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"content": "\u003cfigure id=\"attachment_92246\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson.jpg\" alt=\"Doria Robinson is transforming an empty lot in North Richmond, California. Photo: Twilight Greenaway\" width=\"680\" height=\"406\" class=\"size-full wp-image-92246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doria Robinson is transforming an empty lot in North Richmond, California. Photo: Twilight Greenaway\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/aschlessmeirer/\" target=\"_blank\">Adrien Schless-Meier\u003c/a>, \u003ca href=\"http://civileats.com/2015/01/19/this-urban-farmer-is-growing-jobs-in-her-community/\" target=\"_blank\">Civil Eats\u003c/a> (1/19/15)\u003c/p>\n\u003cp>In 2012, the city of Richmond, California, garnered national attention when its residents voted down a ballot measure to \u003ca href=\"http://www.huffingtonpost.com/2012/11/07/soda-taxes_n_2088170.html\" target=\"_blank\">impose a tax on sugary beverages\u003c/a>. Groups like \u003ca href=\"http://www.dunkthejunk.org/\" target=\"_blank\">Dunk the Junk\u003c/a> hoped the measure would significantly hamper the city’s growing obesity problem. Doria Robinson, executive director of \u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\">Urban Tilth\u003c/a>, saw the tax as an opportunity to invest in the health of her community.\u003c/p>\n\u003cp>Robinson emphasizes that low-income communities are often forced by budget constraints to invest only in the short-term, but something like the soda tax, which would have paid for youth sports and health education programs, could harness collective power little by little, culminating in a transformative change (voters in nearby Berkeley \u003ca href=\"http://civileats.com/2014/11/05/big-soda-suffers-historic-defeat-after-berkeley-voters-approve-soda-tax/\" target=\"_blank\">passed a soda tax\u003c/a> in November 2014). “We have resources. We buy food every day. We can use those resources however we choose,” argues Robinson. “As a collective, if we all threw a little [money] in the pot, we can afford” to have a healthier future.\u003c/p>\n\u003cp>When she was growing up in Richmond, Robinson didn’t think much about where the food she ate might have come from, let alone how she might grow it herself. The city’s poverty level hovers around 18 percent and the overall and child \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/our-research/map-the-meal-gap/\" target=\"_blank\">food insecurity rates\u003c/a> in Richmond’s congressional district are just under 14 percent and 21 percent, respectively. Until recently, Richmond had the \u003ca href=\"http://www.motherjones.com/politics/2014/06/richmond-california-murder-rate-gun-death\" target=\"_blank\">ninth highest murder rate \u003c/a>in the country, and much of the violence was inextricably linked to a lack of resources and opportunities in low-income neighborhoods.\u003c/p>\n\u003cp>It wasn’t until she landed at Hampshire College in western Massachusetts that Robinson learned about local food, quickly becoming a regular among the students who tended to the school’s \u003ca href=\"https://www.hampshire.edu/farm/hampshire-college-farm\" target=\"_blank\">small organic farm\u003c/a>. As her involvement in farming grew, so did her exposure to alternatives to the industrial food system. She learned the ins and outs of running a community-supported agriculture (CSA) program, tried her hand in food retail, and eventually landed back in California at \u003ca href=\"http://www.veritablevegetable.com/\" target=\"_blank\">Veritable Vegetable\u003c/a>, a San Francisco-based distribution company and \u003ca href=\"http://www.bcorporation.net/\" target=\"_blank\">certified B Corp\u003c/a> that sells produce across the state. Working in distribution allowed Robinson to see the potential to dramatically shift a whole region or city’s relationship to food. Maybe, she thought, she could help that change take root in her hometown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2005, shortly after settling back in Richmond, Robinson connected with local food activist Park Guthrie, who pitched an idea to a group of activists to convert 42 blocks of the Richmond Greenway into urban gardens that could both tackle food insecurity and teach residents about native plants and pollinators. Robinson had always viewed the area around the Greenway, a stretch of abandoned railroad that ran through the heart of her childhood neighborhood, as a vestige of urban blight. But Guthrie’s vision inspired Robinson, who immediately offered to help him put his plan into action. “I knew that this space could be transformed into open, gleaning gardens for the whole neighborhood,” recalls Robinson. She began volunteering with Urban Tilth who partnered with school gardeners to figure out how to build green spaces and gardens on the Greenway, and Urban Tilth found its purpose.