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"disqusTitle": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
"title": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
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"content": "\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n",
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"excerpt": "When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\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://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\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.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n",
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"excerpt": "Get your new year off to a healthy start with a smoothie or juice from this guide to East Bay spots. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\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/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Mouthwatering Melts in the East Bay",
"title": "5 Bites: Mouthwatering Melts in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\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\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n",
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"excerpt": "Here's five delicious suggestions that will warm both your soul and your belly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\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\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \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://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shiba Ramen Modeled on Japanese Ramen Shops Opening Soon in Emeryville",
"title": "Shiba Ramen Modeled on Japanese Ramen Shops Opening Soon in Emeryville",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Jake Freed and Hiroko Nakamura moved to Oakland four years ago, they were shocked at the lack of good ramen in the East Bay. The couple had been living in San Mateo, where ramen is relatively abundant. “It’s a whole different world over here,” said Freed.\u003c/p>\n\u003cp>Instead of taking to Yelp or lamenting the lack of tonokotsu in silence, Freed and Nakamura decided to tackle the problem head-on. About 18 months ago, they started plotting their own ramen shop.\u003c/p>\n\u003cp>Any day now, that restaurant, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, will open in Emeryville’s renovated \u003ca href=\"http://publicmarketemeryville.com/\" target=\"_blank\">Public Market\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_104569\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Shiba-Ramen-before-opening-288x360.jpg\" alt=\"The new restaurant in the final stages of construction. \" width=\"288\" height=\"360\" class=\"size-full wp-image-104569\">\u003cfigcaption class=\"wp-caption-text\">The new restaurant in the final stages of construction. \u003ccite>(Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It will not, Freed and Nakamura insist, be a clone of Oakland’s trendy Ramen Shop. “Ramen Shop is not really a ramen shop,” said Freed. “It’s a fancy restaurant that happens to serve ramen.” Instead, Shiba Ramen will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.\u003c/p>\n\u003cp>“We’re taking the opposite approach to Ramen Shop,” said Nakamura. “Ramen doesn’t have to be expensive or made from specialty cuts of bone. We’re using things like chicken wing tips for broth.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Added Freed: “We’re trying to keep prices around $9 to $12, and we don’t want people to feel like they need to add a lot of toppings.”\u003c/p>\n\u003cp>Freed and Nakamura’s measured approach to pricing also reflects the bigger goal of Shiba Ramen — to be approachable. “We are adjusting ramen for American tastes and culture,” said Nakamura. “We don’t have to be completely authentic.”\u003c/p>\n\u003cp>“We’re trying to strike a balance between authenticity and accessibility,” said Freed. “We want to bring ramen to people who aren’t San Francisco foodies. We want people to come here who are eating ramen for the first time.”\u003c/p>\n\u003cp>It’s not necessarily an easy task. Both Freed and Nakamura are ex-chemists, not chefs. However, they’re channeling their scientific background into the restaurant planning process.\u003c/p>\n\u003cp>In order to develop the skills necessary to run the Shiba Ramen kitchen, Nakamura, who will be the restaurant’s chef, took an intensive, 10-day crash course at \u003ca href=\"http://www.syoku-doujyou.com/en-about/en-profile/\" target=\"_blank\">Syokuno Dojo\u003c/a>, a ramen school in Chiba, Japan earlier this year.\u003c/p>\n\u003cp>Over the summer, both Freed and Nakamura visited Japan for a whirlwind tasting of as many styles of ramen they could find.\u003c/p>\n\u003cfigure id=\"attachment_104568\" class=\"wp-caption aligncenter\" style=\"max-width: 1238px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg\" alt=\"Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \" width=\"1238\" height=\"915\" class=\"size-full wp-image-104568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg 1238w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-960x710.jpg 960w\" sizes=\"(max-width: 1238px) 100vw, 1238px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \u003ccite>(Public Market Emeryville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We thought that a great way to evaluate our own product would be to go to Tokyo and eat ramen day after day, trying styles and flavors and absorbing the atmosphere,” Freed wrote on his blog, \u003ca href=\"http://www.ramenchemistry.com\" target=\"_blank\">Ramen Chemistry\u003c/a>. “Daily ramen intake would help sharpen our ramen sensitivities, in a way that would be hard to achieve in the U.S. … This kind of experience would give us a better lens to look at what we’re doing with Shiba Ramen.”\u003c/p>\n\u003cp>The pair even took a salinometer on the trip to measure the salt level in each bowl of soup. “Ramen in Japan is much saltier than here,” said Freed.\u003c/p>\n\u003cp>They ate 13 different bowls of ramen over six days, mainly at restaurants that specialize in one particular style of ramen. Freed wrote: “We went to one restaurant that specializes in clam ramen, one that specializes in spicy ramens, with over-the-top use of high-flavor additives like bonito powder, and one that sells 1,500\u003cem> \u003c/em>bowls a day of Yokohama \u003cem>iekei\u003c/em>-style ramen (tonkotsu shoyu).”\u003c/p>\n\u003cfigure id=\"attachment_104566\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_4947-720x480.jpg\" alt=\"Shiba Ramen’s spicy ramen is a take on tan tan mein. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen’s spicy ramen is a take on tan tan mein. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Shiba Ramen, however, Freed and Nakamura will offer a variety of styles. “We will have something for everyone,” said Freed. “It will be a very streamlined, ramen-focused menu.” Some items — miso ramen and shio ramen — will be familiar to those who frequent ramen shops, while others, like tori paitan, a creamy chicken ramen similar to tonkotsu, may not. Shiba Ramen will also offer a spicy tan tan mein and a dry, broth-less ramen that is hard to find in the Bay. There will always be a vegetarian option and a chicken option, as well as traditional pork-based soups.\u003c/p>\n\u003cp>On the side will be fried chicken wings tossed with sesame seeds and black pepper, onigiri rice balls, gyoza dumplings, pickles, and one dessert — an ice cream sandwich made with Fenton’s ice cream and crisp mochi shells instead of cookies. (“It’s like a fastidiously Japanese ice-cream cone,” said Freed. “You bite down and smush the shells together and they protect the ice cream from dripping as it melts.”)