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"disqusTitle": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor",
"title": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n",
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"excerpt": "Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"title": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
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"content": "\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n",
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"excerpt": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was \"impossible\" and \"doomed to fail.\" He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\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.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"title": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n",
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"excerpt": "While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.",
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"description": "While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"title": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "With a gloriously large patio and well thought out menu, Drake’s attempt to expand their empire is mostly a success.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"title": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\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.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_99685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/pickles1920.jpg\" alt=\"Jars of pickles at Three Stone Hearth.\" width=\"1920\" height=\"1492\" class=\"size-full wp-image-99685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-400x311.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-1440x1119.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-1180x917.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-960x746.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jars of pickles at Three Stone Hearth. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I entered the long narrow refrigerator at \u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\">Three Stone Hearth\u003c/a>, I scanned walls of shelves, lined with innumerable jars containing various broths, stews and spreads. As a devoted fan of glass jars (I even have one tattooed on my arm), I was looking forward to learning more about Three Stone Hearth’s commitment to local, organic, nutrient-dense, sustainably-sourced and packaged foodstuffs. The Berkeley-based business has developed a unique model for community-scale food preparation and processing that provides a weekly menu of \u003ca href=\"http://www.threestonehearth.com/our-foods/\" target=\"_blank\">readymade food items\u003c/a> for pickup or delivery. \u003c/p>\n\u003cfigure id=\"attachment_99683\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/MG_5652_jessica-final.jpg\" alt=\"Jessica Prentice, a co-founder of Three Stone Hearth.\" width=\"1279\" height=\"853\" class=\"size-full wp-image-99683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-960x640.jpg 960w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Prentice, a co-founder of Three Stone Hearth. \u003ccite>(Foster Wiley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a recent \u003ca href=\"http://www.threestonehearth.com/education/\" target=\"_blank\">6-hour class\u003c/a> called \u003cem>Saturday in the Kitchen & Traditional Diets\u003c/em>, co-founder Jessica Prentice told the half-dozen attendees, “Food is sacred. To our ancestors,” she continued, “food was not just a commodity picked up at a grocery store, but nourishment that came from humans’ devoted relationship to the natural world.” \u003c/p>\n\u003cp> “The Mayans cooked their food on a three stone hearth,” Prentice explained, “which is the most universal hearth form on the planet with three stones surrounding a fire.” This tool was not only used to nourish the bodies of the Mayans, but also existed in their spirit world of the night sky where the stars told their \u003ca href=\"http://www.garone.net/maya.html\" target=\"_blank\">sacred story of creation\u003c/a>. \u003c/p>\n\u003cp>Three Stone Hearth, located at University Avenue in Berkeley, wears an imprint of the ancient Mayan oven as its logo to honor the sacredness of food and the significance of tradition. \u003c/p>\n\u003cfigure id=\"attachment_99681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/circles-1920.jpg\" alt=\"The three core values of Three Stone Hearth: Earth, Health and Heart.\" width=\"1920\" height=\"1690\" class=\"size-full wp-image-99681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-400x352.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-800x704.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-1440x1268.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-1180x1039.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-960x845.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The three core values of Three Stone Hearth: Earth, Health and Heart. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prentice also explained how the three “hearthstones” support the worker-owned cooperative business. She drew a three-circled Venn diagram on a blackboard and labeled the circles: earth, health and heart. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Under the value of earth lies the business’s sourcing of ingredients,” Prentice told us.” The kitchen makes signature, nutrient-dense, seasonal and freshly prepared foods, such as lentil chili with lamb, cultured gazpacho and cilantro-scallion pesto. Their menu changes weekly but always includes foods in the categories of “meat,” “do-it-yourself” and a “seasonal” section. \u003c/p>\n\u003cp>Three Stone Hearth is committed to using the most ecologically sound ingredients possible, from organic fruits and vegetable to pasture-raised meat (organic when possible). “The business invests in building a local food system by working with farmers over the long term,” said Prentice. For example, Three Stone Hearth paid a local farm extra money to raise a special group of organic and free-range chickens just for them. \u003c/p>\n\u003cp>Another element of their “earth” pillar is packaging. Three Stone Hearth makes prepared food for a diverse range of customers. Prentice specifies, “From parents with small children, people dealing with illness, the super-conscious--who are spiritually, economically and ecologically aware--and the just plain busy.” For a jar-lover like myself, Three Stone Hearth is a cylindrical glass heaven, they use reusable glass jars to package almost all of their food. Instead of having disposable plastic containers, they supply jars to their local kale-chip-maker and seaweed-harvester for their products sold in the store portion of Three Stone Hearth. \u003c/p>\n\u003cp>Fortunately, Berkeley has an exceptional composting system so the kitchen can compost all food scraps, boxes and paper. Prentice explained, “The earth operates in a cycle of return, while capitalism does not.” \u003c/p>\n\u003cp>\"Health\" is Three Stone Hearth’s second core value. The kitchen’s philosophy and menu is largely based on the work of \u003ca href=\"http://www.westonaprice.org/\" target=\"_blank\">Weston Price\u003c/a>, a dentist, who saw the teeth as a window into health. In the 1930s, Price traveled the world from Polynesia to Africa and Australia examining the teeth of Native communities who still ate traditional diets. He found that when people consumed their ancestral foods their wellness thrived and their dental health was exceptional. But when missionaries arrived and introduced a more Western diet, Price observed that in less than a year, the indigenous people’s teeth started to get cavities and fall out. He believed that the “foods of modern commerce” (including refined sugar, white flour, vegetable oils and canned goods) displaced the traditional nutrient-dense foods and wreaked havoc on people’s health.\u003c/p>\n\u003cp>\tSally Fallon, the president of the Weston A. Price Foundation, is the author of \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, the cookbook that she based on her own and Price’s research. Three Stone Hearth is rooted in the stance that our current food system is destroying human health and that we have much to learn from our ancestors.\u003c/p>\n\u003cp>Three Stone Hearth’s kitchen embraces the qualities of traditional diets in every dish. From their numerous fermented foods: kombucha, kefir, sauerkraut, kimchi and pickles to their use of all parts of the animal through paté, bone broth, stews and meatballs. If you want to take some traditional food knowledge to-go you can purchase a copy of Prentice cookbook’s \u003ca href=\"http://www.amazon.com/Full-Moon-Feast-Hunger-Connection/dp/1933392002\" target=\"_blank\">Full Moon Harvest\u003c/a>, that follows the 13 lunar cycles of the agrarian year to dish out her wisdom.\u003c/p>\n\u003cfigure id=\"attachment_99686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/three-stone-hearth-group1920.jpg\" alt=\"13 of the current worker-owners: back row L-R: Andy Renard, Porsche Combash, Linda Kallenberger Front, L to R: Sandra Kyle, Shannon Lott, Connie Del Rio, Misa Koketsu, Otto Thorsen, Hanna Towers, Mud Hut, Jessica Prentice, Mary Dee, Raty Syka\" width=\"1920\" height=\"1038\" class=\"size-full wp-image-99686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-400x216.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-800x433.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-1440x779.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-1180x638.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-960x519.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">13 of the current worker-owners: back row L-R: Andy Renard, Porsche Combash, Linda Kallenberger. Front, L to R: Sandra Kyle, Shannon Lott, Connie Del Rio, Misa Koketsu, Otto Thorsen, Hanna Towers, Mud Hut, Jessica Prentice, Mary Dee, Raty Syka \u003ccite>(Mary Dee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final hearthstone supporting the Berkeley business is \"heart.\" Three Stone Hearth is a worker-owned cooperative with 14 worker-owners and 28 full and part-time paid employees. Customers know that each bite of beef stew that they enjoy is not only nutrient dense but filled with love. Customers and workers interact like family and Prentice takes customer feedback seriously. She also speaks to the importance of distribution of power, authority and capital close to the labor. Three Stone Hearth runs on a \u003ca href=\"http://www.holacracy.org/how-it-works/\" target=\"_blank\">Holacratic system\u003c/a>, which removes power from a management hierarchy and distributes it across clear roles. Staff is given space to be creative and follow their passions, which then benefit the entire community. \u003c/p>\n\u003cfigure id=\"attachment_99682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/meal-1920.jpg\" alt=\"A Three-Stone Hearth staff lunch.\" width=\"1920\" height=\"1490\" class=\"size-full wp-image-99682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-400x310.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-800x621.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1440x1118.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1180x916.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-960x745.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Three-Stone Hearth staff lunch. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One way I got to experience the kitchen staff’s culture was by helping prepare an elaborate lunch. The staff eats lunch together everyday, which allows everyone to slow down and appreciate the fruits of their labor. We sat down with a bubbly glass of kombucha and a plate full of breaded eggplant, sauerkraut, rice topped with tripe (I never thought that I’d put that in my mouth and exclaim how good it was), salad and fruit. \u003c/p>\n\u003cp>Just like the glass jars they use to house their delicious food, Three Stone Hearth values transparency. Prentice explained that the transparency of their business is a driving force behind their classes along with their desire to bring the community together to explore the sacredness of food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\">\u003cstrong>Three Stone Hearth\u003c/strong>\u003c/a>\u003cbr>\n1581 University Ave [\u003ca href=\"https://goo.gl/6LRBlP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94703\u003cbr>\nTel: (510) 981-1334\u003cbr>\nHours: Wed 5-7pm, Thu 10am-4pm, Sat 9am-2pm, Closed Mon, Tue, Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Three-Stone-Hearth/80525534931?fref=ts\" target=\"_blank\">Three Stone Hearth\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/3StoneHearth\" target=\"_blank\">@3StoneHearth\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_99685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/pickles1920.jpg\" alt=\"Jars of pickles at Three Stone Hearth.\" width=\"1920\" height=\"1492\" class=\"size-full wp-image-99685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-400x311.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-1440x1119.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-1180x917.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-960x746.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jars of pickles at Three Stone Hearth. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I entered the long narrow refrigerator at \u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\">Three Stone Hearth\u003c/a>, I scanned walls of shelves, lined with innumerable jars containing various broths, stews and spreads. As a devoted fan of glass jars (I even have one tattooed on my arm), I was looking forward to learning more about Three Stone Hearth’s commitment to local, organic, nutrient-dense, sustainably-sourced and packaged foodstuffs. The Berkeley-based business has developed a unique model for community-scale food preparation and processing that provides a weekly menu of \u003ca href=\"http://www.threestonehearth.com/our-foods/\" target=\"_blank\">readymade food items\u003c/a> for pickup or delivery. \u003c/p>\n\u003cfigure id=\"attachment_99683\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/MG_5652_jessica-final.jpg\" alt=\"Jessica Prentice, a co-founder of Three Stone Hearth.\" width=\"1279\" height=\"853\" class=\"size-full wp-image-99683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-960x640.jpg 960w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Prentice, a co-founder of Three Stone Hearth. \u003ccite>(Foster Wiley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a recent \u003ca href=\"http://www.threestonehearth.com/education/\" target=\"_blank\">6-hour class\u003c/a> called \u003cem>Saturday in the Kitchen & Traditional Diets\u003c/em>, co-founder Jessica Prentice told the half-dozen attendees, “Food is sacred. To our ancestors,” she continued, “food was not just a commodity picked up at a grocery store, but nourishment that came from humans’ devoted relationship to the natural world.” \u003c/p>\n\u003cp> “The Mayans cooked their food on a three stone hearth,” Prentice explained, “which is the most universal hearth form on the planet with three stones surrounding a fire.” This tool was not only used to nourish the bodies of the Mayans, but also existed in their spirit world of the night sky where the stars told their \u003ca href=\"http://www.garone.net/maya.html\" target=\"_blank\">sacred story of creation\u003c/a>. \u003c/p>\n\u003cp>Three Stone Hearth, located at University Avenue in Berkeley, wears an imprint of the ancient Mayan oven as its logo to honor the sacredness of food and the significance of tradition. \u003c/p>\n\u003cfigure id=\"attachment_99681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/circles-1920.jpg\" alt=\"The three core values of Three Stone Hearth: Earth, Health and Heart.\" width=\"1920\" height=\"1690\" class=\"size-full wp-image-99681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-400x352.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-800x704.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-1440x1268.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-1180x1039.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-960x845.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The three core values of Three Stone Hearth: Earth, Health and Heart. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prentice also explained how the three “hearthstones” support the worker-owned cooperative business. She drew a three-circled Venn diagram on a blackboard and labeled the circles: earth, health and heart. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Under the value of earth lies the business’s sourcing of ingredients,” Prentice told us.” The kitchen makes signature, nutrient-dense, seasonal and freshly prepared foods, such as lentil chili with lamb, cultured gazpacho and cilantro-scallion pesto. Their menu changes weekly but always includes foods in the categories of “meat,” “do-it-yourself” and a “seasonal” section. \u003c/p>\n\u003cp>Three Stone Hearth is committed to using the most ecologically sound ingredients possible, from organic fruits and vegetable to pasture-raised meat (organic when possible). “The business invests in building a local food system by working with farmers over the long term,” said Prentice. For example, Three Stone Hearth paid a local farm extra money to raise a special group of organic and free-range chickens just for them. \u003c/p>\n\u003cp>Another element of their “earth” pillar is packaging. Three Stone Hearth makes prepared food for a diverse range of customers. Prentice specifies, “From parents with small children, people dealing with illness, the super-conscious--who are spiritually, economically and ecologically aware--and the just plain busy.” For a jar-lover like myself, Three Stone Hearth is a cylindrical glass heaven, they use reusable glass jars to package almost all of their food. Instead of having disposable plastic containers, they supply jars to their local kale-chip-maker and seaweed-harvester for their products sold in the store portion of Three Stone Hearth. \u003c/p>\n\u003cp>Fortunately, Berkeley has an exceptional composting system so the kitchen can compost all food scraps, boxes and paper. Prentice explained, “The earth operates in a cycle of return, while capitalism does not.” \u003c/p>\n\u003cp>\"Health\" is Three Stone Hearth’s second core value. The kitchen’s philosophy and menu is largely based on the work of \u003ca href=\"http://www.westonaprice.org/\" target=\"_blank\">Weston Price\u003c/a>, a dentist, who saw the teeth as a window into health. In the 1930s, Price traveled the world from Polynesia to Africa and Australia examining the teeth of Native communities who still ate traditional diets. He found that when people consumed their ancestral foods their wellness thrived and their dental health was exceptional. But when missionaries arrived and introduced a more Western diet, Price observed that in less than a year, the indigenous people’s teeth started to get cavities and fall out. He believed that the “foods of modern commerce” (including refined sugar, white flour, vegetable oils and canned goods) displaced the traditional nutrient-dense foods and wreaked havoc on people’s health.\u003c/p>\n\u003cp>\tSally Fallon, the president of the Weston A. Price Foundation, is the author of \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, the cookbook that she based on her own and Price’s research. Three Stone Hearth is rooted in the stance that our current food system is destroying human health and that we have much to learn from our ancestors.\u003c/p>\n\u003cp>Three Stone Hearth’s kitchen embraces the qualities of traditional diets in every dish. From their numerous fermented foods: kombucha, kefir, sauerkraut, kimchi and pickles to their use of all parts of the animal through paté, bone broth, stews and meatballs. If you want to take some traditional food knowledge to-go you can purchase a copy of Prentice cookbook’s \u003ca href=\"http://www.amazon.com/Full-Moon-Feast-Hunger-Connection/dp/1933392002\" target=\"_blank\">Full Moon Harvest\u003c/a>, that follows the 13 lunar cycles of the agrarian year to dish out her wisdom.\u003c/p>\n\u003cfigure id=\"attachment_99686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/three-stone-hearth-group1920.jpg\" alt=\"13 of the current worker-owners: back row L-R: Andy Renard, Porsche Combash, Linda Kallenberger Front, L to R: Sandra Kyle, Shannon Lott, Connie Del Rio, Misa Koketsu, Otto Thorsen, Hanna Towers, Mud Hut, Jessica Prentice, Mary Dee, Raty Syka\" width=\"1920\" height=\"1038\" class=\"size-full wp-image-99686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-400x216.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-800x433.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-1440x779.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-1180x638.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-960x519.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">13 of the current worker-owners: back row L-R: Andy Renard, Porsche Combash, Linda Kallenberger. Front, L to R: Sandra Kyle, Shannon Lott, Connie Del Rio, Misa Koketsu, Otto Thorsen, Hanna Towers, Mud Hut, Jessica Prentice, Mary Dee, Raty Syka \u003ccite>(Mary Dee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final hearthstone supporting the Berkeley business is \"heart.\" Three Stone Hearth is a worker-owned cooperative with 14 worker-owners and 28 full and part-time paid employees. Customers know that each bite of beef stew that they enjoy is not only nutrient dense but filled with love. Customers and workers interact like family and Prentice takes customer feedback seriously. She also speaks to the importance of distribution of power, authority and capital close to the labor. Three Stone Hearth runs on a \u003ca href=\"http://www.holacracy.org/how-it-works/\" target=\"_blank\">Holacratic system\u003c/a>, which removes power from a management hierarchy and distributes it across clear roles. Staff is given space to be creative and follow their passions, which then benefit the entire community. \u003c/p>\n\u003cfigure id=\"attachment_99682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/meal-1920.jpg\" alt=\"A Three-Stone Hearth staff lunch.\" width=\"1920\" height=\"1490\" class=\"size-full wp-image-99682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-400x310.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-800x621.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1440x1118.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1180x916.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-960x745.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Three-Stone Hearth staff lunch. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One way I got to experience the kitchen staff’s culture was by helping prepare an elaborate lunch. The staff eats lunch together everyday, which allows everyone to slow down and appreciate the fruits of their labor. We sat down with a bubbly glass of kombucha and a plate full of breaded eggplant, sauerkraut, rice topped with tripe (I never thought that I’d put that in my mouth and exclaim how good it was), salad and fruit. \u003c/p>\n\u003cp>Just like the glass jars they use to house their delicious food, Three Stone Hearth values transparency. Prentice explained that the transparency of their business is a driving force behind their classes along with their desire to bring the community together to explore the sacredness of food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\">\u003cstrong>Three Stone Hearth\u003c/strong>\u003c/a>\u003cbr>\n1581 University Ave [\u003ca href=\"https://goo.gl/6LRBlP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94703\u003cbr>\nTel: (510) 981-1334\u003cbr>\nHours: Wed 5-7pm, Thu 10am-4pm, Sat 9am-2pm, Closed Mon, Tue, Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Three-Stone-Hearth/80525534931?fref=ts\" target=\"_blank\">Three Stone Hearth\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/3StoneHearth\" target=\"_blank\">@3StoneHearth\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay",
"title": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99084,99083,99080,99082,99081\"]\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99090,99091,99089,99088\"]\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99094,99096,99097,99095\"]\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99105,99100,99101,99103,99104,99102\"]\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99111,99112,99108,99110,99109\"]\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99119,99120,99115,99118,99117,99116\"]\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99393,99390,99392,99391,99389\"]\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99401,99399,99428,99400,99402,99398\"] \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99406,99404,99405,99407,99420\"]\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99412,99414,99410,99413,99411\"]\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n",
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"excerpt": "In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\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.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks",