\u003c/p>\n\u003cfigure id=\"attachment_92247\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson1-e1421954381803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson1-e1421954381803.jpg\" alt=\"Doria Robinson in Richmond, California. Photo: Twilight Greenaway\" width=\"500\" class=\"size-full wp-image-92247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doria Robinson in Richmond, California. Photo: Twilight Greenaway\u003c/figcaption>\u003c/figure>\n\u003cp>Nine years after joining Urban Tilth as a volunteer, Robinson now heads the organization. As it has grown, Urban Tilth has recognized that gardening can’t solve all of a community’s problems. “Alone, the community garden can’t sustain. You’re able to impact a much larger circle of people through a CSA or market stand,” notes Robinson.\u003c/p>\n\u003cp>She also admits that not everyone likes gardening and that’s okay. Urban food projects should be diverse enough to accommodate everyone, even those who shriek at the sight of an earthworm. “We still want them to eat the food,” says Robinson.\u003c/p>\n\u003cp>In addition to its 13 farm and garden sites, Urban Tilth is preparing to launch a CSA and has 150 families on the waiting list. Urban Tilth also working with \u003ca href=\"http://richmondfoodpolicycouncil.org/\" target=\"_blank\">The Richmond Food Policy Council\u003c/a> on a campaign to add fresh, locally-sourced salad bars to Richmond schools.\u003c/p>\n\u003cp>The idea for the Council arose out of the need to protect the vital local food infrastructure Urban Tilth had begun to develop. After combing through the city’s ordinances, Robinson and her colleagues realized that community gardening was not explicitly permitted—which effectively meant it was illegal.\u003c/p>\n\u003cp>Although many city officials informally supported local food, the Council worked with City’s Planning Department to create the city’s first urban agriculture ordinance in order to protect gardens and other urban food projects well into the future.\u003c/p>\n\u003cp>Asked if she ever feels Urban Tilth is stretched too thin, Robinson replies that the organization strives to meet her community’s myriad needs—many of which go unaddressed by other groups or local governments. “We could wait around for somebody to come along,” she says, “but we decided to step in” and make change happen.\u003c/p>\n\u003cp>While Urban Tilth has certainly propelled significant changes to the landscape in Richmond, Robinson champions the organization for its investment in the city’s most important resource: its residents. Like many community-based urban food projects, the organization relied almost exclusively on volunteer labor in its early years to tend and manage the gardens. This, Robinson says, was simply unsustainable.\u003c/p>\n\u003cp>“I’ve always been interested in how to get low-income people involved,” Robinson notes. “The answer is jobs.”\u003c/p>\n\u003cp>Under Robinson’s direction, Urban Tilth began training paid apprentices to coordinate garden programs. “Those first apprentices are almost all staff members at Urban Tilth six years later,” Robinson is proud to say. “And they’re teaching new apprentices—we have over 40 a year.”\u003c/p>\n\u003cp>In a city where steady employment for youth and inexperienced workers is limited to big box stores like Walmart and Target, or fast-food joints like Taco Bell and McDonald’s, Urban Tilth provides a different path. The organization’s programs target youth and trains them to become community leaders who can pass knowledge from generation to generation. Robinson ultimately hopes that by empowering young people with hard skills in agriculture and business, Urban Tilth might eventually seed a number of small co-operative food business in Richmond.\u003c/p>\n\u003cp>“I hope that Richmond will grow,” Robinson says of the city’s future, not in size or scope, but in confidence. While many people in Richmond are low-income, Robinson emphasizes that they are “not in intellectual poverty or poverty in terms of our relationships.”\u003c/p>\n\u003cp>“We want kids to have pride being from Richmond,” she adds. “We want to pull ourselves up collectively—not by our bootstraps, but together.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAdrien Schless-Meier is deputy managing editor of Civil Eats and a contributor to the \u003ca href=\"http://civileats.com/category/local-eats-2/\" target=\"_blank\">Local Eats\u003c/a> series, a column highlighting innovative efforts to create vibrant local food systems across the United States. She currently works at the Bauman Foundation to support redistricting reform. She lives in Washington, DC.\u003c/p>\n\n",
