nPh: (510) 684-3036\u003cbr>\nHours: Wed-Sun, 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Babette/304297009593401\" target=\"_blank\">Babette Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Dinner entrees $16)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The lush film \u003ca href=\"http://www.imdb.com/title/tt0092603/\" target=\"_blank\">Babette’s Feast\u003c/a> (1987) is about, among other things, the centrality of food in our lives. \u003ca href=\"http://babettecafe.com/\" target=\"_blank\">Babette\u003c/a>, the Berkeley café named after the Danish masterpiece, embodies the same values. When the new \u003ca href=\"http://www.bampfa.berkeley.edu/\" target=\"_blank\">BAMPFA\u003c/a> (Berkeley Art Museum and Pacific Film Archive) opened in downtown Berkeley last week, the café that has served both museum-goers and local residents for many years accompanied it into the exquisite Diller Scofidio + Renfro-designed space. Incorporated into the existing brutalist architecture is a clean, thoroughly contemporary, and aesthetically spare beauty.\u003c/p>\n\u003cfigure id=\"attachment_106771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/diners-architecture1.jpg\" alt=\"Long view of Babette, in the new BAMPFA.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long view of Babette, in the new BAMPFA. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/museum-steps.jpg\" alt=\"The museum’s dramatic entryway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The museum’s dramatic entryway. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much has been written about the new museum, and Babette deserves equal attention. Owned and run by husband-and-wife-team Joan Ellis and Patrick Hooker, the space is inviting and meditative. On the second floor, long and narrow, with generously spaced tables, the café is a respite from the buzz of all the heady art below, and the food is a wonderful combination of elegant and homey.\u003c/p>\n\u003cfigure id=\"attachment_106774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the signature dishes from the former location made its way onto the new menu: a trio of salads that changes monthly. You can order them separately or as a combo. The current trio is a roasted carrot, harissa and olive salad with chickpeas and cilantro, with a nice kick of heat; winter tabouleh of barley, feta cheese, cashews and parsley; and roasted beets with apples, walnuts, chicories, with pomegranate vinaigrette. All are flavor-saturated and speak to all the senses.\u003c/p>\n\u003cfigure id=\"attachment_106780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/salads.jpg\" alt=\"A trio of salads.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of salads. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Main courses are small and satisfying. We ordered the tamarind-glazed lamb riblets, which Ellis recounts she and Hooker invented on a recent drive up to Wine Country. The beautifully fatty ribs, finger food, are plated with broccolini with sriracha vinaigrette, a nice counterpoint to the sweet tanginess of the tamarind, pickled Asian pear and mashed sweet potatoes. A study in contrasts, the tender olive oil-braised pork shoulder is served atop mashed white beans with pleasingly bitter, earthy grilled radicchio, all doused with gremolata.\u003c/p>\n\u003cfigure id=\"attachment_106779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ribs.jpg\" alt=\"Tamarind-glazed lamb riblets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind-glazed lamb riblets. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pork.jpg\" alt=\"Olive oil-braised pork shoulder with grilled radicchio.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil-braised pork shoulder with grilled radicchio. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no wine list yet, but it’s in the works. Sit up near the counter where the action happens or down by the windows looking down, at various angles, onto gallery spaces. By all accounts, the launch of the new Babette has been a community affair. A former employee designed playful t-shirts of animal characters feasting around a dining table. And a friend designed a logo for mugs and other Babette-ware.\u003c/p>\n\u003cfigure id=\"attachment_106775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners1.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/front-counter.jpg\" alt=\"The table in the foreground is a remnant of the old Babette space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The table in the foreground is a remnant of the old Babette space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The previous incarnation of the café served only breakfast and lunch; these continue at the new space, but dinner is a new and welcome offering. This is some of the loveliest food you can get in a casual, affordable setting anywhere in the East Bay. \u003c/p>\n\u003cfigure id=\"attachment_106778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/restaurant-signage.jpg\" alt=\"Entrance to the new café.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new café. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://babettecafe.com/\" target=\"_blank\">\u003cstrong>Babette\u003c/strong>\u003c/a>\u003cbr>\n2155 Center St. [\u003ca href=\"https://goo.gl/4H6KbK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94720\u003cbr>\nPh: (510) 684-3036\u003cbr>\nHours: Wed-Sun, 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Babette/304297009593401\" target=\"_blank\">Babette Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Dinner entrees $16)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n",
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"excerpt": "Want to welcome the passionate, creative and crafty Fire Monkey of the Lunar New Year into your home? Here's a list of easy steps to take and a one-stop shop in Oakland with almost everything you'll need.",
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"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey | KQED",