\u003c/p>\n\u003cp>To drink, rotating local brews and imported bottles of Japanese craft beer, including a curiously named beer called “Wednesday Cat.”\u003c/p>\n\u003cp>All of the dishes will have a unique name, in English. Tan tan mein will be called “spicy,” the shio ramen will be called “clear,” the tori paitan will be “white bird,” and that ice cream dessert will get the somewhat cutesy name “Shiba ‘Scream.”\u003c/p>\n\u003cp>Each ramen will use noodles from Sun Noodle, called the “secret weapon of America’s best ramen shops,” on \u003ca href=\"http://www.eater.com/2014/7/22/6184305/inside-sun-noodle-the-secret-weapon-of-americas-best-ramen-shops\" target=\"_blank\">Eater\u003c/a>. Nakamura entertained the idea of making homemade noodles, but didn’t want to dedicate the space and time to noodle making. Further, she finds most homemade noodles too soft. And Sun Noodles are “really delicious,” she said. (For those who want to try a taste of Sun Noodle at home, its product line is available at Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_104567\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_5668-720x480.jpg\" alt=\"Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This carefully constructed menu is all Shiba Ramen’s desire to be accessible. “We want to give people a new language to talk about our ramen,” said Freed. Similarly, the restaurant’s design is borrowing elements from Japan, while retaining a distinctly modern look. “Too often ramen places go too Japanese with their name, and it can be hard to remember,” said Freed. They also, Freed said, often follow too-traditional of a model for their design, which doesn’t distinguish the restaurant. (You can read much, much more about the restaurant’s design on \u003ca href=\"http://www.ramenchemistry.com/blog?category=Design\" target=\"_blank\">Freed’s blog\u003c/a>.)\u003c/p>\n\u003cp>These concepts are especially important for Freed and Nakamura because they hope to replicate Shiba Ramen in other places that aren’t well-served by ramen restaurants. “We hope this Shiba Ramen will be the first of many,” said Freed. “We’re designing it to be very scalable.”\u003c/p>\n\u003cp>The other distinctive characteristic of Shiba Ramen will be its tipping model — it won’t exist. Shiba Ramen’s design and lack of table service makes this model easy to implement, but Freed and Nakamura said they wouldn’t have allowed tipping even in a full-service iteration of the restaurant: “It shouldn’t be the responsibility of the customer to determine how much money employees make. We’ll pay employees fairly with what we can afford to pay. We want to make it worth their while and want people to want to work here.”\u003c/p>\n\u003cp>This lack of tipping also makes the restaurant a bit more Japanese. Neither full- or quick-service restaurants in Japan take tips. “In Japan, it was so refreshing,” said Freed. “We didn’t have to think about [tipping] and the service was better.”\u003c/p>\n\u003cp>Shiba Ramen is currently in its final throes of health inspections, and Freed and Nakamura hope to hold a soft opening this week. Throughout December the restaurant will offer a limited dinner menu. It will hold a grand opening in January with the full menu.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.shibaramen.com\" target=\"_blank\">Shiba Ramen\u003c/a> will be at 5959 Shellmound St., Emeryville. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/ramenchemistry\" target=\"_blank\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/ramenchemistry\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/ramenchemistry/\" target=\"_blank\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Any day now, Shiba Ramen, will open in Emeryville’s renovated Public Market. The restaurant will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.",
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"description": "Any day now, Shiba Ramen, will open in Emeryville’s renovated Public Market. The restaurant will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Jake Freed and Hiroko Nakamura moved to Oakland four years ago, they were shocked at the lack of good ramen in the East Bay. The couple had been living in San Mateo, where ramen is relatively abundant. “It’s a whole different world over here,” said Freed.\u003c/p>\n\u003cp>Instead of taking to Yelp or lamenting the lack of tonokotsu in silence, Freed and Nakamura decided to tackle the problem head-on. About 18 months ago, they started plotting their own ramen shop.\u003c/p>\n\u003cp>Any day now, that restaurant, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, will open in Emeryville’s renovated \u003ca href=\"http://publicmarketemeryville.com/\" target=\"_blank\">Public Market\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_104569\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Shiba-Ramen-before-opening-288x360.jpg\" alt=\"The new restaurant in the final stages of construction. \" width=\"288\" height=\"360\" class=\"size-full wp-image-104569\">\u003cfigcaption class=\"wp-caption-text\">The new restaurant in the final stages of construction. \u003ccite>(Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It will not, Freed and Nakamura insist, be a clone of Oakland’s trendy Ramen Shop. “Ramen Shop is not really a ramen shop,” said Freed. “It’s a fancy restaurant that happens to serve ramen.” Instead, Shiba Ramen will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.\u003c/p>\n\u003cp>“We’re taking the opposite approach to Ramen Shop,” said Nakamura. “Ramen doesn’t have to be expensive or made from specialty cuts of bone. We’re using things like chicken wing tips for broth.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Added Freed: “We’re trying to keep prices around $9 to $12, and we don’t want people to feel like they need to add a lot of toppings.”\u003c/p>\n\u003cp>Freed and Nakamura’s measured approach to pricing also reflects the bigger goal of Shiba Ramen — to be approachable. “We are adjusting ramen for American tastes and culture,” said Nakamura. “We don’t have to be completely authentic.”\u003c/p>\n\u003cp>“We’re trying to strike a balance between authenticity and accessibility,” said Freed. “We want to bring ramen to people who aren’t San Francisco foodies. We want people to come here who are eating ramen for the first time.”\u003c/p>\n\u003cp>It’s not necessarily an easy task. Both Freed and Nakamura are ex-chemists, not chefs. However, they’re channeling their scientific background into the restaurant planning process.\u003c/p>\n\u003cp>In order to develop the skills necessary to run the Shiba Ramen kitchen, Nakamura, who will be the restaurant’s chef, took an intensive, 10-day crash course at \u003ca href=\"http://www.syoku-doujyou.com/en-about/en-profile/\" target=\"_blank\">Syokuno Dojo\u003c/a>, a ramen school in Chiba, Japan earlier this year.\u003c/p>\n\u003cp>Over the summer, both Freed and Nakamura visited Japan for a whirlwind tasting of as many styles of ramen they could find.\u003c/p>\n\u003cfigure id=\"attachment_104568\" class=\"wp-caption aligncenter\" style=\"max-width: 1238px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg\" alt=\"Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \" width=\"1238\" height=\"915\" class=\"size-full wp-image-104568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg 1238w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-960x710.jpg 960w\" sizes=\"(max-width: 1238px) 100vw, 1238px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \u003ccite>(Public Market Emeryville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We thought that a great way to evaluate our own product would be to go to Tokyo and eat ramen day after day, trying styles and flavors and absorbing the atmosphere,” Freed wrote on his blog, \u003ca href=\"http://www.ramenchemistry.com\" target=\"_blank\">Ramen Chemistry\u003c/a>. “Daily ramen intake would help sharpen our ramen sensitivities, in a way that would be hard to achieve in the U.S. … This kind of experience would give us a better lens to look at what we’re doing with Shiba Ramen.”