"title": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s hot, you’re thirsty. What should you reach for? The drink aisle has long been home to a rainbow of Cokes, Snapples, and Arizonas, comforting combinations of sugar and caffeine to get you through the daily grind. But that’s not enough these days. There’s a demand for drinks that are both healthier and more gourmet, with creative flavor combinations and organic ingredients. And so the drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally:\u003c/p>\n\u003cfigure id=\"attachment_98821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0646.jpg\" alt=\"Jittery John's Cold Brew Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jittery John's Cold Brew Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jitteryjohns.com/\" target=\"_blank\">Jittery John’s\u003c/a> cold brew is made with chicory root, a trendy choice for high-end coffees these days: Blue Bottle, Stumptown and Chameleon all offer coffees made with chicory, a cousin of endive. Some places, like LA’s famous \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl,\u003c/a> even serve cups of the root brewed like a tea. But chicory’s inclusion in coffee started as more of a necessity than a choice. The French \u003ca href=\"http://www.huffingtonpost.com/entry/this-is-what-chicory-is-and-why-it-sometimes-shows-up-in-coffee_55918228e4b081449b4c95ff\" target=\"_blank\">were the first\u003c/a> to cut their coffee with chicory to make it last longer in lean times, and they brought the tradition with them when they settled in Louisiana. Over time, chicory coffee became associated with New Orleans, where it’s served at iconic spots like \u003ca href=\"http://www.cafedumonde.com/\" target=\"_blank\">Cafe Du Monde\u003c/a> and \u003ca href=\"http://www.communitycoffee.com/products/coffee\" target=\"_blank\">Community Coffee.\u003c/a> The version that Berkeley-based (and \u003ca href=\"https://www.reddit.com/r/tifu/comments/31fawq/tifu_by_mistakenly_dropping_viagra_into_coffee/\" target=\"_blank\">Reddit famous\u003c/a>, link slightly NSFW) Jittery John’s makes is mild, with the chicory imparting only a slight nuttiness but no bitterness to the smooth tasting cold brew.\u003c/p>\n\u003cfigure id=\"attachment_98818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0667.jpg\" alt=\"The Living Apothecary's Probiotic Kefir Water Tea Tonic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary's Probiotic Kefir Water Tea Tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"http://livingapothecary.com/\" target=\"_blank\">Living Apothecary\u003c/a> makes a series of good-for-you drinks that includes nut milks and kefir tea tonics, like the Passionflower Lemongrass tonic I grabbed on a recent trip to Berkeley Bowl. Similar to milk kefir but without the dairy, water kefir is a fermented drink made from kefir grains (a combination of yeast and bacteria) that’s supposed to improve both your digestive and immune systems. Since it’s fermented for less time than kombucha, it’s a good starter beverage for someone who’d like to experiment with probiotic drinks without committing to kombucha’s distinctive sour wine taste. The Passionflower Lemongrass tonic, made from kefir water and passionflower tea, has a bright, clean, tea flavor, with the lemongrass providing a light herbal note to balance the tonic’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_98820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0653.jpg\" alt=\"Pop & Bottle Cacao Almond Milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop & Bottle Cacao Almond Milk. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco’s \u003ca href=\"http://www.popandbottle.com/\" target=\"_blank\">Pop & Bottle\u003c/a> makes a collection of raw, organic milks made from sprouted almonds in flavors like chai and vanilla bean. The cacao almond milk, sweetened with dates and made with cacao powder, opens with a strong whiff of cinnamon, and has a surprising rich, tart flavor. Unlike a lot of nut milks, it has an impressively smooth, thick, non-watery texture, with no grittiness. My boyfriend deemed it “a healthier, adult \u003ca href=\"http://www.yoo-hoo.com/\" target=\"_blank\">Yoo-hoo\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_98819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0664.jpg\" alt=\"Liovi Vanilla Probiotic Drink.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liovi Vanilla Probiotic Drink. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.liovi.com/\" target=\"_blank\">Liovi \u003c/a>yogurt drink makes a lot of claims. Its bottle promises to help you “promote a healthy intestinal balance” and “tune your life,” and its website delicately offers help with “Unpredictable Bowel Habits.” It’s the product of Palo Alto’s NuBiome, which produces products designed to help people recalibrate their gut bacteria and GI tract, among other goals. The yogurt drink is made from Lactobacillus bulgaricus B-30892, \u003ca href=\"http://www.google.com/patents/US7901925\" target=\"_blank\">a patented \u003c/a>probiotic bacteria strain that’s \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19397787\" target=\"_blank\">supposed to help reverse \u003c/a>a host of gastrointestinal ailments. Hopefully it has some of those health benefits, because taste-wise, it’s not immediately appealing. It smells strongly like cookie dough but tastes more like aggressively yeasty yogurt, with a thick milkshake-like texture. After a few sips, the vanilla scented concoction becomes more palatable, and almost pleasant, if you’re a fan of the funk in kombucha and certain cheeses. Since I only tried one bottle of it, I wasn’t able to try the recommended one to three bottles a day for three weeks for optimal gut repair, but if you believe \u003ca href=\"http://forum.parkinson.org/index.php?/topic/18872-constipation-relief-liovi-probiotic-drink/\" target=\"_blank\">random forum posts\u003c/a> \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0CE8QtwIwBmoVChMI2rnQ_KiOxwIVCi2ICh08qQGY&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9MKmxxnPLY8&ei=PBvAVdqrD4raoAS80obACQ&usg=AFQjCNHX08yOk-3tiU-NI1IwW0o4kzQHKA&sig2=W7e-4WSCDfNGN6n9MXp5Kg&bvm=bv.99261572,d.cGU\" target=\"_blank\">around the internet\u003c/a>, it can make a substantial difference for people with various GI tract problems.\u003c/p>\n\u003cfigure id=\"attachment_98822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0660.jpg\" alt=\"Lemonint Strawberry Mint Lemonade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemonint Strawberry Mint Lemonade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol company \u003ca href=\"http://lemonint.com/\" target=\"_blank\">Lemonint\u003c/a> makes a series of mint lemonades flavored with peaches, black tea and strawberries. They tout the fresh mint they use for each batch, and it’s obvious: as soon as you open the bottle, you get a whiff the distinctive scent of fresh mint, not the toothpaste or \u003ca href=\"https://en.wikipedia.org/wiki/Junior_Mints\" target=\"_blank\">Junior Mints\u003c/a> kind. The idea of a mint lemonade is a smart one, since it tempers the natural sweetness of the lemonade and strawberry in the bottle I tried, and keeps it all from being cloying. Everything--the strawberry, mint and lemon-- tastes authentic: the flavors all taste like the actual plants they come from, a nice change. It’s refreshing, cooling and the perfect summer drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally.",
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"description": "The drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally.",
"title": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hot, you’re thirsty. What should you reach for? The drink aisle has long been home to a rainbow of Cokes, Snapples, and Arizonas, comforting combinations of sugar and caffeine to get you through the daily grind. But that’s not enough these days. There’s a demand for drinks that are both healthier and more gourmet, with creative flavor combinations and organic ingredients. And so the drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally:\u003c/p>\n\u003cfigure id=\"attachment_98821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0646.jpg\" alt=\"Jittery John's Cold Brew Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jittery John's Cold Brew Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jitteryjohns.com/\" target=\"_blank\">Jittery John’s\u003c/a> cold brew is made with chicory root, a trendy choice for high-end coffees these days: Blue Bottle, Stumptown and Chameleon all offer coffees made with chicory, a cousin of endive. Some places, like LA’s famous \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl,\u003c/a> even serve cups of the root brewed like a tea. But chicory’s inclusion in coffee started as more of a necessity than a choice. The French \u003ca href=\"http://www.huffingtonpost.com/entry/this-is-what-chicory-is-and-why-it-sometimes-shows-up-in-coffee_55918228e4b081449b4c95ff\" target=\"_blank\">were the first\u003c/a> to cut their coffee with chicory to make it last longer in lean times, and they brought the tradition with them when they settled in Louisiana. Over time, chicory coffee became associated with New Orleans, where it’s served at iconic spots like \u003ca href=\"http://www.cafedumonde.com/\" target=\"_blank\">Cafe Du Monde\u003c/a> and \u003ca href=\"http://www.communitycoffee.com/products/coffee\" target=\"_blank\">Community Coffee.\u003c/a> The version that Berkeley-based (and \u003ca href=\"https://www.reddit.com/r/tifu/comments/31fawq/tifu_by_mistakenly_dropping_viagra_into_coffee/\" target=\"_blank\">Reddit famous\u003c/a>, link slightly NSFW) Jittery John’s makes is mild, with the chicory imparting only a slight nuttiness but no bitterness to the smooth tasting cold brew.\u003c/p>\n\u003cfigure id=\"attachment_98818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0667.jpg\" alt=\"The Living Apothecary's Probiotic Kefir Water Tea Tonic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary's Probiotic Kefir Water Tea Tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"http://livingapothecary.com/\" target=\"_blank\">Living Apothecary\u003c/a> makes a series of good-for-you drinks that includes nut milks and kefir tea tonics, like the Passionflower Lemongrass tonic I grabbed on a recent trip to Berkeley Bowl. Similar to milk kefir but without the dairy, water kefir is a fermented drink made from kefir grains (a combination of yeast and bacteria) that’s supposed to improve both your digestive and immune systems. Since it’s fermented for less time than kombucha, it’s a good starter beverage for someone who’d like to experiment with probiotic drinks without committing to kombucha’s distinctive sour wine taste. The Passionflower Lemongrass tonic, made from kefir water and passionflower tea, has a bright, clean, tea flavor, with the lemongrass providing a light herbal note to balance the tonic’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_98820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0653.jpg\" alt=\"Pop & Bottle Cacao Almond Milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop & Bottle Cacao Almond Milk. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco’s \u003ca href=\"http://www.popandbottle.com/\" target=\"_blank\">Pop & Bottle\u003c/a> makes a collection of raw, organic milks made from sprouted almonds in flavors like chai and vanilla bean. The cacao almond milk, sweetened with dates and made with cacao powder, opens with a strong whiff of cinnamon, and has a surprising rich, tart flavor. Unlike a lot of nut milks, it has an impressively smooth, thick, non-watery texture, with no grittiness. My boyfriend deemed it “a healthier, adult \u003ca href=\"http://www.yoo-hoo.com/\" target=\"_blank\">Yoo-hoo\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_98819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0664.jpg\" alt=\"Liovi Vanilla Probiotic Drink.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liovi Vanilla Probiotic Drink. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.liovi.com/\" target=\"_blank\">Liovi \u003c/a>yogurt drink makes a lot of claims. Its bottle promises to help you “promote a healthy intestinal balance” and “tune your life,” and its website delicately offers help with “Unpredictable Bowel Habits.” It’s the product of Palo Alto’s NuBiome, which produces products designed to help people recalibrate their gut bacteria and GI tract, among other goals. The yogurt drink is made from Lactobacillus bulgaricus B-30892, \u003ca href=\"http://www.google.com/patents/US7901925\" target=\"_blank\">a patented \u003c/a>probiotic bacteria strain that’s \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19397787\" target=\"_blank\">supposed to help reverse \u003c/a>a host of gastrointestinal ailments. Hopefully it has some of those health benefits, because taste-wise, it’s not immediately appealing. It smells strongly like cookie dough but tastes more like aggressively yeasty yogurt, with a thick milkshake-like texture. After a few sips, the vanilla scented concoction becomes more palatable, and almost pleasant, if you’re a fan of the funk in kombucha and certain cheeses. Since I only tried one bottle of it, I wasn’t able to try the recommended one to three bottles a day for three weeks for optimal gut repair, but if you believe \u003ca href=\"http://forum.parkinson.org/index.php?/topic/18872-constipation-relief-liovi-probiotic-drink/\" target=\"_blank\">random forum posts\u003c/a> \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0CE8QtwIwBmoVChMI2rnQ_KiOxwIVCi2ICh08qQGY&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9MKmxxnPLY8&ei=PBvAVdqrD4raoAS80obACQ&usg=AFQjCNHX08yOk-3tiU-NI1IwW0o4kzQHKA&sig2=W7e-4WSCDfNGN6n9MXp5Kg&bvm=bv.99261572,d.cGU\" target=\"_blank\">around the internet\u003c/a>, it can make a substantial difference for people with various GI tract problems.\u003c/p>\n\u003cfigure id=\"attachment_98822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0660.jpg\" alt=\"Lemonint Strawberry Mint Lemonade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemonint Strawberry Mint Lemonade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol company \u003ca href=\"http://lemonint.com/\" target=\"_blank\">Lemonint\u003c/a> makes a series of mint lemonades flavored with peaches, black tea and strawberries. They tout the fresh mint they use for each batch, and it’s obvious: as soon as you open the bottle, you get a whiff the distinctive scent of fresh mint, not the toothpaste or \u003ca href=\"https://en.wikipedia.org/wiki/Junior_Mints\" target=\"_blank\">Junior Mints\u003c/a> kind. The idea of a mint lemonade is a smart one, since it tempers the natural sweetness of the lemonade and strawberry in the bottle I tried, and keeps it all from being cloying. Everything--the strawberry, mint and lemon-- tastes authentic: the flavors all taste like the actual plants they come from, a nice change. It’s refreshing, cooling and the perfect summer drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Kobani’s succulent chunks of chicken kebab, creamy hummus, moist dolmas, richly flavored lentil soup and generous gyros are a welcome addition to the corner of University Avenue and Martin Luther King Jr. Way in Berkeley.\u003c/p>\n\u003cp>But there is more to this new casual dining spot than meets the mouth.