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"excerpt": "In a city where steady employment for youth and inexperienced workers is limited to big box stores like Walmart and Target, or fast-food joints like Taco Bell and McDonald’s, Urban Tilth provides a different path. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92246\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson.jpg\" alt=\"Doria Robinson is transforming an empty lot in North Richmond, California. Photo: Twilight Greenaway\" width=\"680\" height=\"406\" class=\"size-full wp-image-92246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doria Robinson is transforming an empty lot in North Richmond, California. Photo: Twilight Greenaway\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/aschlessmeirer/\" target=\"_blank\">Adrien Schless-Meier\u003c/a>, \u003ca href=\"http://civileats.com/2015/01/19/this-urban-farmer-is-growing-jobs-in-her-community/\" target=\"_blank\">Civil Eats\u003c/a> (1/19/15)\u003c/p>\n\u003cp>In 2012, the city of Richmond, California, garnered national attention when its residents voted down a ballot measure to \u003ca href=\"http://www.huffingtonpost.com/2012/11/07/soda-taxes_n_2088170.html\" target=\"_blank\">impose a tax on sugary beverages\u003c/a>. Groups like \u003ca href=\"http://www.dunkthejunk.org/\" target=\"_blank\">Dunk the Junk\u003c/a> hoped the measure would significantly hamper the city’s growing obesity problem. Doria Robinson, executive director of \u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\">Urban Tilth\u003c/a>, saw the tax as an opportunity to invest in the health of her community.\u003c/p>\n\u003cp>Robinson emphasizes that low-income communities are often forced by budget constraints to invest only in the short-term, but something like the soda tax, which would have paid for youth sports and health education programs, could harness collective power little by little, culminating in a transformative change (voters in nearby Berkeley \u003ca href=\"http://civileats.com/2014/11/05/big-soda-suffers-historic-defeat-after-berkeley-voters-approve-soda-tax/\" target=\"_blank\">passed a soda tax\u003c/a> in November 2014). “We have resources. We buy food every day. We can use those resources however we choose,” argues Robinson. “As a collective, if we all threw a little [money] in the pot, we can afford” to have a healthier future.\u003c/p>\n\u003cp>When she was growing up in Richmond, Robinson didn’t think much about where the food she ate might have come from, let alone how she might grow it herself. The city’s poverty level hovers around 18 percent and the overall and child \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/our-research/map-the-meal-gap/\" target=\"_blank\">food insecurity rates\u003c/a> in Richmond’s congressional district are just under 14 percent and 21 percent, respectively. Until recently, Richmond had the \u003ca href=\"http://www.motherjones.com/politics/2014/06/richmond-california-murder-rate-gun-death\" target=\"_blank\">ninth highest murder rate \u003c/a>in the country, and much of the violence was inextricably linked to a lack of resources and opportunities in low-income neighborhoods.\u003c/p>\n\u003cp>It wasn’t until she landed at Hampshire College in western Massachusetts that Robinson learned about local food, quickly becoming a regular among the students who tended to the school’s \u003ca href=\"https://www.hampshire.edu/farm/hampshire-college-farm\" target=\"_blank\">small organic farm\u003c/a>. As her involvement in farming grew, so did her exposure to alternatives to the industrial food system. She learned the ins and outs of running a community-supported agriculture (CSA) program, tried her hand in food retail, and eventually landed back in California at \u003ca href=\"http://www.veritablevegetable.com/\" target=\"_blank\">Veritable Vegetable\u003c/a>, a San Francisco-based distribution