\u003c/p>\n\u003cp>The pair even took a salinometer on the trip to measure the salt level in each bowl of soup. “Ramen in Japan is much saltier than here,” said Freed.\u003c/p>\n\u003cp>They ate 13 different bowls of ramen over six days, mainly at restaurants that specialize in one particular style of ramen. Freed wrote: “We went to one restaurant that specializes in clam ramen, one that specializes in spicy ramens, with over-the-top use of high-flavor additives like bonito powder, and one that sells 1,500\u003cem> \u003c/em>bowls a day of Yokohama \u003cem>iekei\u003c/em>-style ramen (tonkotsu shoyu).”\u003c/p>\n\u003cfigure id=\"attachment_104566\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_4947-720x480.jpg\" alt=\"Shiba Ramen’s spicy ramen is a take on tan tan mein. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen’s spicy ramen is a take on tan tan mein. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Shiba Ramen, however, Freed and Nakamura will offer a variety of styles. “We will have something for everyone,” said Freed. “It will be a very streamlined, ramen-focused menu.” Some items — miso ramen and shio ramen — will be familiar to those who frequent ramen shops, while others, like tori paitan, a creamy chicken ramen similar to tonkotsu, may not. Shiba Ramen will also offer a spicy tan tan mein and a dry, broth-less ramen that is hard to find in the Bay. There will always be a vegetarian option and a chicken option, as well as traditional pork-based soups.\u003c/p>\n\u003cp>On the side will be fried chicken wings tossed with sesame seeds and black pepper, onigiri rice balls, gyoza dumplings, pickles, and one dessert — an ice cream sandwich made with Fenton’s ice cream and crisp mochi shells instead of cookies. (“It’s like a fastidiously Japanese ice-cream cone,” said Freed. “You bite down and smush the shells together and they protect the ice cream from dripping as it melts.”)\u003c/p>\n\u003cp>To drink, rotating local brews and imported bottles of Japanese craft beer, including a curiously named beer called “Wednesday Cat.”\u003c/p>\n\u003cp>All of the dishes will have a unique name, in English. Tan tan mein will be called “spicy,” the shio ramen will be called “clear,” the tori paitan will be “white bird,” and that ice cream dessert will get the somewhat cutesy name “Shiba ‘Scream.”\u003c/p>\n\u003cp>Each ramen will use noodles from Sun Noodle, called the “secret weapon of America’s best ramen shops,” on \u003ca href=\"http://www.eater.com/2014/7/22/6184305/inside-sun-noodle-the-secret-weapon-of-americas-best-ramen-shops\" target=\"_blank\">Eater\u003c/a>. Nakamura entertained the idea of making homemade noodles, but didn’t want to dedicate the space and time to noodle making. Further, she finds most homemade noodles too soft. And Sun Noodles are “really delicious,” she said. (For those who want to try a taste of Sun Noodle at home, its product line is available at Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_104567\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_5668-720x480.jpg\" alt=\"Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This carefully constructed menu is all Shiba Ramen’s desire to be accessible. “We want to give people a new language to talk about our ramen,” said Freed. Similarly, the restaurant’s design is borrowing elements from Japan, while retaining a distinctly modern look. “Too often ramen places go too Japanese with their name, and it can be hard to remember,” said Freed. They also, Freed said, often follow too-traditional of a model for their design, which doesn’t distinguish the restaurant. (You can read much, much more about the restaurant’s design on \u003ca href=\"http://www.ramenchemistry.com/blog?category=Design\" target=\"_blank\">Freed’s blog\u003c/a>.)\u003c/p>\n\u003cp>These concepts are especially important for Freed and Nakamura because they hope to replicate Shiba Ramen in other places that aren’t well-served by ramen restaurants. “We hope this Shiba Ramen will be the first of many,” said Freed. “We’re designing it to be very scalable.”\u003c/p>\n\u003cp>The other distinctive characteristic of Shiba Ramen will be its tipping model — it won’t exist. Shiba Ramen’s design and lack of table service makes this model easy to implement, but Freed and Nakamura said they wouldn’t have allowed tipping even in a full-service iteration of the restaurant: “It shouldn’t be the responsibility of the customer to determine how much money employees make. We’ll pay employees fairly with what we can afford to pay. We want to make it worth their while and want people to want to work here.”\u003c/p>\n\u003cp>This lack of tipping also makes the restaurant a bit more Japanese. Neither full- or quick-service restaurants in Japan take tips. “In Japan, it was so refreshing,” said Freed. “We didn’t have to think about [tipping] and the service was better.”\u003c/p>\n\u003cp>Shiba Ramen is currently in its final throes of health inspections, and Freed and Nakamura hope to hold a soft opening this week. Throughout December the restaurant will offer a limited dinner menu. It will hold a grand opening in January with the full menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.shibaramen.com\" target=\"_blank\">Shiba Ramen\u003c/a> will be at 5959 Shellmound St., Emeryville. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/ramenchemistry\" target=\"_blank\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/ramenchemistry\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/ramenchemistry/\" target=\"_blank\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland",
"title": "5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\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 Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\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 $10 and under) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\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 Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\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 $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two New Healthy Grocery Stores Are Coming To The East Bay",
"title": "Two New Healthy Grocery Stores Are Coming To The East Bay",
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"content": "\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n",
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"excerpt": "Over the next two years, New Seasons Market will set up shop in Emeryville and Sprouts Farmers Market will open in Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Bay Area Guide to Holiday Volunteering and Donations",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
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"description": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