\u003c/p>\n\u003cp>The name of the restaurant may be familiar if you follow the news. Kobani, a city in northern Syria, was the site of the biggest defeat dealt to ISIS by Kurdish soldiers. But the four-month-long battle that raged from September 2014 until ISIS militants were driven out in January resulted in the widespread destruction of the 100-year-old city that was \u003ca href=\"http://www.thedailybeast.com/articles/2014/11/08/remembering-kobani-before-the-siege.html\" target=\"_blank\">famous for its olive-oil and cultural diversity\u003c/a>. And in a recent, disheartening \u003ca href=\"http://www.bbc.com/news/world-middle-east-29688108\" target=\"_blank\">reversal in June\u003c/a>, Islamic State militants re-entered Kobani, killing dozens of civilians.\u003cspan id=\"more-197744\">\u003c/span>\u003c/p>\n\u003cp>The restaurant’s logo features a massive golden sun that in Kurdish culture signifies rebirth and figures prominently on the Kurdish flag, whose red, white and green stripes grace a sign above Kobani. Both the name and the logo are acts of defiance.\u003c/p>\n\u003cp>“That flag is still illegal in Turkey and the Kurdish language is rarely spoken,” said Emin Tekin, Kobani’s owner, who grew up in Van, a Kurdish city in Eastern Turkey, and immigrated to San Francisco in 1999. Perhaps Tekin’s most daring move is the simple description on his window, “Kurdish and Mediterranean Grill.”\u003c/p>\n\u003cfigure id=\"attachment_98377\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg\" alt=\"Assorted starters: dolmas, babaganoush, hummus, kibbeh.\" width=\"720\" height=\"600\" class=\"size-full wp-image-98377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600-400x333.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Assorted starters: dolmas, babaganoush, hummus, kibbeh. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For some historical context, \u003ca href=\"http://www.bbc.com/news/world-middle-east-29702440\">the BBC summarizes\u003c/a>: “Kurds received harsh treatment at the hands of the Turkish authorities for generations. In response to uprisings in the 1920s and 1930s, many Kurds were resettled, Kurdish names and costumes were banned, the use of the Kurdish language was restricted and even the existence of a Kurdish ethnic identity was denied, with people designated ‘Mountain Turks.'”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In recent years there have been a few in-roads: Kurdish music, theater and film are more visible in Turkey than they were a decade ago. But tensions still remain high and surprisingly extend to Kurdish cooking, as reflected in this story from \u003ca href=\"http://www.themedialine.org/mideast-cafe/kurdish-food-takes-off-in-turkey-2/\">The Media Line:\u003c/a> “It may seem strange to outsiders that in Turkey, where Kurds represent 15 to 20 percent of the population and boast a century-old culinary tradition, there is not a single Kurdish restaurant. There are however, restaurants with ‘southeastern’ food, referring to the regions of Turkey with a predominantly Kurdish population.”\u003c/p>\n\u003cp>While we in the Bay Area are under no such restrictions, and several restaurants do serve Kurdish food, it seems Kobani, which opened in May, stands out for its proud proclamation of Kurdish-ness.\u003c/p>\n\u003cp>Whether taking orders, delivering plates loaded with freshly sliced, marinated meat to the eight tables in his restaurant, or chatting with his already loyal customers, Tekin is a charmer. His position as the youngest son in a family of nine children served him well. All of his older brothers, except one, opened restaurants, which became training grounds for the succeeding siblings. But Tekin is quick to admit that his family’s menus do not exclusively feature Kurdish dishes.\u003c/p>\n\u003cp>“Being from the Mediterranean side of the world,” he said, “in every country from Greece to Turkey, Syria to Lebanon, Israel to Morocco, people eat almost the same things but with different herbs and spices. In our casual dining joints, the idea is to provide comfort food that people are familiar with.”\u003c/p>\n\u003cfigure id=\"attachment_98376\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg\" alt=\"Kobani’s arugula and beet salad with creamy lentil soup.\" width=\"720\" height=\"573\" class=\"size-full wp-image-98376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573-400x318.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s arugula and beet salad with creamy lentil soup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Tekin, however, a few of the dishes on his menu do carry a subtle Kurdish spin: take, for example, the tangy pomegranate dressing on the beet, arugula and goat cheese salad, the bulgur pilaf with pepper paste; the couscous salad; \u003cem>mast o sir \u003c/em>(yogurt and cucumber dip) and the Kurdish baklava layered with cooked semolina flour and milk.\u003c/p>\n\u003cp>Although gyro spits rotate on many a Berkeley street, the smoky babaganoush, meltingly smooth hummus, and tender, deftly spiced meat at Kobani are definitely a cut above the rest. And the wrap sandwiches are large and reasonably priced for the student crowd who often orders them to go.\u003c/p>\n\u003cp>One evening, however, I find a large group of international students seated around a table, sharing the “family style mixed grill platter” — a wide, wooden board lined with lavash and topped with a mountain of sliced meats, assorted kebabs, mounds of bulgur and vegetable-studded rice.\u003c/p>\n\u003cfigure id=\"attachment_98379\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg\" alt=\"Kobani’s mixed grill platter is enough to feed a crowd.\" width=\"720\" height=\"518\" class=\"size-full wp-image-98379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518-400x288.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s mixed grill platter is enough to feed a crowd. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is the traditional way we Kurdish people eat, sitting around a big platter and all partaking from the same dish,” explains Filiz Celik, a Kurdish woman from Eastern Turkey, who is taking a break from her doctoral studies in Wales to visit friends in the Bay Area.\u003c/p>\n\u003cp>Celik was attracted to this new restaurant as soon as she saw its name. To her, “Kobani signifies the solidarity and strength of the Kurdish people uniting in the face of atrocity, as Kurdish forces from different countries cooperated to singlehandedly liberate Kobani, a Kurdish town, from ISIS.”\u003c/p>\n\u003cp>“It is thrilling to see a restaurant that proclaims itself Kurdish,” adds Celik. “In Europe, I’ve seen many Kurdish activists open restaurants that are labeled ‘Turkish food’, although recently there is a momentum to broaden the description of their eateries to ‘Mediterranean.'”\u003c/p>\n\u003cp>To Tekin, the name Kobani also signifies his pride in other Kurdish accomplishments: “The power of women and the fight against inequality. In Syria, 80% of the fighters are women. To us, men and women are equal,” he says. “For the last ten years, whenever there are elections for mayors, we elect one man and one woman to run the city as co-mayors.”\u003c/p>\n\u003cfigure id=\"attachment_98378\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg\" alt=\"Kobani’s lamb shish kebab plate.\" width=\"720\" height=\"405\" class=\"size-full wp-image-98378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405-400x225.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s lamb shish kebab plate. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tekin is enjoying the success of his new restaurant. But his road to Berkeley was not a smooth one. He saw the Kurdish villages around his hometown burned down by Turkish forces, the men executed, the women and children left to survive on their own.\u003c/p>\n\u003cp>“Being a Kurdish person living in Turkey was always dangerous,” he said. “There were aggressive words and racist discrimination, with people saying things like ‘Dirty Kurds. You shouldn’t be in our country. Go back where you came from.’”\u003c/p>\n\u003cp>In 1997, Tekin moved to Marmaris, a Turkish resort town on the Mediterranean, where his brother managed a restaurant. “One night,” he said, “four [plain-clothed] policemen came to the restaurant where I was working.” His gaze switches to look off in the distance, as he recites the disturbing events of that night.\u003c/p>\n\u003cp>“Two of them were very drunk. They attacked my friend who was working there as a bodyguard and stabbed him 29 times. He died. As I rushed over to try and save him, they stabbed me too, in the spine. Then the uniformed Turkish police arrived. A bystander screamed at them to take me to the hospital. The policeman said, ‘I don’t want to take him in my police car because it will make it dirty with Kurdish blood.’”\u003c/p>\n\u003cp>Tekin continues, seemingly driven to finish the story, “After lying in the street in the rain for an hour, waiting for an ambulance that never came, a taxi driver saw me and volunteered to take me to the hospital. At the hospital, they never asked me my name or what happened because they didn’t want to write up a report that would make the Turkish officials look bad. So I couldn’t take them to court because I had no evidence.”\u003c/p>\n\u003cp>Tekin was temporarily paralyzed for three months, but thanks to one brother living in the Netherlands, he received treatment there and a got visa to come to the U.S., where another brother had settled in San Francisco. After sharing the details of these traumatic events, there’s a slight pause, then Tekin returns to his role as congenial host.\u003c/p>\n\u003cp>While he attended Foothill College in Los Altos, Tekin taught Kurdish folk dancing at the local Jewish community center. He had been part of a prize-winning professional folk dance company in his homeland and in Los Altos brought Jews and Kurds to dance together. “Kurds, Jews and Muslims should all live together in peace,” he says. “All religions come from the same God, so all are equal.”\u003c/p>\n\u003cp>He later transferred to Stanford University to study finance, but before he could graduate, he eased into the real-estate business.\u003c/p>\n\u003cfigure id=\"attachment_98380\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg\" alt=\"Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \" width=\"720\" height=\"676\" class=\"size-full wp-image-98380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676-400x376.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, Tekin is a busy man. He is opening two more restaurants in San Francisco that will also be called Kobani, and is helping his brother to re-open his popular restaurant, Hayes and Kebab, after renovations are complete in 2016. That’s not all: Tekin also owns a parking garage in a densely populated area of San Francisco and has a real-estate business specializing in restaurants and cafés.\u003c/p>\n\u003cp>“When you are born hungry, and you get some opportunities, you must use them wisely and not become spoiled,” he said. “My intent is to work as much as I can so I can contribute to my communities both here and back home. I have, and will continue to support, several non-profit organizations, like those that provide help for breast cancer, children’s education and abused women and children. I also intend to support associations that are against war — any war that will oppress a nation and destroy innocent civilians. As I have financial success, I will use that to contribute to people in need.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.yelp.com/biz/kobani-berkeley\" target=\"_blank\">Kobani Kurdish & Mediterranean Grill\u003c/a> is at 1901 University Ave. (at Martin Luther King Jr. Way), Berkeley.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kobani’s succulent chunks of chicken kebab, creamy hummus, moist dolmas, richly flavored lentil soup and generous gyros are a welcome addition to the corner of University Avenue and Martin Luther King Jr. Way in Berkeley.\u003c/p>\n\u003cp>But there is more to this new casual dining spot than meets the mouth.\u003c/p>\n\u003cp>The name of the restaurant may be familiar if you follow the news. Kobani, a city in northern Syria, was the site of the biggest defeat dealt to ISIS by Kurdish soldiers. But the four-month-long battle that raged from September 2014 until ISIS militants were driven out in January resulted in the widespread destruction of the 100-year-old city that was \u003ca href=\"http://www.thedailybeast.com/articles/2014/11/08/remembering-kobani-before-the-siege.html\" target=\"_blank\">famous for its olive-oil and cultural diversity\u003c/a>. And in a recent, disheartening \u003ca href=\"http://www.bbc.com/news/world-middle-east-29688108\" target=\"_blank\">reversal in June\u003c/a>, Islamic State militants re-entered Kobani, killing dozens of civilians.\u003cspan id=\"more-197744\">\u003c/span>\u003c/p>\n\u003cp>The restaurant’s logo features a massive golden sun that in Kurdish culture signifies rebirth and figures prominently on the Kurdish flag, whose red, white and green stripes grace a sign above Kobani. Both the name and the logo are acts of defiance.\u003c/p>\n\u003cp>“That flag is still illegal in Turkey and the Kurdish language is rarely spoken,” said Emin Tekin, Kobani’s owner, who grew up in Van, a Kurdish city in Eastern Turkey, and immigrated to San Francisco in 1999. Perhaps Tekin’s most daring move is the simple description on his window, “Kurdish and Mediterranean Grill.”\u003c/p>\n\u003cfigure id=\"attachment_98377\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg\" alt=\"Assorted starters: dolmas, babaganoush, hummus, kibbeh.\" width=\"720\" height=\"600\" class=\"size-full wp-image-98377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600-400x333.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Assorted starters: dolmas, babaganoush, hummus, kibbeh. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For some historical context, \u003ca href=\"http://www.bbc.com/news/world-middle-east-29702440\">the BBC summarizes\u003c/a>: “Kurds received harsh treatment at the hands of the Turkish authorities for generations. In response to uprisings in the 1920s and 1930s, many Kurds were resettled, Kurdish names and costumes were banned, the use of the Kurdish language was restricted and even the existence of a Kurdish ethnic identity was denied, with people designated ‘Mountain Turks.'”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In recent years there have been a few in-roads: Kurdish music, theater and film are more visible in Turkey than they were a decade ago. But tensions still remain high and surprisingly extend to Kurdish cooking, as reflected in this story from \u003ca href=\"http://www.themedialine.org/mideast-cafe/kurdish-food-takes-off-in-turkey-2/\">The Media Line:\u003c/a> “It may seem strange to outsiders that in Turkey, where Kurds represent 15 to 20 percent of the population and boast a century-old culinary tradition, there is not a single Kurdish restaurant. There are however, restaurants with ‘southeastern’ food, referring to the regions of Turkey with a predominantly Kurdish population.”\u003c/p>\n\u003cp>While we in the Bay Area are under no such restrictions, and several restaurants do serve Kurdish food, it seems Kobani, which opened in May, stands out for its proud proclamation of Kurdish-ness.\u003c/p>\n\u003cp>Whether taking orders, delivering plates loaded with freshly sliced, marinated meat to the eight tables in his restaurant, or chatting with his already loyal customers, Tekin is a charmer. His position as the youngest son in a family of nine children served him well. All of his older brothers, except one, opened restaurants, which became training grounds for the succeeding siblings. But Tekin is quick to admit that his family’s menus do not exclusively feature Kurdish dishes.\u003c/p>\n\u003cp>“Being from the Mediterranean side of the world,” he said, “in every country from Greece to Turkey, Syria to Lebanon, Israel to Morocco, people eat almost the same things but with different herbs and spices. In our casual dining joints, the idea is to provide comfort food that people are familiar with.”\u003c/p>\n\u003cfigure id=\"attachment_98376\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg\" alt=\"Kobani’s arugula and beet salad with creamy lentil soup.\" width=\"720\" height=\"573\" class=\"size-full wp-image-98376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573-400x318.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s arugula and beet salad with creamy lentil soup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Tekin, however, a few of the dishes on his menu do carry a subtle Kurdish spin: take, for example, the tangy pomegranate dressing on the beet, arugula and goat cheese salad, the bulgur pilaf with pepper paste; the couscous salad; \u003cem>mast o sir \u003c/em>(yogurt and cucumber dip) and the Kurdish baklava layered with cooked semolina flour and milk.\u003c/p>\n\u003cp>Although gyro spits rotate on many a Berkeley street, the smoky babaganoush, meltingly smooth hummus, and tender, deftly spiced meat at Kobani are definitely a cut above the rest. And the wrap sandwiches are large and reasonably priced for the student crowd who often orders them to go.\u003c/p>\n\u003cp>One evening, however, I find a large group of international students seated around a table, sharing the “family style mixed grill platter” — a wide, wooden board lined with lavash and topped with a mountain of sliced meats, assorted kebabs, mounds of bulgur and vegetable-studded rice.\u003c/p>\n\u003cfigure id=\"attachment_98379\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg\" alt=\"Kobani’s mixed grill platter is enough to feed a crowd.\" width=\"720\" height=\"518\" class=\"size-full wp-image-98379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518-400x288.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s mixed grill platter is enough to feed a crowd. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is the traditional way we Kurdish people eat, sitting around a big platter and all partaking from the same dish,” explains Filiz Celik, a Kurdish woman from Eastern Turkey, who is taking a break from her doctoral studies in Wales to visit friends in the Bay Area.\u003c/p>\n\u003cp>Celik was attracted to this new restaurant as soon as she saw its name. To her, “Kobani signifies the solidarity and strength of the Kurdish people uniting in the face of atrocity, as Kurdish forces from different countries cooperated to singlehandedly liberate Kobani, a Kurdish town, from ISIS.”\u003c/p>\n\u003cp>“It is thrilling to see a restaurant that proclaims itself Kurdish,” adds Celik. “In Europe, I’ve seen many Kurdish activists open restaurants that are labeled ‘Turkish food’, although recently there is a momentum to broaden the description of their eateries to ‘Mediterranean.'”\u003c/p>\n\u003cp>To Tekin, the name Kobani also signifies his pride in other Kurdish accomplishments: “The power of women and the fight against inequality. In Syria, 80% of the fighters are women. To us, men and women are equal,” he says. “For the last ten years, whenever there are elections for mayors, we elect one man and one woman to run the city as co-mayors.”\u003c/p>\n\u003cfigure id=\"attachment_98378\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg\" alt=\"Kobani’s lamb shish kebab plate.\" width=\"720\" height=\"405\" class=\"size-full wp-image-98378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405-400x225.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s lamb shish kebab plate. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tekin is enjoying the success of his new restaurant. But his road to Berkeley was not a smooth one. He saw the Kurdish villages around his hometown burned down by Turkish forces, the men executed, the women and children left to survive on their own.\u003c/p>\n\u003cp>“Being a Kurdish person living in Turkey was always dangerous,” he said. “There were aggressive words and racist discrimination, with people saying things like ‘Dirty Kurds. You shouldn’t be in our country. Go back where you came from.’”\u003c/p>\n\u003cp>In 1997, Tekin moved to Marmaris, a Turkish resort town on the Mediterranean, where his brother managed a restaurant. “One night,” he said, “four [plain-clothed] policemen came to the restaurant where I was working.” His gaze switches to look off in the distance, as he recites the disturbing events of that night.\u003c/p>\n\u003cp>“Two of them were very drunk. They attacked my friend who was working there as a bodyguard and stabbed him 29 times. He died. As I rushed over to try and save him, they stabbed me too, in the spine. Then the uniformed Turkish police arrived. A bystander screamed at them to take me to the hospital. The policeman said, ‘I don’t want to take him in my police car because it will make it dirty with Kurdish blood.’”\u003c/p>\n\u003cp>Tekin continues, seemingly driven to finish the story, “After lying in the street in the rain for an hour, waiting for an ambulance that never came, a taxi driver saw me and volunteered to take me to the hospital. At the hospital, they never asked me my name or what happened because they didn’t want to write up a report that would make the Turkish officials look bad. So I couldn’t take them to court because I had no evidence.”\u003c/p>\n\u003cp>Tekin was temporarily paralyzed for three months, but thanks to one brother living in the Netherlands, he received treatment there and a got visa to come to the U.S., where another brother had settled in San Francisco. After sharing the details of these traumatic events, there’s a slight pause, then Tekin returns to his role as congenial host.\u003c/p>\n\u003cp>While he attended Foothill College in Los Altos, Tekin taught Kurdish folk dancing at the local Jewish community center. He had been part of a prize-winning professional folk dance company in his homeland and in Los Altos brought Jews and Kurds to dance together. “Kurds, Jews and Muslims should all live together in peace,” he says. “All religions come from the same God, so all are equal.”\u003c/p>\n\u003cp>He later transferred to Stanford University to study finance, but before he could graduate, he eased into the real-estate business.\u003c/p>\n\u003cfigure id=\"attachment_98380\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg\" alt=\"Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \" width=\"720\" height=\"676\" class=\"size-full wp-image-98380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676-400x376.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, Tekin is a busy man. He is opening two more restaurants in San Francisco that will also be called Kobani, and is helping his brother to re-open his popular restaurant, Hayes and Kebab, after renovations are complete in 2016. That’s not all: Tekin also owns a parking garage in a densely populated area of San Francisco and has a real-estate business specializing in restaurants and cafés.\u003c/p>\n\u003cp>“When you are born hungry, and you get some opportunities, you must use them wisely and not become spoiled,” he said. “My intent is to work as much as I can so I can contribute to my communities both here and back home. I have, and will continue to support, several non-profit organizations, like those that provide help for breast cancer, children’s education and abused women and children. I also intend to support associations that are against war — any war that will oppress a nation and destroy innocent civilians. As I have financial success, I will use that to contribute to people in need.”\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.yelp.com/biz/kobani-berkeley\" target=\"_blank\">Kobani Kurdish & Mediterranean Grill\u003c/a> is at 1901 University Ave. (at Martin Luther King Jr. Way), Berkeley.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants",
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"content": "\u003cp>A new message appearing at the top of the menu at Camino, a high-end restaurant in Oakland, California, \u003ca href=\"http://www.caminorestaurant.com/no-tips\" target=\"_blank\">declares the end of an age-old American practice\u003c/a>. “No more tips!” it reads. “Our prices now include service so we can pay our employees a living wage.”\u003cspan id=\"more-22668\">\u003c/span>\u003c/p>\n\u003cp>The new prices—which have gone up 22 percent, and which now range from $29 to $37—and the restaurant’s corresponding tipping policy went into effect earlier this year, around the time the city’s minimum wage rose 36 percent to $12.25. And the two are related. While the new policy probably won’t put more into pockets of Camino’s decently paid servers, it will do something quietly revolutionary: it will help them offer a living wage to their (traditionally underpaid) cooks, dishwashers, and bussers.\u003c/p>\n\u003cp>Camino’s husband-and-wife co-owners Russell Moore and Allison Hopelain shared their philosophy on the restaurant’s website: “We have tried to instill a sense of teamwork at Camino—a place where each member of the team—waiters, bartenders, cooks, hosts and dishwashers—is all involved in serving our guests. And yet, we have been paying them as if we are running two separate businesses.” But the new policy changes all that.\u003c/p>\n\u003cp>A server working on a recent weekend seemed optimistic, although she has the least to lose from the new arrangement. Her new hourly wage is livable, she said, even if it means she never walks away with the occasional motherlode of tips in the high season. “If you’re willing to stick it out through the year, it makes up for the lack of big nights in the high season on slow shifts, during the less-crowded times of year,” she said.\u003c/p>\n\u003cp>“It means that all employees are paid based on their experience and have\u003cbr>\nroom to grow,” says Hopelain. “We offer any employee who is scheduled for five shifts a week health insurance and we do not cut shifts when we are slow.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While a handful of \u003ca href=\"http://time.com/3890984/cities-highest-minimum-wage-map/\" target=\"_blank\">cities across the country\u003c/a> have plans to raise their minimum wages over the next five years, only a few have put the rubber to the road. Like Oakland and San Francisco, Seattle is taking a tiered approach to raising its minimum wage (i.e., different businesses are required to increase wages at varying rates, depending on their size) with the goal of hitting $15 an hour by 2020. While restaurants are inevitably passing some of these costs on to their customers, many are also taking the opportunity to develop progressive pay models that could begin to level the playing fields between the front and back of the house.\u003c/p>\n\u003cp>Raising food prices to replace tipping is only one of the approaches Oakland restaurants are taking to survive the wage hike and redistribute the wealth.\u003c/p>\n\u003cp>At several other restaurants around the city, such as Toast, Boca Nova \u003ca href=\"http://www.sfgate.com/restaurants/article/Minimum-wage-hike-hits-booming-Oakland-dining-6115583.php\">diners now pay\u003c/a> an added 15 to 20 percent \u003ca href=\"http://www.mercurynews.com/business/ci_27262359/service-charges-instead-tips-being-tried-out-at\" target=\"_blank\">service charge\u003c/a>. Although it doesn’t make a big difference in the final amount paid, service charges might be an easier pill for some customers to swallow than higher menu prices.