company and \u003ca href=\"http://www.bcorporation.net/\" target=\"_blank\">certified B Corp\u003c/a> that sells produce across the state. Working in distribution allowed Robinson to see the potential to dramatically shift a whole region or city’s relationship to food. Maybe, she thought, she could help that change take root in her hometown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2005, shortly after settling back in Richmond, Robinson connected with local food activist Park Guthrie, who pitched an idea to a group of activists to convert 42 blocks of the Richmond Greenway into urban gardens that could both tackle food insecurity and teach residents about native plants and pollinators. Robinson had always viewed the area around the Greenway, a stretch of abandoned railroad that ran through the heart of her childhood neighborhood, as a vestige of urban blight. But Guthrie’s vision inspired Robinson, who immediately offered to help him put his plan into action. “I knew that this space could be transformed into open, gleaning gardens for the whole neighborhood,” recalls Robinson. She began volunteering with Urban Tilth who partnered with school gardeners to figure out how to build green spaces and gardens on the Greenway, and Urban Tilth found its purpose.\u003c/p>\n\u003cfigure id=\"attachment_92247\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson1-e1421954381803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson1-e1421954381803.jpg\" alt=\"Doria Robinson in Richmond, California. Photo: Twilight Greenaway\" width=\"500\" class=\"size-full wp-image-92247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doria Robinson in Richmond, California. Photo: Twilight Greenaway\u003c/figcaption>\u003c/figure>\n\u003cp>Nine years after joining Urban Tilth as a volunteer, Robinson now heads the organization. As it has grown, Urban Tilth has recognized that gardening can’t solve all of a community’s problems. “Alone, the community garden can’t sustain. You’re able to impact a much larger circle of people through a CSA or market stand,” notes Robinson.\u003c/p>\n\u003cp>She also admits that not everyone likes gardening and that’s okay. Urban food projects should be diverse enough to accommodate everyone, even those who shriek at the sight of an earthworm. “We still want them to eat the food,” says Robinson.\u003c/p>\n\u003cp>In addition to its 13 farm and garden sites, Urban Tilth is preparing to launch a CSA and has 150 families on the waiting list. Urban Tilth also working with \u003ca href=\"http://richmondfoodpolicycouncil.org/\" target=\"_blank\">The Richmond Food Policy Council\u003c/a> on a campaign to add fresh, locally-sourced salad bars to Richmond schools.\u003c/p>\n\u003cp>The idea for the Council arose out of the need to protect the vital local food infrastructure Urban Tilth had begun to develop. After combing through the city’s ordinances, Robinson and her colleagues realized that community gardening was not explicitly permitted—which effectively meant it was illegal.\u003c/p>\n\u003cp>Although many city officials informally supported local food, the Council worked with City’s Planning Department to create the city’s first urban agriculture ordinance in order to protect gardens and other urban food projects well into the future.\u003c/p>\n\u003cp>Asked if she ever feels Urban Tilth is stretched too thin, Robinson replies that the organization strives to meet her community’s myriad needs—many of which go unaddressed by other groups or local governments. “We could wait around for somebody to come along,” she says, “but we decided to step in” and make change happen.\u003c/p>\n\u003cp>While Urban Tilth has certainly propelled significant changes to the landscape in Richmond, Robinson champions the organization for its investment in the city’s most important resource: its residents. Like many community-based urban food projects, the organization relied almost exclusively on volunteer labor in its early years to tend and manage the gardens. This, Robinson says, was simply unsustainable.\u003c/p>\n\u003cp>“I’ve always been interested in how to get low-income people involved,” Robinson notes. “The answer is jobs.”\u003c/p>\n\u003cp>Under Robinson’s direction, Urban Tilth began training paid apprentices to coordinate garden programs. “Those first apprentices are almost all staff members at Urban Tilth six years later,” Robinson is proud to say. “And they’re teaching new apprentices—we have over 40 a year.”