"title": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>The Ethiopian community in the Easy Bay is largely concentrated along Telegraph Avenue from uptown Oakland to south Berkeley. The most visible sign of this thriving sub-culture is its restaurants and cafés which are mostly located along the main drag. While all of these places are casual, they vary widely in terms of service and wait times for food. But they’re all friendly, with the staff (often the owners) eager to share their cuisine. Everything's scooped up with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Injera\" target=\"_blank\" rel=\"noopener\">injera\u003c/a>\u003c/em>, a spongy flatbread made from sourdough teff or some combination of wheat, barley, corn, and rice. And they’re welcoming to kids — after all, you eat with your hands! I tried the vegetarian and meat combos at each spot, as well as the honey wine, the traditional beverage pairing, whenever a brand was recommended by the server. (Be aware that many local Ethiopian restaurants have bars separate from their dining spaces, but all serve alcohol at the tables and in the bar.) And a final disclaimer: Though coffee is an Ethiopian tradition, I didn’t find any spots that stood out for great coffee preparation or service.\u003c/p>\n\u003cfigure id=\"attachment_102759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Abesha_meat.jpg\" alt=\"The meat combination plate at Abesha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat combination plate at Abesha. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best on this list for food, service, and all-around experience is the spare, sunlit space that is \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">Abesha\u003c/a>\u003c/strong>, in an otherwise nondescript block that is technically in Temescal. One of the big advantages to ordering combo platters here is that you get to choose your own items. My favorite among the veggie choices are the \u003cem>timatim fifit\u003c/em>, sort of like a bread salad, with tomatoes, onions and jalapeños mixed with \u003cem>injera\u003c/em> and the \u003cem>gomen\u003c/em>, chopped collard greens in \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Berbere\" target=\"_blank\" rel=\"noopener\">berbere\u003c/a>\u003c/em> sauce. All the meat dishes I sampled were tender and flavorful, especially the beef \u003cem>wot\u003c/em>, simmered in a mild red pepper sauce. Servers are gracious and happy to answer questions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">\u003cstrong>Abesha Ethiopian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n4929 Shattuck Ave. [\u003ca href=\"https://goo.gl/14uIf0\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-8383\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Abesha/157752227589346?fref=ts\">Abesha Ethiopian Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Addis-food.jpg\" alt=\"Addis' meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Addis' meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.addisethiopian.com\">Addis\u003c/a>\u003c/strong> is one of the more upscale spots on this list with white tablecloths and slightly more formal service than the others. The food is also more muted, with milder flavors across the board and \u003cem>injera\u003c/em> that is less sour than average. \u003cem>Alicha denich\u003c/em>, potatoes and carrots stewed in a turmeric-laden spice blend with onions and garlic, was among my favorite vegetarian dishes, second only to \u003cem>shiro wot\u003c/em>, split peas in a mild \u003cem>berbere\u003c/em> sauce and butter. The standout among meat dishes was the \u003cem>yedoro wot\u003c/em>, chicken legs stewed in a \u003cem>berbere\u003c/em> sauce and served traditionally with a boiled egg. Service is efficient and prompt, which is not necessarily the norm, and should be considered if you have time constraints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.addisethiopian.com/\">\u003cstrong>Addis Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6100 Telegraph Avenue [\u003ca href=\"https://goo.gl/5yzdjt\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 563-3456\u003cbr>\nHours: Daily 11:30am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102771\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Asmara_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat and vegetable combination plates served on one platter at Asmara. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the heart of Temescal’s hipster-ville, \u003cstrong>\u003ca href=\"http://asmararestaurant.com/About\">Asmara\u003c/a>\u003c/strong> is a welcome change of pace from the overpriced food of the neighborhood. Servers are super-friendly and will gladly chat with you about the menu. The \u003cem>injera\u003c/em> here is particularly sour, a style I like a lot, and I’d recommend this place on that basis alone. The menu also describes each dish in detail, including spice level, which is a useful feature. The winner on the vegetarian combo plate was \u003cem>kik alicha\u003c/em>, yellow split peas and onions (mild) and the best meat dish we tried was \u003cem>ye-beg alicha\u003c/em>, chunks of lamb stewed in a mild curry sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://asmararestaurant.com/\">Asmara Restaurant\u003c/a>\u003c/strong>\u003cbr>\n5020 Telegraph Avenue [\u003ca href=\"https://goo.gl/5FBO7C\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 547-5100\u003cbr>\nHours: Tue-Sun 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Asmara-Restaurant-258888564137683/\">Asmara Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Barcote_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barcote's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://barcote.com/\">Barcote\u003c/a>\u003c/strong>, located directly across the street from the more popular, but less inviting Café Colucci, is a personal favorite of mine because it operates in an almost timeless zone that is whimsical and sometimes even ad hoc. There are four dining spaces: a few tables on the street, two small dining rooms on either side of the kitchen and a wonderful patio out back that I never knew existed until recently. Service is exceedingly slow, but utterly delightful, and each dish is prepared thoughtfully and lovingly, not by rote. The spice profiles are vibrant, in primary colors, not muted in an attempt to satisfy more sensitive or “refined” palates. All the food was excellent, and in the home-style “comfort” category. Standouts include \u003cem>atakilt wat\u003c/em>, stewed cabbage with potatoes and \u003cem>doro tibs\u003c/em>, boneless chicken with garlic, onions and jalapeños.\u003c/p>\n\u003cp>\u003ca href=\"http://barcote.com/index.html\">\u003cstrong>Barcote Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6430 Telegraph Avenue [\u003ca href=\"https://goo.gl/EGywsu\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 923-6181\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102769\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Bole_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bole's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">Bole\u003c/a>\u003c/strong> is where I tried Enat, my favorite honey wine. It's a widely available brand but served properly here (cold and in a wine stem). There are two choices: dry and sweet. The sweet version is downright syrupy, what regular wine drinkers in the U.S. would consider a dessert wine. The “dry” wine has residual sugar, too, but goes well as a table wine with the food, especially the spicier dishes, which Bole excels at. Order the \u003cem>quanta firfir\u003c/em>, a staple in the Eritrean tradition: dried beef stewed in a spicy tomato sauce. \u003cem>Mitten shiro\u003c/em>, chickpeas stewed with onions and herbs, is a great veggie option. Servers are welcoming, but there’s only one cook in the kitchen. Their dishes -- while carefully prepared and presented -- can arrive slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">\u003cstrong>Bole Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2805 Telegraph Avenue [\u003ca href=\"https://goo.gl/beAiZB\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 645-1111\u003cbr>\nHours: Wed-Fri and Mon 11am-3pm and 5-10pm; Sat 12-10pm; Sun 12-9pm; Closed Tue\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Colucci_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Café Colucci's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003cstrong>\u003ca href=\"http://cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong> is arguably the most popular Ethiopian restaurant in the East Bay, and the food it serves is solid, the service is often slapdash, especially a peak times. Still, it’s worth a visit for the house-ground spice blends and careful cooking. Destination dishes include \u003cem>ayeb\u003c/em>, homemade buttermilk cheese; \u003cem>awaze\u003c/em>, beef with Ethiopian mustard in a mild \u003cem>berbere\u003c/em> sauce; and eggplant \u003cem>tibs\u003c/em> with onions and turmeric. This is also a great place to try a flax-seed smoothie, a nutty, fiber-laden drink that pairs well with all the food. Just be forewarned that you might have to get up to track your server down.