\u003c/p>\n\u003cp>Dr. Michael Lynn, a professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, says that his research shows that, “people don’t think about the tip as a part of restaurants’ expensiveness.” The same goes for a service charges, he adds. “So voluntary tipping and service charges are roughly the same in terms of perceptions of cost.”\u003c/p>\n\u003cp>In both cases the goal is to improve living conditions for the lowest paid workers in the chain—while paying their bills and retaining their most valuable employees.\u003c/p>\n\u003cp>\u003cstrong>An Industry Rife With Inequality\u003c/strong>\u003c/p>\n\u003cp>The American restaurant industry can be seen as a microcosm for the nation as a whole, in that it has long upheld a strong class divide. On the one hand, you have servers, bartenders, and hosts who run the “front of the house” in high-end restaurants. These jobs are often seen as a means to an end, a notorious way to help finance higher education and beginning careers in the arts, or—in some cases—a path to advance to a higher-profile career in the food world.\u003c/p>\n\u003cp>But for back of the house workers, as well as servers in lower-end establishments and most casual chain restaurants (think: the thousands of Red Lobsters and Olive Gardens around the country), that’s simply not the case. The \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">median hourly wage\u003c/a> in the restaurant industry, including tips, is just $10, compared with $18 outside the restaurant industry. And just as they do in our nation at large, gender and race play an important role in this divide.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://rocunited.org/\" target=\"_blank\">Restaurant Opportunity Center United\u003c/a>, an advocacy group working for restaurant workers around the nation, the median wage among white restaurant workers is almost \u003ca href=\"http://rocunited.org/research-resources/\">$4 per hour higher\u003c/a> than the median wage among restaurant workers of color, who are most likely to work the lowest-paying positions like cashiers. Similarly, ROC says female restaurant workers “suffer a 21.8 percent gender tax even after experience, education, and English language ability are accounted for.”\u003c/p>\n\u003cp>According to Saru Jayaraman, director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\" target=\"_blank\">Food Labor Research Center\u003c/a> at University of California at Berkeley and co-director of ROC United, “Seventy percent of tipped workers are women–women who suffer from deep poverty.” In fact, \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">one in six\u003c/a> restaurant workers lives below the poverty line. Furthermore, the current approach to paying tipped workers tends to compound these problems. While a handful of states don’t differentiate between the minimum wage for tipped and non-tipped workers, many pay \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">them much less\u003c/a>, and the federal minimum has \u003ca href=\"http://rocunited.org/one-fair-wage/national/\" target=\"_blank\">been $2.13 since 1991\u003c/a>. (ROC United has been campaigning to \u003ca href=\"http://rocunited.org/one-fair-wage/\" target=\"_blank\">do away with tipped minimum wage entirely\u003c/a> in recent years.)\u003c/p>\n\u003cp>\u003cstrong>Can Fair Wage Pioneers Survive the Jump?\u003c/strong>\u003c/p>\n\u003cp>In light of this context, the move away from tipping appears all the more progressive. But the big question is: Will the restaurants working the hardest to level the playing field for their employees be able to survive the shift?\u003c/p>\n\u003cp>Take Sal Bednarz, owner of Actual Café and Victory Burger, a side-by-side café and casual grass-fed burger joint in Oakland.\u003c/p>\n\u003cp>“All of our employees are making more than they were, but it’s our kitchen workers who have benefited considerably,” he says. “They’re happy about that—we’re happy about that.”\u003c/p>\n\u003cp>Bednarz says he raised his prices by 9 percent to account for the wage increase, and after an initial uptick in business, he’s seen what he calls “softness in certain areas of business,” including the café’s counter lunch and breakfast service, which he says are more price sensitive than the table service they offer in the evenings. He hasn’t moved to a service charge because, he says, it just isn’t possible for counter service.\u003c/p>\n\u003cp>The Actual Café’s location hasn’t helped either. “We’re a block away from the city of Emeryville and a few blocks from Berkeley,” Bednarz. “The fact that our minimum wage went up before those other cities meant that some of our most price-sensitive customers probably went elsewhere for their lattés.” In the long term, he says, he trusts that those cities will follow suit with higher wages, but Bednarz is nervous about the long-term viability of his and other small businesses that run on extremely tight margins.\u003c/p>\n\u003cp>“I believe that the long-term macro-economic forces at work here will put more money into lots of workers’ pockets and wages will go up everywhere, creating more disposable income for folks. And retail prices will go up as a result of folks paying higher wages. So I’m not sure which will be the stronger force. We may end up paying our workers more, but they’ll have less spending power in the end. It’s too early to tell.”\u003c/p>\n\u003cp>\u003cstrong>Footing the Bill\u003c/strong>\u003c/p>\n\u003cp>In Seattle, several restaurants are responding to the city’s recent wage increases and getting out ahead of the coming ones, including casual seafood restaurant \u003ca href=\"http://www.king5.com/story/news/local/seattle/2015/03/30/ivars-seattle-15-minimum-wage/70681252/\" target=\"_blank\">Ivar’s\u003c/a> and the higher-end \u003ca href=\"https://eatseacreatures.com/\" target=\"_blank\">Sea Creatures\u003c/a> chain, which have both gotten rid of tips and brought all their workers up to at least $15 an hour.\u003c/p>\n\u003cp>The decision, says Sea Creatures co-owner Jeremy Price, came as a result of a combination of the rising city wages, the need to provide health insurance for their workers via the Affordable Care Act, and a philosophy that he describes as “not loving tips in the first place.”\u003c/p>\n\u003cp>All the Sea Creatures Restaurants now include a 20 percent service charge, added on to the bill. And there is no longer a space on the credit card slip for tips. Price says his customers have been quick to adapt to the change, and some even leave small cash tips when they are especially happy with the service. “We’ve had very few complaints,” he says.\u003c/p>\n\u003cp>As at Camino and other Bay Area restaurants, Price and his partners have set up a system that maintains server pay of $31 to $40 an hour (including both wages and a percentage of the service charge), and now servers are also eligible for health insurance and a 401K retirement plan.\u003c/p>\n\u003cp>“We didn’t have a ton of cooks making less than $15, but now they are all making at least that,” says Price, who estimates that, “If you aggregate all the cooks, it’s around a 7 percent increase.”\u003c/p>\n\u003cp>Price says the company has seen more people sign up for healthcare and 401K plans than expected. The service charge isn’t covering all of that cost, he says, so Price and his co-owners are taking pay cuts.\u003c/p>\n\u003cp>“Our goal is to attract and retain the best people,” he adds. “So long-term, this is going to be a win for us, and we’re willing to take a pay cut to get there.”\u003c/p>\n\u003cp>Indeed, ROC’s Jayaraman says the forward-thinking restaurants she’s encountered feel that investing in their workers pays off in the long term. There’s usually less turnover, she says, which saves costs. But that’s not all. “They also see more invested employees interested in protecting their employers’ bottom lines by reducing things like energy costs, and reducing food waste,” she says.\u003c/p>\n\u003cp>It also has the potential to prompt a deeper sense of commitment to the work in other ways. The goal at Sea Creatures, Price says, “is making service work a little more professional, creating a situation where people can treat it like a career.”\u003c/p>\n\u003cp>At a time when the bulk of American workers are seeing \u003ca href=\"http://www.epi.org/publication/charting-wage-stagnation/\" target=\"_blank\">wage stagnation\u003c/a>, increasing income inequality and many employers’ move \u003ca href=\"http://bigstory.ap.org/article/temporary-jobs-rise-todays-shifting-economy\" target=\"_blank\">toward less-formal contract and temporary employment\u003c/a>, this is no small deal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Camino’s Hopewell sees the shift as an opportunity to approach the way her employees work in a whole new way–one that views the restaurant a little more like a single, living organism. “If there is a service issue, we address it as a restaurant concern. It is not just the server who gets a bad tip,” she says.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new message appearing at the top of the menu at Camino, a high-end restaurant in Oakland, California, \u003ca href=\"http://www.caminorestaurant.com/no-tips\" target=\"_blank\">declares the end of an age-old American practice\u003c/a>. “No more tips!” it reads. “Our prices now include service so we can pay our employees a living wage.”\u003cspan id=\"more-22668\">\u003c/span>\u003c/p>\n\u003cp>The new prices—which have gone up 22 percent, and which now range from $29 to $37—and the restaurant’s corresponding tipping policy went into effect earlier this year, around the time the city’s minimum wage rose 36 percent to $12.25. And the two are related. While the new policy probably won’t put more into pockets of Camino’s decently paid servers, it will do something quietly revolutionary: it will help them offer a living wage to their (traditionally underpaid) cooks, dishwashers, and bussers.\u003c/p>\n\u003cp>Camino’s husband-and-wife co-owners Russell Moore and Allison Hopelain shared their philosophy on the restaurant’s website: “We have tried to instill a sense of teamwork at Camino—a place where each member of the team—waiters, bartenders, cooks, hosts and dishwashers—is all involved in serving our guests. And yet, we have been paying them as if we are running two separate businesses.” But the new policy changes all that.\u003c/p>\n\u003cp>A server working on a recent weekend seemed optimistic, although she has the least to lose from the new arrangement. Her new hourly wage is livable, she said, even if it means she never walks away with the occasional motherlode of tips in the high season. “If you’re willing to stick it out through the year, it makes up for the lack of big nights in the high season on slow shifts, during the less-crowded times of year,” she said.\u003c/p>\n\u003cp>“It means that all employees are paid based on their experience and have\u003cbr>\nroom to grow,” says Hopelain. “We offer any employee who is scheduled for five shifts a week health insurance and we do not cut shifts when we are slow.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While a handful of \u003ca href=\"http://time.com/3890984/cities-highest-minimum-wage-map/\" target=\"_blank\">cities across the country\u003c/a> have plans to raise their minimum wages over the next five years, only a few have put the rubber to the road. Like Oakland and San Francisco, Seattle is taking a tiered approach to raising its minimum wage (i.e., different businesses are required to increase wages at varying rates, depending on their size) with the goal of hitting $15 an hour by 2020. While restaurants are inevitably passing some of these costs on to their customers, many are also taking the opportunity to develop progressive pay models that could begin to level the playing fields between the front and back of the house.\u003c/p>\n\u003cp>Raising food prices to replace tipping is only one of the approaches Oakland restaurants are taking to survive the wage hike and redistribute the wealth.\u003c/p>\n\u003cp>At several other restaurants around the city, such as Toast, Boca Nova \u003ca href=\"http://www.sfgate.com/restaurants/article/Minimum-wage-hike-hits-booming-Oakland-dining-6115583.php\">diners now pay\u003c/a> an added 15 to 20 percent \u003ca href=\"http://www.mercurynews.com/business/ci_27262359/service-charges-instead-tips-being-tried-out-at\" target=\"_blank\">service charge\u003c/a>. Although it doesn’t make a big difference in the final amount paid, service charges might be an easier pill for some customers to swallow than higher menu prices.\u003c/p>\n\u003cp>Dr. Michael Lynn, a professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, says that his research shows that, “people don’t think about the tip as a part of restaurants’ expensiveness.” The same goes for a service charges, he adds. “So voluntary tipping and service charges are roughly the same in terms of perceptions of cost.”\u003c/p>\n\u003cp>In both cases the goal is to improve living conditions for the lowest paid workers in the chain—while paying their bills and retaining their most valuable employees.\u003c/p>\n\u003cp>\u003cstrong>An Industry Rife With Inequality\u003c/strong>\u003c/p>\n\u003cp>The American restaurant industry can be seen as a microcosm for the nation as a whole, in that it has long upheld a strong class divide. On the one hand, you have servers, bartenders, and hosts who run the “front of the house” in high-end restaurants. These jobs are often seen as a means to an end, a notorious way to help finance higher education and beginning careers in the arts, or—in some cases—a path to advance to a higher-profile career in the food world.