\u003c/p>\n\u003cp>In a city where steady employment for youth and inexperienced workers is limited to big box stores like Walmart and Target, or fast-food joints like Taco Bell and McDonald’s, Urban Tilth provides a different path. The organization’s programs target youth and trains them to become community leaders who can pass knowledge from generation to generation. Robinson ultimately hopes that by empowering young people with hard skills in agriculture and business, Urban Tilth might eventually seed a number of small co-operative food business in Richmond.\u003c/p>\n\u003cp>“I hope that Richmond will grow,” Robinson says of the city’s future, not in size or scope, but in confidence. While many people in Richmond are low-income, Robinson emphasizes that they are “not in intellectual poverty or poverty in terms of our relationships.”\u003c/p>\n\u003cp>“We want kids to have pride being from Richmond,” she adds. “We want to pull ourselves up collectively—not by our bootstraps, but together.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAdrien Schless-Meier is deputy managing editor of Civil Eats and a contributor to the \u003ca href=\"http://civileats.com/category/local-eats-2/\" target=\"_blank\">Local Eats\u003c/a> series, a column highlighting innovative efforts to create vibrant local food systems across the United States. She currently works at the Bauman Foundation to support redistricting reform. She lives in Washington, DC.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trucks, Share The Lane. Food Bikes Are Merging Into The Business",
"title": "Food Trucks, Share The Lane. Food Bikes Are Merging Into The Business",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\" alt=\"Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/371688456/food-trucks-share-the-lane-food-bikes-are-merging-into-the-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/16/15)\u003c/p>\n\u003cp>When upscale food trucks roared into popularity a few years ago, the folks running them praised their rolling operations as far cheaper and simpler to launch than a bricks-and-mortar restaurant.\u003c/p>\n\u003cp>Now, entrepreneurs are finding similar advantages in food bikes.\u003c/p>\n\u003cp>Brewers, chefs, baristas and even farmers are turning to pedal-powered vehicles to bring their goods to consumers — and, sometimes, actually produce them on the street.\u003c/p>\n\u003cp>The environmental benefits of ditching a motor are obvious — fewer emissions into the urban air. It also makes sense financially: A fully outfitted food bike costs just several thousand dollars — a fraction of the price of a food truck, which runs tens of thousands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the main appeal, it seems, is far simpler.\u003c/p>\n\u003cfigure id=\"attachment_92128\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-e1421444397703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-290x209.jpg\" alt=\"Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\" width=\"290\" height=\"209\" class=\"size-medium wp-image-92128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's more convenient being on a bike,\" says Vincent Sterne, owner of \u003ca href=\"http://www.tworiverscider.com/\">Two Rivers Cider Co.\u003c/a> in Sacramento, Calif.\u003c/p>\n\u003cp>Sterne has been delivering cider kegs and bottles by bike to bars and retailers for 18 years.\u003c/p>\n\u003cp>\"I go to all the local beer festivals on my bicycle, and I pull in and get set up and pull out again faster than anyone in a truck,\" says Sterne, who uses four company bicycles. One of them is actually a moving bar: a cargo bike fitted with keg mounts and tap handles that he pedals to special tasting events. \"I just roll up and turn on the CO2,\" he says. \"It's that easy.\"\u003c/p>\n\u003cp>Charlie Wicker, owner of \u003ca href=\"http://www.trailheadcoffeeroasters.com/\">Trailhead Coffee Roasters\u003c/a>, uses a pair of cargo bikes for all deliveries within the 6-mile radius of urban Portland, Ore. He even has the capacity to pull over anywhere to brew and serve coffee. He says riding even a heavily loaded bicycle in a congested city is swifter and more efficient than using a vehicle.\u003c/p>\n\u003cp>\"We're doing high volumes of retail business within the Portland area, and we use bikes because it works,\" Wicker says.