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong>\u003cbr>\n6427 Telegraph Avenue [\u003ca href=\"https://goo.gl/t07YOH\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 601-7999\u003cbr>\nHours: Daily 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafecolucci.brundo/\">Café Colucci\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ethiopianspices\">@EthiopianSpices\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/RedSea_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Sea's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">Red Sea\u003c/a>\u003c/strong> is among the oldest spots on this list, and it remains a contender for its presentation of classic dishes. The best among them are \u003cem>bamiya\u003c/em>, stewed okra and potatoes, and \u003cem>gored\u003c/em>, cubed beef sautéed in spiced butter and lemon juice and cooked to medium. Servers are knowledgeable and accommodating and the kitchen turns out food fairly quickly. The \u003cem>injera\u003c/em> here is particularly light and spongy, really nice for soaking up the juicier sauces.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">\u003cstrong>Red Sea Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5200 Claremont Avenue [\u003ca href=\"https://goo.gl/KhRt2x\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 655-3757\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat-Sun Noon-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "From wat (stew) to tibs (sautéed meat and vegetables) and spices ranging from mild (mitmita) to spicy (berbere), these seven spots deliver on traditional Ethiopian flavors.\r\n",
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"description": "From wat (stew) to tibs (sautéed meat and vegetables) and spices ranging from mild (mitmita) to spicy (berbere), these seven spots deliver on traditional Ethiopian flavors.\r\n",
"title": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Ethiopian community in the Easy Bay is largely concentrated along Telegraph Avenue from uptown Oakland to south Berkeley. The most visible sign of this thriving sub-culture is its restaurants and cafés which are mostly located along the main drag. While all of these places are casual, they vary widely in terms of service and wait times for food. But they’re all friendly, with the staff (often the owners) eager to share their cuisine. Everything's scooped up with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Injera\" target=\"_blank\" rel=\"noopener\">injera\u003c/a>\u003c/em>, a spongy flatbread made from sourdough teff or some combination of wheat, barley, corn, and rice. And they’re welcoming to kids — after all, you eat with your hands! I tried the vegetarian and meat combos at each spot, as well as the honey wine, the traditional beverage pairing, whenever a brand was recommended by the server. (Be aware that many local Ethiopian restaurants have bars separate from their dining spaces, but all serve alcohol at the tables and in the bar.) And a final disclaimer: Though coffee is an Ethiopian tradition, I didn’t find any spots that stood out for great coffee preparation or service.\u003c/p>\n\u003cfigure id=\"attachment_102759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Abesha_meat.jpg\" alt=\"The meat combination plate at Abesha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat combination plate at Abesha. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best on this list for food, service, and all-around experience is the spare, sunlit space that is \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">Abesha\u003c/a>\u003c/strong>, in an otherwise nondescript block that is technically in Temescal. One of the big advantages to ordering combo platters here is that you get to choose your own items. My favorite among the veggie choices are the \u003cem>timatim fifit\u003c/em>, sort of like a bread salad, with tomatoes, onions and jalapeños mixed with \u003cem>injera\u003c/em> and the \u003cem>gomen\u003c/em>, chopped collard greens in \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Berbere\" target=\"_blank\" rel=\"noopener\">berbere\u003c/a>\u003c/em> sauce. All the meat dishes I sampled were tender and flavorful, especially the beef \u003cem>wot\u003c/em>, simmered in a mild red pepper sauce. Servers are gracious and happy to answer questions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">\u003cstrong>Abesha Ethiopian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n4929 Shattuck Ave. [\u003ca href=\"https://goo.gl/14uIf0\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-8383\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Abesha/157752227589346?fref=ts\">Abesha Ethiopian Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Addis-food.jpg\" alt=\"Addis' meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Addis' meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.addisethiopian.com\">Addis\u003c/a>\u003c/strong> is one of the more upscale spots on this list with white tablecloths and slightly more formal service than the others. The food is also more muted, with milder flavors across the board and \u003cem>injera\u003c/em> that is less sour than average. \u003cem>Alicha denich\u003c/em>, potatoes and carrots stewed in a turmeric-laden spice blend with onions and garlic, was among my favorite vegetarian dishes, second only to \u003cem>shiro wot\u003c/em>, split peas in a mild \u003cem>berbere\u003c/em> sauce and butter. The standout among meat dishes was the \u003cem>yedoro wot\u003c/em>, chicken legs stewed in a \u003cem>berbere\u003c/em> sauce and served traditionally with a boiled egg. Service is efficient and prompt, which is not necessarily the norm, and should be considered if you have time constraints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.addisethiopian.com/\">\u003cstrong>Addis Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6100 Telegraph Avenue [\u003ca href=\"https://goo.gl/5yzdjt\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 563-3456\u003cbr>\nHours: Daily 11:30am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102771\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Asmara_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat and vegetable combination plates served on one platter at Asmara. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the heart of Temescal’s hipster-ville, \u003cstrong>\u003ca href=\"http://asmararestaurant.com/About\">Asmara\u003c/a>\u003c/strong> is a welcome change of pace from the overpriced food of the neighborhood. Servers are super-friendly and will gladly chat with you about the menu. The \u003cem>injera\u003c/em> here is particularly sour, a style I like a lot, and I’d recommend this place on that basis alone. The menu also describes each dish in detail, including spice level, which is a useful feature. The winner on the vegetarian combo plate was \u003cem>kik alicha\u003c/em>, yellow split peas and onions (mild) and the best meat dish we tried was \u003cem>ye-beg alicha\u003c/em>, chunks of lamb stewed in a mild curry sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://asmararestaurant.com/\">Asmara Restaurant\u003c/a>\u003c/strong>\u003cbr>\n5020 Telegraph Avenue [\u003ca href=\"https://goo.gl/5FBO7C\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 547-5100\u003cbr>\nHours: Tue-Sun 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Asmara-Restaurant-258888564137683/\">Asmara Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Barcote_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barcote's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://barcote.com/\">Barcote\u003c/a>\u003c/strong>, located directly across the street from the more popular, but less inviting Café Colucci, is a personal favorite of mine because it operates in an almost timeless zone that is whimsical and sometimes even ad hoc. There are four dining spaces: a few tables on the street, two small dining rooms on either side of the kitchen and a wonderful patio out back that I never knew existed until recently. Service is exceedingly slow, but utterly delightful, and each dish is prepared thoughtfully and lovingly, not by rote. The spice profiles are vibrant, in primary colors, not muted in an attempt to satisfy more sensitive or “refined” palates. All the food was excellent, and in the home-style “comfort” category. Standouts include \u003cem>atakilt wat\u003c/em>, stewed cabbage with potatoes and \u003cem>doro tibs\u003c/em>, boneless chicken with garlic, onions and jalapeños.\u003c/p>\n\u003cp>\u003ca href=\"http://barcote.com/index.html\">\u003cstrong>Barcote Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6430 Telegraph Avenue [\u003ca href=\"https://goo.gl/EGywsu\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 923-6181\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102769\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Bole_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bole's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">Bole\u003c/a>\u003c/strong> is where I tried Enat, my favorite honey wine. It's a widely available brand but served properly here (cold and in a wine stem). There are two choices: dry and sweet. The sweet version is downright syrupy, what regular wine drinkers in the U.S. would consider a dessert wine. The “dry” wine has residual sugar, too, but goes well as a table wine with the food, especially the spicier dishes, which Bole excels at. Order the \u003cem>quanta firfir\u003c/em>, a staple in the Eritrean tradition: dried beef stewed in a spicy tomato sauce. \u003cem>Mitten shiro\u003c/em>, chickpeas stewed with onions and herbs, is a great veggie option. Servers are welcoming, but there’s only one cook in the kitchen. Their dishes -- while carefully prepared and presented -- can arrive slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">\u003cstrong>Bole Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2805 Telegraph Avenue [\u003ca href=\"https://goo.gl/beAiZB\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 645-1111\u003cbr>\nHours: Wed-Fri and Mon 11am-3pm and 5-10pm; Sat 12-10pm; Sun 12-9pm; Closed Tue\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Colucci_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Café Colucci's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003cstrong>\u003ca href=\"http://cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong> is arguably the most popular Ethiopian restaurant in the East Bay, and the food it serves is solid, the service is often slapdash, especially a peak times. Still, it’s worth a visit for the house-ground spice blends and careful cooking. Destination dishes include \u003cem>ayeb\u003c/em>, homemade buttermilk cheese; \u003cem>awaze\u003c/em>, beef with Ethiopian mustard in a mild \u003cem>berbere\u003c/em> sauce; and eggplant \u003cem>tibs\u003c/em> with onions and turmeric. This is also a great place to try a flax-seed smoothie, a nutty, fiber-laden drink that pairs well with all the food. Just be forewarned that you might have to get up to track your server down.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong>\u003cbr>\n6427 Telegraph Avenue [\u003ca href=\"https://goo.gl/t07YOH\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 601-7999\u003cbr>\nHours: Daily 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafecolucci.brundo/\">Café Colucci\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ethiopianspices\">@EthiopianSpices\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/RedSea_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Sea's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">Red Sea\u003c/a>\u003c/strong> is among the oldest spots on this list, and it remains a contender for its presentation of classic dishes. The best among them are \u003cem>bamiya\u003c/em>, stewed okra and potatoes, and \u003cem>gored\u003c/em>, cubed beef sautéed in spiced butter and lemon juice and cooked to medium. Servers are knowledgeable and accommodating and the kitchen turns out food fairly quickly. The \u003cem>injera\u003c/em> here is particularly light and spongy, really nice for soaking up the juicier sauces.\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.redsearestaurantbar.com/home.html\">\u003cstrong>Red Sea Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5200 Claremont Avenue [\u003ca href=\"https://goo.gl/KhRt2x\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 655-3757\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat-Sun Noon-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland",
"title": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: A-List Asian Rice Plates in Oakland",
"title": "5 Bites: A-List Asian Rice Plates in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n",
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"excerpt": "Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.",
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"title": "5 Bites: A-List Asian Rice Plates in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli",
"title": "Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 7 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/3MAY36GpfNU\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This new episode reviews an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, a steakhouse in Napa and a Jewish deli in San Francisco's Mission district.",
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"description": "This new episode reviews an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, a steakhouse in Napa and a Jewish deli in San Francisco's Mission district.",
"title": "Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli | KQED",
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"headline": "Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 7 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\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/3MAY36GpfNU'\n title='//www.youtube.com/embed/3MAY36GpfNU'\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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"disqusTitle": "First Look: Oakland's Grand Fare Market is Now Open",