\u003c/p>\n\u003cp>But for back of the house workers, as well as servers in lower-end establishments and most casual chain restaurants (think: the thousands of Red Lobsters and Olive Gardens around the country), that’s simply not the case. The \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">median hourly wage\u003c/a> in the restaurant industry, including tips, is just $10, compared with $18 outside the restaurant industry. And just as they do in our nation at large, gender and race play an important role in this divide.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://rocunited.org/\" target=\"_blank\">Restaurant Opportunity Center United\u003c/a>, an advocacy group working for restaurant workers around the nation, the median wage among white restaurant workers is almost \u003ca href=\"http://rocunited.org/research-resources/\">$4 per hour higher\u003c/a> than the median wage among restaurant workers of color, who are most likely to work the lowest-paying positions like cashiers. Similarly, ROC says female restaurant workers “suffer a 21.8 percent gender tax even after experience, education, and English language ability are accounted for.”\u003c/p>\n\u003cp>According to Saru Jayaraman, director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\" target=\"_blank\">Food Labor Research Center\u003c/a> at University of California at Berkeley and co-director of ROC United, “Seventy percent of tipped workers are women–women who suffer from deep poverty.” In fact, \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">one in six\u003c/a> restaurant workers lives below the poverty line. Furthermore, the current approach to paying tipped workers tends to compound these problems. While a handful of states don’t differentiate between the minimum wage for tipped and non-tipped workers, many pay \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">them much less\u003c/a>, and the federal minimum has \u003ca href=\"http://rocunited.org/one-fair-wage/national/\" target=\"_blank\">been $2.13 since 1991\u003c/a>. (ROC United has been campaigning to \u003ca href=\"http://rocunited.org/one-fair-wage/\" target=\"_blank\">do away with tipped minimum wage entirely\u003c/a> in recent years.)\u003c/p>\n\u003cp>\u003cstrong>Can Fair Wage Pioneers Survive the Jump?\u003c/strong>\u003c/p>\n\u003cp>In light of this context, the move away from tipping appears all the more progressive. But the big question is: Will the restaurants working the hardest to level the playing field for their employees be able to survive the shift?\u003c/p>\n\u003cp>Take Sal Bednarz, owner of Actual Café and Victory Burger, a side-by-side café and casual grass-fed burger joint in Oakland.\u003c/p>\n\u003cp>“All of our employees are making more than they were, but it’s our kitchen workers who have benefited considerably,” he says. “They’re happy about that—we’re happy about that.”\u003c/p>\n\u003cp>Bednarz says he raised his prices by 9 percent to account for the wage increase, and after an initial uptick in business, he’s seen what he calls “softness in certain areas of business,” including the café’s counter lunch and breakfast service, which he says are more price sensitive than the table service they offer in the evenings. He hasn’t moved to a service charge because, he says, it just isn’t possible for counter service.\u003c/p>\n\u003cp>The Actual Café’s location hasn’t helped either. “We’re a block away from the city of Emeryville and a few blocks from Berkeley,” Bednarz. “The fact that our minimum wage went up before those other cities meant that some of our most price-sensitive customers probably went elsewhere for their lattés.” In the long term, he says, he trusts that those cities will follow suit with higher wages, but Bednarz is nervous about the long-term viability of his and other small businesses that run on extremely tight margins.\u003c/p>\n\u003cp>“I believe that the long-term macro-economic forces at work here will put more money into lots of workers’ pockets and wages will go up everywhere, creating more disposable income for folks. And retail prices will go up as a result of folks paying higher wages. So I’m not sure which will be the stronger force. We may end up paying our workers more, but they’ll have less spending power in the end. It’s too early to tell.”\u003c/p>\n\u003cp>\u003cstrong>Footing the Bill\u003c/strong>\u003c/p>\n\u003cp>In Seattle, several restaurants are responding to the city’s recent wage increases and getting out ahead of the coming ones, including casual seafood restaurant \u003ca href=\"http://www.king5.com/story/news/local/seattle/2015/03/30/ivars-seattle-15-minimum-wage/70681252/\" target=\"_blank\">Ivar’s\u003c/a> and the higher-end \u003ca href=\"https://eatseacreatures.com/\" target=\"_blank\">Sea Creatures\u003c/a> chain, which have both gotten rid of tips and brought all their workers up to at least $15 an hour.\u003c/p>\n\u003cp>The decision, says Sea Creatures co-owner Jeremy Price, came as a result of a combination of the rising city wages, the need to provide health insurance for their workers via the Affordable Care Act, and a philosophy that he describes as “not loving tips in the first place.”\u003c/p>\n\u003cp>All the Sea Creatures Restaurants now include a 20 percent service charge, added on to the bill. And there is no longer a space on the credit card slip for tips. Price says his customers have been quick to adapt to the change, and some even leave small cash tips when they are especially happy with the service. “We’ve had very few complaints,” he says.\u003c/p>\n\u003cp>As at Camino and other Bay Area restaurants, Price and his partners have set up a system that maintains server pay of $31 to $40 an hour (including both wages and a percentage of the service charge), and now servers are also eligible for health insurance and a 401K retirement plan.\u003c/p>\n\u003cp>“We didn’t have a ton of cooks making less than $15, but now they are all making at least that,” says Price, who estimates that, “If you aggregate all the cooks, it’s around a 7 percent increase.”\u003c/p>\n\u003cp>Price says the company has seen more people sign up for healthcare and 401K plans than expected. The service charge isn’t covering all of that cost, he says, so Price and his co-owners are taking pay cuts.\u003c/p>\n\u003cp>“Our goal is to attract and retain the best people,” he adds. “So long-term, this is going to be a win for us, and we’re willing to take a pay cut to get there.”\u003c/p>\n\u003cp>Indeed, ROC’s Jayaraman says the forward-thinking restaurants she’s encountered feel that investing in their workers pays off in the long term. There’s usually less turnover, she says, which saves costs. But that’s not all. “They also see more invested employees interested in protecting their employers’ bottom lines by reducing things like energy costs, and reducing food waste,” she says.\u003c/p>\n\u003cp>It also has the potential to prompt a deeper sense of commitment to the work in other ways. The goal at Sea Creatures, Price says, “is making service work a little more professional, creating a situation where people can treat it like a career.”\u003c/p>\n\u003cp>At a time when the bulk of American workers are seeing \u003ca href=\"http://www.epi.org/publication/charting-wage-stagnation/\" target=\"_blank\">wage stagnation\u003c/a>, increasing income inequality and many employers’ move \u003ca href=\"http://bigstory.ap.org/article/temporary-jobs-rise-todays-shifting-economy\" target=\"_blank\">toward less-formal contract and temporary employment\u003c/a>, this is no small deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Camino’s Hopewell sees the shift as an opportunity to approach the way her employees work in a whole new way–one that views the restaurant a little more like a single, living organism. “If there is a service issue, we address it as a restaurant concern. It is not just the server who gets a bad tip,” she says.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How A Bay Area 11-Year-Old Invented The Popsicle",
"title": "How A Bay Area 11-Year-Old Invented The Popsicle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area’s love affair with ice cream has a long history. In 1928, an enterprising soul invented the It’s It ice cream sandwich and sold it at San Francisco’s \u003ca href=\"https://en.wikipedia.org/wiki/Playland_(San_Francisco)\" target=\"_blank\">Playland-at-the-Beach\u003c/a>, and it soon became a Bay Area icon. Swensen's and Mitchell’s ice cream parlors have battled it out for ice cream parlor dominance since the 1950’s, with each attracting a loyal following. And now, there’s ice cream of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/01/bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots/\" target=\"_blank\">every style\u003c/a> and flavor available, whether you’re craving a simple \u003ca href=\"http://www.yelp.com/search?find_desc=ube+ice+cream&find_loc=San+Francisco%2C+CA\" target=\"_blank\">scoop of ube\u003c/a>, or a creamy cup of salted caramel created with \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">liquid nitrogen\u003c/a>.\u003c/p>\n\u003cp>The Bay Area also happens to be the birthplace of another frozen treat: the Popsicle. In 1905, 11-year-old Frank Epperson mixed some sugary soda powder with water and left the mixture out overnight. (Epperson’s location is debated: some sources, include his \u003ca href=\"http://www.nytimes.com/1983/10/27/obituaries/frank-epperson-89-inventor-of-popsicle-dies-in-california.html\" target=\"_blank\">Associated Press obituary\u003c/a> say he grew up in San Francisco, but \u003ca href=\"http://www.history.com/news/hungry-history/frozen-history-the-story-of-the-popsicle\" target=\"_blank\">others \u003c/a>say he lived in Oakland). It was a cold night, and the mixture froze. In the morning, Epperson devoured the icy concoction, licking it off the wooden stirrer. He declared it an Epsicle, a portmanteau of icicle and his name, and started selling the treat around his neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_98183\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3.jpg\">\u003cimg class=\"size-medium wp-image-98183\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3-800x450.jpg\" alt=\"A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1400x788.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-960x540.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com \u003ccite>(Alamedainfo.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1923, Epperson decided to expand sales beyond his neighborhood. He started selling the treat at \u003ca href=\"https://en.wikipedia.org/wiki/Neptune_Beach_(California)\" target=\"_blank\">Neptune Beach,\u003c/a> an amusement park on the coast of Alameda. Dubbed a “West Coast Coney Island,” the park featured roller coasters, baseball, and an Olympic-sized swimming pool. Neptune flourished in the pre-Depression days, and consumers eagerly consumed epsicles and snow cones (which also made their debut at Neptune).\u003c/p>\n\u003cp>Buoyed by this success, Epperson applied for \u003ca href=\"http://www.google.com/patents/US1505592\" target=\"_blank\">a patent\u003c/a> for his “frozen confection of attractive appearance, which can be conveniently consumed without contamination by contact with the hand and without the need for a plate, spoon, fork or other implement” at the Oakland courthouse in 1924. The patent illustrates the requirements for a perfect ice pop, including recommendations on the best wood for the stick: wood-bass, birch, and poplar. Eventually, Epperson’s children urged him to change the ice pop’s name to what they called it: a Pop’s ‘Sicle, or popsicle.\u003c/p>\n\u003cfigure id=\"attachment_98185\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited.jpg\">\u003cimg class=\"size-medium wp-image-98185\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited-800x1176.jpg\" alt='The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office' width=\"800\" height=\"1176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-800x1176.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-400x588.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1440x2117.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1400x2058.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1180x1734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-960x1411.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office \u003ccite>(United States Patent and Trademark Office)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Epperson’s charming yet unverifiable origin story has since become a quaint urban legend, but it didn’t have a happy ending for the inventor. A broke Epperson sold the rights to his creation to the Joe Lowe Company in 1929, much to his regret: \"I was flat and had to liquidate all my assets,\" he later said. \"I haven't been the same since.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Lowe Company went on to catapult Epperson’s invention to national success. During the Great Depression, the company debuted the \u003ca href=\"http://www.nytimes.com/1987/06/07/nyregion/follow-up-on-the-news-saying-goodbye-to-twin-popsicle.html\" target=\"_blank\">two stick popsicle \u003c/a>to help consumers stretch their dollar, selling the duo for five cents. The company also faced competition from \u003ca href=\"http://www.goodhumor.com/\" target=\"_blank\">Good Humor\u003c/a>--who had recently debuted its chocolate-covered ice cream on a stick--and were sued for \u003ca href=\"http://www.archives.gov/publications/prologue/2005/spring/popsicle-1.html\" target=\"_blank\">copyright infringement\u003c/a>. The court’s compromise? Popsicle could sell water-based treats, and Good Humor could sell ice cream pops. Popsicle tested the limits of the agreement, selling a “Milk Popsicle,” and the two companies tussled in court about the definitions of sherbert and ice cream over the years through a series of lawsuits.