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"headline": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\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.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shiba Ramen: Emeryville’s First Destination Restaurant",
"title": "Shiba Ramen: Emeryville’s First Destination Restaurant",
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"content": "\u003cp>While ramen rages on throughout the Bay Area, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, a little stand in Emeryville, is giving \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> and other noodle houses a run for their money. They are accomplishing this by serving up impeccable bowls of steaming, fragrant broth with chewy \u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">Sun noodles\u003c/a>, carefully cooked meats and vegetables, and secret sauces that might make you jealous you don’t work there. And the plating is both fast and precise, a kind of architectural template for the perfect bowl of ramen.\u003c/p>\n\u003cp>When we walked in the first time, pleased that the line was only 10 or so people long, I said to my wife, “It kind of feels like we’re in Tokyo, or some other actual city, not Emeryville” and she replied, “Yes, in a mall with housing.” And that’s exactly it. It’s hard to imagine planning to come here for dinner unless you happen to be on your way to a movie or have an appointment at the Apple store. Until you taste the ramen. Then, you start planning your next visit right away.\u003c/p>\n\u003cfigure id=\"attachment_106485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/storefront1920.jpg\" alt=\"The Shiba Ramen kiosk at Emeryville Public Market\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Shiba Ramen kiosk at Emeryville Public Market \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.shibaramen.com/menu/\" target=\"_blank\">menu\u003c/a> changes daily, rotating through a brief staple of signature dishes. We tried three bowls, each named after the broth that is their base: spicy, buttercorn and soy milk. There are also four different types of Sun noodles at the kitchen’s disposal: straight, wavy, dry and super-thin. \u003c/p>\n\u003cp>The menu displayed above the counter is a bit confusing, as ingredients for each type aren’t listed, and it appears that you need to create your own. Luckily, that isn’t the case, and the printed menus floating about give you the lowdown. \u003c/p>\n\u003cfigure id=\"attachment_106484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/spicy1920.jpg\" alt=\"Spicy ramen with ground pork\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy ramen with ground pork \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy ramen comes with wavy noodles in a traditional tonkotsu bone broth made with pork and chicken and kicked up with sesame and shredded togarishi peppers that look like little slivers of saffron. Spicy pork, coarsely ground, is added in one quadrant of the bowl, bok choy in another, and the whole thing is sprinkled with green onions and bean sprouts. Floating on the side is a soft-boiled egg that’s been marinated in a secret tare, or sauce, that tastes like miso and soy, but that’s just a guess.\u003c/p>\n\u003cfigure id=\"attachment_106482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/buttercorn1920.jpg\" alt=\"Clear ramen with butter and corn\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clear ramen with butter and corn \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The buttercorn is made with a light, clear, deeply flavorful pork and chicken broth and straight noodles, topped with pork (or chicken) chashu (marinated and braised meat), bean sprouts, micro-greens, the aforementioned egg, and menma (braised bamboo shoots). This is the same recipe for what is called “clear” ramen up to this point; for buttercorn, you guessed it, butter and corn are added. The butter adds a creamy richness to the meaty broth, and the corn sweetens the whole dish.\u003c/p>\n\u003cfigure id=\"attachment_106483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soymilk1920.jpg\" alt=\"Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was skeptical of the soy milk ramen, which is a vegan dish if you hold the egg, as I thought it might be too light without the pork that permeates the regular broth. I was happily wrong. The soy broth is deepened with earthy vegetables, and the roasted kabocha squash placed on top adds a smoky nuttiness. This version is also served with straight noodles, bean sprouts, that wonderful, marinated soft-boiled egg, bamboo shoots, corn, and green onions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are Japanese beers on tap, as well as a selection of local brews, and two lovely sakes on the drier side. All alcohol comes with weird mall rules: Beverages have to be opened for you at the counter, and you’re admonished not to leave the area with them in hand. \u003c/p>\n\u003cp>Shiba Ramen is so good, you don’t even need to invent a reason to go to Emeryville. Just show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">\u003cstrong>Shiba Ramen\u003c/strong>\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk # 10 [\u003ca href=\"https://goo.gl/V0esK3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: none\u003cbr>\nHours: Daily, 11am-3pm and 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shiba-Ramen-755139937889148/\" target=\"_blank\">Shiba Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\">@shiba_ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\">shibaramen\u003c/a>\u003cbr>\nPrice Range: $ (Ramen $9.50-$12)\u003c/p>\n\n",
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"excerpt": "The East Bay’s best ramen is hidden away in a food court in the Emeryville Public Market.",