\u003c/p>\n\u003cfigure id=\"attachment_92129\" class=\"wp-caption aligncenter\" style=\"max-width: 994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\" width=\"994\" height=\"559\" class=\"size-full wp-image-92129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\u003c/figcaption>\u003c/figure>\n\u003cp>He can carry 200 pounds of coffee at a time — even uphill — and says he pedals 600 to 700 pounds weekly to Portland cafes, grocery stores and restaurants. And he says he can make his routine delivery circuit faster than competing coffee purveyors, whom he sometimes slips quietly past in downtown gridlock.\u003c/p>\n\u003cp>\"On a bike, you're basically impervious to traffic jams,\" he says. \"I can calculate my delivery time down to the minute.\"\u003c/p>\n\u003cp>Around the country, the fleet of food bike vendors is swelling — from the \u003ca href=\"http://taco.bike/\">Taco Bike\u003c/a> in Nashville to the \u003ca href=\"https://www.facebook.com/westsacveggitrike\">West Sac Veggie Trike\u003c/a> in Sacramento.\u003c/p>\n\u003cp>Portland-based \u003ca href=\"https://metrofiets.com/\">Metrofiets Cargo Bikes\u003c/a> is among the companies supplying the growing industry. Co-owner Phillip Ross says demand has ballooned beyond what he and partner James Nichols can keep up with.\u003c/p>\n\u003cp>Ross says he has shipped custom-built cargo bicycles to customers around the country and even to Europe. Most are fitted just for packing and transport. Some are also rigged for cooking, food prep and draft beverage service. At least one had an operating sink.\u003c/p>\n\u003cp>One of his earlier customers was \u003ca href=\"http://hopworksbeer.com/\">Hopworks Urban Brewery\u003c/a>, a Portland brewpub for which Metrofiets built a custom bar bike, fitted with keg mounts, tap handles, a pizza rack in the rear and solar panels to power an MP3 player at party events.\u003c/p>\n\u003cfigure id=\"attachment_92130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\" alt=\"Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\u003c/figcaption>\u003c/figure>\n\u003cp>Metrofiets is a two-person outfit. \u003ca href=\"http://worksman.com/\">Worksman Cycles\u003c/a>, based in Queens, N.Y., is huge by comparison. The company, which has 55 employees, has been building custom bikes and trikes since 1898, says co-owner Wayne Sosin. He says firms big and small have long recognized the marketing value of a company bicycle.\u003c/p>\n\u003cp>\"The public sees a bike or tricycle as charming, not like a truck spewing fumes,\" Sosin says. A bike, he says, can work like a \"moving billboard.\"\u003c/p>\n\u003cp>Sosin says he has built rigs for large companies including Whole Foods, Domino's Pizza, Starbucks and Four Seasons Hotels and Resorts, which uses them as room service vehicles between buildings.\u003c/p>\n\u003cp>Moving through a busy street grid on a bike may be easy, but cooking on one isn't. Sometimes it isn't even legal, as dishwashing stations and refrigeration may be required onsite by state health codes.\u003c/p>\n\u003cp>\"If I put all that extra stuff on my bike, it would become a food truck,\" says Alfonso Dominguez, owner of El Taco Bike. So Dominguez preps all of the tacos at his \u003ca href=\"http://www.tamarindoantojeria.com/#!about/c1iho\">family's Oakland, Calif., restaurant\u003c/a>, then pedals them to parties and street festivals for sale.\u003c/p>\n\u003cp>Berkeley resident John Romankiewicz, who will soon be serving Chinese crepes off a food bike called Jian Bing Johnny's, hopes to amend existing law for the benefit of all food bikes. What he wants is for health officials to allow food bike operators to cook and serve food without onsite refrigeration for up to four hours — the same time limit granted to stationary food purveyors. This, he says, would grant wiggle room to work with.\u003c/p>\n\u003cp>\"I'll just pack up before the four-hour mark, and I'll bring lots of spatulas,\" he says, so he doesn't have to wash them.\u003c/p>\n\u003cp>Europe's fleet of food bikes is advancing at least as quickly as America's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wheelyscafe.com/\">Wheely's Cafe\u003c/a> is a Scandinavian concept aimed at creating a global franchise of trike-based coffee shops. A company called \u003ca href=\"http://foodlogica.com/\">Foodlogica\u003c/a> runs solar-powered trikes that operate \"last-mile\" food delivery services in Amsterdam.\u003c/p>\n\u003cp>There is even a $15,000 coffee-brewing bike, made by a London company called \u003ca href=\"http://www.velopresso.cc/\">Velopresso\u003c/a>, that grinds roasted beans via pedal power, then brews you a cup of joe.