"title": "First Look: Oakland's Grand Fare Market is Now Open",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/09/30/grand-fare-market-set-to-launch-in-oaklands-grand-lake/\" target=\"_blank\">Two years in the making\u003c/a>, notable restauranteur Doug Washington finally opened the doors to his next truly grand project: the 3500-sq.-ft. \u003cstrong>\u003ca href=\"http://www.grandfaremarket.com/\" target=\"_blank\">Grand Fare Market\u003c/a>\u003c/strong> located on Oakland's Grand Avenue. He was a whirlwind of activity on the morning of the market's debut as he wiped down tables, dusted off shelves and greeted customers strolling in at the beginning of lunch service at 11:00am.\u003c/p>\n\u003cp>[gallery type=\"rectangular\" ids=\"101853,101795,101797,101798\"]\u003c/p>\n\u003cp>Customers can choose two areas to dine outdoors: there's table service offered with marble-topped café tables and metal chairs cushioned with sheepskins; or patrons can order food to go and sit in the quieter communal area that's sequestered away with a collection of potted trees and succulents.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6142.jpg\" alt=\"The tranquil communal space within the 1200-square-foot garden.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The rest of the al fresco space is lush with plants due to Washington's wife, Freya Prowe, a 20-year veteran of the flower business. She's transformed the popup stand she launched last spring into the full-fledged \u003ca href=\"http://www.brotherandsistersflowers.com/\" target=\"_blank\">Brother & Sisters Flower Shop\u003c/a> that's located within a cozy nook on the premises.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6144.jpg\" alt=\"Brother and Sisters' is the cozy flower shop located within the market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6190.jpg\" alt=\"Brother and Sisters' is the cozy flower shop located within the market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6189.jpg\" alt=\"Bouquets for sale from Brother and Sisters Flower Shop.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The kitchen is led by Ben Coe, who was most recently head chef at James Syhabout's \u003ca href=\"http://www.berkeleyside.com/2015/01/16/bites-box-and-bells-closes-haven-takes-a-pause-more/\" target=\"_blank\">now-shuttered Box and Bells\u003c/a>. Cold sides are sold by the pound; otherwise, the prices match the all-day menu of salads, hot sides and sandwiches, which range from $8-$14. There's pre-packaged options available, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6155.jpg\" alt=\"Inside the Grand Fare Market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6167.jpg\" alt=\"Cold sides are served by the pound.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6156.jpg\" alt=\"Pre-packaged sandwiches and salads.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101806\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>There's also cheese and charcuterie boards ($17), meat entrees ($15-$28) and a raw oyster bar ($9-$36).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6168.jpg\" alt=\"The oyster bar with indoor seating.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Or if you want to just pick up some gourmet groceries, there's an ample amount of cheese, wine, beer and other specialty items for sale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6180.jpg\" alt=\"Cheese corner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6157.jpg\" alt=\"A buffet of cheese.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6177.jpg\" alt=\"Spanish specialty items.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6158.jpg\" alt=\"A full pantry.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6159.jpg\" alt=\"Walls of wine.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6169.jpg\" alt=\"Beans and Clif Kitchen.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The market's small bakery corner is overseen by Cristina Pejoro, formerly of \u003ca href=\"http://sf-local.com/\" target=\"_blank\">Local Kitchen and Wine Merchant \u003c/a>in San Francisco.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6170.jpg\" alt=\"Bakery nook.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>A vintage \u003ca href=\"http://www.spartantrailer.com/\" target=\"_blank\">Spartan trailer\u003c/a> restored from the 1940s serves \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Coffee\u003c/a> starting at 7am; prices range from $3-$4.50 for tea, drip coffee and espresso drinks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6151.jpg\" alt=\"The vintage coffee trailer.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6147.jpg\" alt=\"Almond milk cappuccino.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Servers smartly dressed in waxed canvas aprons will take your order in the dining area, and dishes emerge as they're ready. While some items will remain menu staples, there's seasonal items such as persimmons and chicories salad with pomegranate, persimmon vinaigrette and shaved parmesan ($12) and cherry tomatoes with farro, feta, Thai basil, ginger and lemon ($12) that are sure to disappear come wintertime. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6205.jpg\" alt=\"Persimmons and chicories salads with pomegranate, persimmon vinaigrette and shaved parmesan. ($12)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6215.jpg\" alt=\"Cherry tomatoes with farro, feta, Thai basil, ginger and lemon. ($12)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>While a bit on the spendier side for lunch -- as the sandwiches and entrees come with no sides -- the porchetta Reuben with red sauerkraut, Russian dressing and Gruyère cheese ($14) and the confit of fennel-cured albacore tuna with fennel slaw and pilpil aioli ($13) were outstanding. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6211.jpg\" alt=\"Porchetta Reuben with red sauerkraut, Russian dressing and Gruyère cheese. ($14)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6200.jpg\" alt=\"Confit of fennel-cured albacore tuna with fennel slaw and pilpil aioli. ($13)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The fried whole okra in a light cornmeal batter, dusted with parmesan and served with a Green Goddess dressing, was a delicious accompaniment ($7). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6221.jpg\" alt=\"Fried okra with parmesan and Green Goddess dressing. ($7)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Once the weekend arrives, the crowds packing into Grand Fare Market will probably rival Rockridge's illustrious\u003ca href=\"http://rockridgemarkethall.com/\" target=\"_blank\"> Market Hall\u003c/a>. And with the establishment open until 10pm, guests will want to linger over dinner and wine, especially in fine weather. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.grandfaremarket.com/\" target=\"_blank\">Grand Fare Market\u003c/a>\u003c/strong>\u003cbr>\n3265 Grand Avenue [\u003ca href=\"https://goo.gl/maps/kQzHw7ChjW52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: 510-899-9610\u003cbr>\nHours: Market 11am–10pm; Coffee trailer: 7am–10 pm everyday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grandfaremarket\" target=\"_blank\">Grand Fare Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandfaremarket\" target=\"_blank\">@grandfaremarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/grandfaremarket/\" target=\"_blank\">@grandfaremarket\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) for most items.\u003c/p>\n\n",
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"excerpt": "Two years in the making, notable restauranteur Doug Washington finally opened the doors to his next truly grand project: the 3500-sq.-ft. Grand Fare Market located on Oakland's Grand Avenue. ",