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"title": "Shiba Ramen: Emeryville’s First Destination Restaurant | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While ramen rages on throughout the Bay Area, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, a little stand in Emeryville, is giving \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> and other noodle houses a run for their money. They are accomplishing this by serving up impeccable bowls of steaming, fragrant broth with chewy \u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">Sun noodles\u003c/a>, carefully cooked meats and vegetables, and secret sauces that might make you jealous you don’t work there. And the plating is both fast and precise, a kind of architectural template for the perfect bowl of ramen.\u003c/p>\n\u003cp>When we walked in the first time, pleased that the line was only 10 or so people long, I said to my wife, “It kind of feels like we’re in Tokyo, or some other actual city, not Emeryville” and she replied, “Yes, in a mall with housing.” And that’s exactly it. It’s hard to imagine planning to come here for dinner unless you happen to be on your way to a movie or have an appointment at the Apple store. Until you taste the ramen. Then, you start planning your next visit right away.\u003c/p>\n\u003cfigure id=\"attachment_106485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/storefront1920.jpg\" alt=\"The Shiba Ramen kiosk at Emeryville Public Market\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Shiba Ramen kiosk at Emeryville Public Market \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.shibaramen.com/menu/\" target=\"_blank\">menu\u003c/a> changes daily, rotating through a brief staple of signature dishes. We tried three bowls, each named after the broth that is their base: spicy, buttercorn and soy milk. There are also four different types of Sun noodles at the kitchen’s disposal: straight, wavy, dry and super-thin. \u003c/p>\n\u003cp>The menu displayed above the counter is a bit confusing, as ingredients for each type aren’t listed, and it appears that you need to create your own. Luckily, that isn’t the case, and the printed menus floating about give you the lowdown. \u003c/p>\n\u003cfigure id=\"attachment_106484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/spicy1920.jpg\" alt=\"Spicy ramen with ground pork\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy ramen with ground pork \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy ramen comes with wavy noodles in a traditional tonkotsu bone broth made with pork and chicken and kicked up with sesame and shredded togarishi peppers that look like little slivers of saffron. Spicy pork, coarsely ground, is added in one quadrant of the bowl, bok choy in another, and the whole thing is sprinkled with green onions and bean sprouts. Floating on the side is a soft-boiled egg that’s been marinated in a secret tare, or sauce, that tastes like miso and soy, but that’s just a guess.\u003c/p>\n\u003cfigure id=\"attachment_106482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/buttercorn1920.jpg\" alt=\"Clear ramen with butter and corn\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clear ramen with butter and corn \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The buttercorn is made with a light, clear, deeply flavorful pork and chicken broth and straight noodles, topped with pork (or chicken) chashu (marinated and braised meat), bean sprouts, micro-greens, the aforementioned egg, and menma (braised bamboo shoots). This is the same recipe for what is called “clear” ramen up to this point; for buttercorn, you guessed it, butter and corn are added. The butter adds a creamy richness to the meaty broth, and the corn sweetens the whole dish.\u003c/p>\n\u003cfigure id=\"attachment_106483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soymilk1920.jpg\" alt=\"Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was skeptical of the soy milk ramen, which is a vegan dish if you hold the egg, as I thought it might be too light without the pork that permeates the regular broth. I was happily wrong. The soy broth is deepened with earthy vegetables, and the roasted kabocha squash placed on top adds a smoky nuttiness. This version is also served with straight noodles, bean sprouts, that wonderful, marinated soft-boiled egg, bamboo shoots, corn, and green onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are Japanese beers on tap, as well as a selection of local brews, and two lovely sakes on the drier side. All alcohol comes with weird mall rules: Beverages have to be opened for you at the counter, and you’re admonished not to leave the area with them in hand. \u003c/p>\n\u003cp>Shiba Ramen is so good, you don’t even need to invent a reason to go to Emeryville. Just show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">\u003cstrong>Shiba Ramen\u003c/strong>\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk # 10 [\u003ca href=\"https://goo.gl/V0esK3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: none\u003cbr>\nHours: Daily, 11am-3pm and 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shiba-Ramen-755139937889148/\" target=\"_blank\">Shiba Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\">@shiba_ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\">shibaramen\u003c/a>\u003cbr>\nPrice Range: $ (Ramen $9.50-$12)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"title": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n",
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"excerpt": "Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.",
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"description": "Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.",
"title": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\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/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\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.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"info": "\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.",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"perspectives": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}