\u003c/p>\n\u003cp>The giant food corporation Unilever bought the Popsicle brand in 1989 and further expanded by introducing more options than the original fruit flavors. They also bought Good Humor, ending the feud between the two companies. Over the years, Epperson’s childhood invention achieved icon status, entry into the pantheon of American consumerism where a certain brand’s product become the default term for the item, a la Xerox or Kleenex. Also over the years, Unilever has worked to keep the name Popsicle theirs and theirs alone: in 2010, they \u003ca href=\"http://www.theatlantic.com/health/archive/2010/07/dont-use-the-p-word-a-popsicle-showdown/59412/\" target=\"_blank\">threatened legal action \u003c/a>against artisan Brooklyn ice pop makers People’s Pops for using the word “popsicle” on their blog.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=uiXzcqgRCfI\u003c/p>\n\u003cp>Things have changed since Epperson debuted his invention almost a century ago. Today, Neptune Beach is nothing more than \u003ca href=\"https://www.youtube.com/watch?v=jg88HXY_eA0\" target=\"_blank\">a mural\u003c/a> in a shopping center. There are a \u003ca href=\"http://www.popsicle.com/product\" target=\"_blank\">dizzying amount of Popsicle choices\u003c/a> on the market: Mystery Middle popsicles, Slow Melt Mighty Mini popsicles, and Frozen popsicles (\"Pretend your pop is a microphone and belt, 'Let it gooo!'\").\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But despite the changes, his unhappy exit from the company and his death in 1983, Epperson’s invention--and his apocryphal origin story--continues to charm. He’s buried in Oakland’s Mountain View Cemetery, where he’s featured \u003ca href=\"http://www.mountainviewcemetery.org/tour-cemetery-oakland-ca.html\" target=\"_blank\">on a tour \u003c/a>celebrating food luminaries along with chocolate mogul Domingo Ghirardelli and mai tai inventor Victor \"Trader Vic\" Bergeron. His story has been repeated everywhere, from the official Popsicle website--where it’s illustrated \u003ca href=\"http://www.popsicle.com/campaigns/popsicle-story/\" target=\"_blank\">in comic form\u003c/a>--to an inspirational \u003ca href=\"http://www.amazon.com/Walking-Your-Own-Shoes-Direction/dp/B003V1WDUA\" target=\"_blank\">Christian self-help book \u003c/a>about trusting in God’s grand plan for your life. His childhood invention, born randomly on a freezing night, has also proved to be even more successful than he could have imagined: today, the company sells two billion Popsicles every year.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s love affair with ice cream has a long history. In 1928, an enterprising soul invented the It’s It ice cream sandwich and sold it at San Francisco’s \u003ca href=\"https://en.wikipedia.org/wiki/Playland_(San_Francisco)\" target=\"_blank\">Playland-at-the-Beach\u003c/a>, and it soon became a Bay Area icon. Swensen's and Mitchell’s ice cream parlors have battled it out for ice cream parlor dominance since the 1950’s, with each attracting a loyal following. And now, there’s ice cream of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/01/bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots/\" target=\"_blank\">every style\u003c/a> and flavor available, whether you’re craving a simple \u003ca href=\"http://www.yelp.com/search?find_desc=ube+ice+cream&find_loc=San+Francisco%2C+CA\" target=\"_blank\">scoop of ube\u003c/a>, or a creamy cup of salted caramel created with \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">liquid nitrogen\u003c/a>.\u003c/p>\n\u003cp>The Bay Area also happens to be the birthplace of another frozen treat: the Popsicle. In 1905, 11-year-old Frank Epperson mixed some sugary soda powder with water and left the mixture out overnight. (Epperson’s location is debated: some sources, include his \u003ca href=\"http://www.nytimes.com/1983/10/27/obituaries/frank-epperson-89-inventor-of-popsicle-dies-in-california.html\" target=\"_blank\">Associated Press obituary\u003c/a> say he grew up in San Francisco, but \u003ca href=\"http://www.history.com/news/hungry-history/frozen-history-the-story-of-the-popsicle\" target=\"_blank\">others \u003c/a>say he lived in Oakland). It was a cold night, and the mixture froze. In the morning, Epperson devoured the icy concoction, licking it off the wooden stirrer. He declared it an Epsicle, a portmanteau of icicle and his name, and started selling the treat around his neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_98183\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3.jpg\">\u003cimg class=\"size-medium wp-image-98183\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3-800x450.jpg\" alt=\"A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1400x788.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-960x540.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com \u003ccite>(Alamedainfo.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1923, Epperson decided to expand sales beyond his neighborhood. He started selling the treat at \u003ca href=\"https://en.wikipedia.org/wiki/Neptune_Beach_(California)\" target=\"_blank\">Neptune Beach,\u003c/a> an amusement park on the coast of Alameda. Dubbed a “West Coast Coney Island,” the park featured roller coasters, baseball, and an Olympic-sized swimming pool. Neptune flourished in the pre-Depression days, and consumers eagerly consumed epsicles and snow cones (which also made their debut at Neptune).\u003c/p>\n\u003cp>Buoyed by this success, Epperson applied for \u003ca href=\"http://www.google.com/patents/US1505592\" target=\"_blank\">a patent\u003c/a> for his “frozen confection of attractive appearance, which can be conveniently consumed without contamination by contact with the hand and without the need for a plate, spoon, fork or other implement” at the Oakland courthouse in 1924. The patent illustrates the requirements for a perfect ice pop, including recommendations on the best wood for the stick: wood-bass, birch, and poplar. Eventually, Epperson’s children urged him to change the ice pop’s name to what they called it: a Pop’s ‘Sicle, or popsicle.\u003c/p>\n\u003cfigure id=\"attachment_98185\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited.jpg\">\u003cimg class=\"size-medium wp-image-98185\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited-800x1176.jpg\" alt='The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office' width=\"800\" height=\"1176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-800x1176.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-400x588.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1440x2117.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1400x2058.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1180x1734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-960x1411.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office \u003ccite>(United States Patent and Trademark Office)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Epperson’s charming yet unverifiable origin story has since become a quaint urban legend, but it didn’t have a happy ending for the inventor. A broke Epperson sold the rights to his creation to the Joe Lowe Company in 1929, much to his regret: \"I was flat and had to liquidate all my assets,\" he later said. \"I haven't been the same since.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Lowe Company went on to catapult Epperson’s invention to national success. During the Great Depression, the company debuted the \u003ca href=\"http://www.nytimes.com/1987/06/07/nyregion/follow-up-on-the-news-saying-goodbye-to-twin-popsicle.html\" target=\"_blank\">two stick popsicle \u003c/a>to help consumers stretch their dollar, selling the duo for five cents. The company also faced competition from \u003ca href=\"http://www.goodhumor.com/\" target=\"_blank\">Good Humor\u003c/a>--who had recently debuted its chocolate-covered ice cream on a stick--and were sued for \u003ca href=\"http://www.archives.gov/publications/prologue/2005/spring/popsicle-1.html\" target=\"_blank\">copyright infringement\u003c/a>. The court’s compromise? Popsicle could sell water-based treats, and Good Humor could sell ice cream pops. Popsicle tested the limits of the agreement, selling a “Milk Popsicle,” and the two companies tussled in court about the definitions of sherbert and ice cream over the years through a series of lawsuits.\u003c/p>\n\u003cp>The giant food corporation Unilever bought the Popsicle brand in 1989 and further expanded by introducing more options than the original fruit flavors. They also bought Good Humor, ending the feud between the two companies. Over the years, Epperson’s childhood invention achieved icon status, entry into the pantheon of American consumerism where a certain brand’s product become the default term for the item, a la Xerox or Kleenex. Also over the years, Unilever has worked to keep the name Popsicle theirs and theirs alone: in 2010, they \u003ca href=\"http://www.theatlantic.com/health/archive/2010/07/dont-use-the-p-word-a-popsicle-showdown/59412/\" target=\"_blank\">threatened legal action \u003c/a>against artisan Brooklyn ice pop makers People’s Pops for using the word “popsicle” on their blog.\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/uiXzcqgRCfI'\n title='//www.youtube.com/embed/uiXzcqgRCfI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Things have changed since Epperson debuted his invention almost a century ago. Today, Neptune Beach is nothing more than \u003ca href=\"https://www.youtube.com/watch?v=jg88HXY_eA0\" target=\"_blank\">a mural\u003c/a> in a shopping center. There are a \u003ca href=\"http://www.popsicle.com/product\" target=\"_blank\">dizzying amount of Popsicle choices\u003c/a> on the market: Mystery Middle popsicles, Slow Melt Mighty Mini popsicles, and Frozen popsicles (\"Pretend your pop is a microphone and belt, 'Let it gooo!'\").\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But despite the changes, his unhappy exit from the company and his death in 1983, Epperson’s invention--and his apocryphal origin story--continues to charm. He’s buried in Oakland’s Mountain View Cemetery, where he’s featured \u003ca href=\"http://www.mountainviewcemetery.org/tour-cemetery-oakland-ca.html\" target=\"_blank\">on a tour \u003c/a>celebrating food luminaries along with chocolate mogul Domingo Ghirardelli and mai tai inventor Victor \"Trader Vic\" Bergeron. His story has been repeated everywhere, from the official Popsicle website--where it’s illustrated \u003ca href=\"http://www.popsicle.com/campaigns/popsicle-story/\" target=\"_blank\">in comic form\u003c/a>--to an inspirational \u003ca href=\"http://www.amazon.com/Walking-Your-Own-Shoes-Direction/dp/B003V1WDUA\" target=\"_blank\">Christian self-help book \u003c/a>about trusting in God’s grand plan for your life. His childhood invention, born randomly on a freezing night, has also proved to be even more successful than he could have imagined: today, the company sells two billion Popsicles every year.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland",
"title": "Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97903,97901,97902,97907,97906,97904,97905,97900,97898,97899\"]\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97920,97922,97921,97919,97915,97917,97916,97918\"]\u003c/p>\n\u003cp>\u003cstrong>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97936,97935,97934,97939,97937,97938,97933\"]\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97947,97945,97946,97944,97943,97941,97942,97948\"]\u003c/p>\n\u003cp>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97961,97959,97960,97958,97956,97954,97955,97957,97953,97951,97952\"]\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97964,97970,97968,97969,98020,97971,97967,97965,97966\"]\u003c/p>\n\u003cp>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97973,97981,97979,97980,97974,97977,97975,97976,97978\"]\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97990,97988,97989,97984,97987,97985,97986,97983\"]\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97996,97995,97994,97993\"]\u003c/p>\n\u003cp>\u003cstrong>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\u003c/a>\u003cbr>\nPrice range: $ (Entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98004,98002,98003,98001,98007,98005,98006,98000,97999\"]\u003c/p>\n\u003cp>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\u003c/a>\u003cbr>\nPrice range: $ (Entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\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.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"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",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"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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"id": "here-and-now",
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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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"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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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"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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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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