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"description": "Two years in the making, notable restauranteur Doug Washington finally opened the doors to his next truly grand project: the 3500-sq.-ft. Grand Fare Market located on Oakland's Grand Avenue. ",
"title": "First Look: Oakland's Grand Fare Market is Now Open | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/09/30/grand-fare-market-set-to-launch-in-oaklands-grand-lake/\" target=\"_blank\">Two years in the making\u003c/a>, notable restauranteur Doug Washington finally opened the doors to his next truly grand project: the 3500-sq.-ft. \u003cstrong>\u003ca href=\"http://www.grandfaremarket.com/\" target=\"_blank\">Grand Fare Market\u003c/a>\u003c/strong> located on Oakland's Grand Avenue. He was a whirlwind of activity on the morning of the market's debut as he wiped down tables, dusted off shelves and greeted customers strolling in at the beginning of lunch service at 11:00am.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Customers can choose two areas to dine outdoors: there's table service offered with marble-topped café tables and metal chairs cushioned with sheepskins; or patrons can order food to go and sit in the quieter communal area that's sequestered away with a collection of potted trees and succulents.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6142.jpg\" alt=\"The tranquil communal space within the 1200-square-foot garden.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The rest of the al fresco space is lush with plants due to Washington's wife, Freya Prowe, a 20-year veteran of the flower business. She's transformed the popup stand she launched last spring into the full-fledged \u003ca href=\"http://www.brotherandsistersflowers.com/\" target=\"_blank\">Brother & Sisters Flower Shop\u003c/a> that's located within a cozy nook on the premises.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6144.jpg\" alt=\"Brother and Sisters' is the cozy flower shop located within the market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6190.jpg\" alt=\"Brother and Sisters' is the cozy flower shop located within the market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6189.jpg\" alt=\"Bouquets for sale from Brother and Sisters Flower Shop.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The kitchen is led by Ben Coe, who was most recently head chef at James Syhabout's \u003ca href=\"http://www.berkeleyside.com/2015/01/16/bites-box-and-bells-closes-haven-takes-a-pause-more/\" target=\"_blank\">now-shuttered Box and Bells\u003c/a>. Cold sides are sold by the pound; otherwise, the prices match the all-day menu of salads, hot sides and sandwiches, which range from $8-$14. There's pre-packaged options available, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6155.jpg\" alt=\"Inside the Grand Fare Market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6167.jpg\" alt=\"Cold sides are served by the pound.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6156.jpg\" alt=\"Pre-packaged sandwiches and salads.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101806\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>There's also cheese and charcuterie boards ($17), meat entrees ($15-$28) and a raw oyster bar ($9-$36).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6168.jpg\" alt=\"The oyster bar with indoor seating.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Or if you want to just pick up some gourmet groceries, there's an ample amount of cheese, wine, beer and other specialty items for sale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6180.jpg\" alt=\"Cheese corner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6157.jpg\" alt=\"A buffet of cheese.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6177.jpg\" alt=\"Spanish specialty items.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6158.jpg\" alt=\"A full pantry.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6159.jpg\" alt=\"Walls of wine.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6169.jpg\" alt=\"Beans and Clif Kitchen.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The market's small bakery corner is overseen by Cristina Pejoro, formerly of \u003ca href=\"http://sf-local.com/\" target=\"_blank\">Local Kitchen and Wine Merchant \u003c/a>in San Francisco.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6170.jpg\" alt=\"Bakery nook.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>A vintage \u003ca href=\"http://www.spartantrailer.com/\" target=\"_blank\">Spartan trailer\u003c/a> restored from the 1940s serves \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Coffee\u003c/a> starting at 7am; prices range from $3-$4.50 for tea, drip coffee and espresso drinks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6151.jpg\" alt=\"The vintage coffee trailer.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6147.jpg\" alt=\"Almond milk cappuccino.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Servers smartly dressed in waxed canvas aprons will take your order in the dining area, and dishes emerge as they're ready. While some items will remain menu staples, there's seasonal items such as persimmons and chicories salad with pomegranate, persimmon vinaigrette and shaved parmesan ($12) and cherry tomatoes with farro, feta, Thai basil, ginger and lemon ($12) that are sure to disappear come wintertime. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6205.jpg\" alt=\"Persimmons and chicories salads with pomegranate, persimmon vinaigrette and shaved parmesan. ($12)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6215.jpg\" alt=\"Cherry tomatoes with farro, feta, Thai basil, ginger and lemon. ($12)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>While a bit on the spendier side for lunch -- as the sandwiches and entrees come with no sides -- the porchetta Reuben with red sauerkraut, Russian dressing and Gruyère cheese ($14) and the confit of fennel-cured albacore tuna with fennel slaw and pilpil aioli ($13) were outstanding. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6211.jpg\" alt=\"Porchetta Reuben with red sauerkraut, Russian dressing and Gruyère cheese. ($14)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6200.jpg\" alt=\"Confit of fennel-cured albacore tuna with fennel slaw and pilpil aioli. ($13)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The fried whole okra in a light cornmeal batter, dusted with parmesan and served with a Green Goddess dressing, was a delicious accompaniment ($7). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6221.jpg\" alt=\"Fried okra with parmesan and Green Goddess dressing. ($7)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Once the weekend arrives, the crowds packing into Grand Fare Market will probably rival Rockridge's illustrious\u003ca href=\"http://rockridgemarkethall.com/\" target=\"_blank\"> Market Hall\u003c/a>. And with the establishment open until 10pm, guests will want to linger over dinner and wine, especially in fine weather. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.grandfaremarket.com/\" target=\"_blank\">Grand Fare Market\u003c/a>\u003c/strong>\u003cbr>\n3265 Grand Avenue [\u003ca href=\"https://goo.gl/maps/kQzHw7ChjW52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: 510-899-9610\u003cbr>\nHours: Market 11am–10pm; Coffee trailer: 7am–10 pm everyday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grandfaremarket\" target=\"_blank\">Grand Fare Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandfaremarket\" target=\"_blank\">@grandfaremarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/grandfaremarket/\" target=\"_blank\">@grandfaremarket\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) for most items.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
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