\u003c/p>\n\u003cp>Clever — but Trailhead Coffee's Wicker says he isn't interested in such gimmicks.\u003c/p>\n\u003cp>\"We aren't a circus show,\" he says. \"This is a viable business.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A growing number of food vendors are literally pedaling their wares. From baristas to veggie farmers, many say bikes are a cheaper, greener, more convenient way to launch their mobile food businesses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\" alt=\"Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/371688456/food-trucks-share-the-lane-food-bikes-are-merging-into-the-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/16/15)\u003c/p>\n\u003cp>When upscale food trucks roared into popularity a few years ago, the folks running them praised their rolling operations as far cheaper and simpler to launch than a bricks-and-mortar restaurant.\u003c/p>\n\u003cp>Now, entrepreneurs are finding similar advantages in food bikes.\u003c/p>\n\u003cp>Brewers, chefs, baristas and even farmers are turning to pedal-powered vehicles to bring their goods to consumers — and, sometimes, actually produce them on the street.\u003c/p>\n\u003cp>The environmental benefits of ditching a motor are obvious — fewer emissions into the urban air. It also makes sense financially: A fully outfitted food bike costs just several thousand dollars — a fraction of the price of a food truck, which runs tens of thousands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the main appeal, it seems, is far simpler.\u003c/p>\n\u003cfigure id=\"attachment_92128\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-e1421444397703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-290x209.jpg\" alt=\"Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\" width=\"290\" height=\"209\" class=\"size-medium wp-image-92128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's more convenient being on a bike,\" says Vincent Sterne, owner of \u003ca href=\"http://www.tworiverscider.com/\">Two Rivers Cider Co.\u003c/a> in Sacramento, Calif.\u003c/p>\n\u003cp>Sterne has been delivering cider kegs and bottles by bike to bars and retailers for 18 years.\u003c/p>\n\u003cp>\"I go to all the local beer festivals on my bicycle, and I pull in and get set up and pull out again faster than anyone in a truck,\" says Sterne, who uses four company bicycles. One of them is actually a moving bar: a cargo bike fitted with keg mounts and tap handles that he pedals to special tasting events. \"I just roll up and turn on the CO2,\" he says. \"It's that easy.\"\u003c/p>\n\u003cp>Charlie Wicker, owner of \u003ca href=\"http://www.trailheadcoffeeroasters.com/\">Trailhead Coffee Roasters\u003c/a>, uses a pair of cargo bikes for all deliveries within the 6-mile radius of urban Portland, Ore. He even has the capacity to pull over anywhere to brew and serve coffee. He says riding even a heavily loaded bicycle in a congested city is swifter and more efficient than using a vehicle.\u003c/p>\n\u003cp>\"We're doing high volumes of retail business within the Portland area, and we use bikes because it works,\" Wicker says.\u003c/p>\n\u003cfigure id=\"attachment_92129\" class=\"wp-caption aligncenter\" style=\"max-width: 994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\" width=\"994\" height=\"559\" class=\"size-full wp-image-92129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\u003c/figcaption>\u003c/figure>\n\u003cp>He can carry 200 pounds of coffee at a time — even uphill — and says he pedals 600 to 700 pounds weekly to Portland cafes, grocery stores and restaurants. And he says he can make his routine delivery circuit faster than competing coffee purveyors, whom he sometimes slips quietly past in downtown gridlock.\u003c/p>\n\u003cp>\"On a bike, you're basically impervious to traffic jams,\" he says. \"I can calculate my delivery time down to the minute.\"\u003c/p>\n\u003cp>Around the country, the fleet of food bike vendors is swelling — from the \u003ca href=\"http://taco.bike/\">Taco Bike\u003c/a> in Nashville to the \u003ca href=\"https://www.facebook.com/westsacveggitrike\">West Sac Veggie Trike\u003c/a> in Sacramento.\u003c/p>\n\u003cp>Portland-based \u003ca href=\"https://metrofiets.com/\">Metrofiets Cargo Bikes\u003c/a> is among the companies supplying the growing industry. Co-owner Phillip Ross says demand has ballooned beyond what he and partner James Nichols can keep up with.\u003c/p>\n\u003cp>Ross says he has shipped custom-built cargo bicycles to customers around the country and even to Europe. Most are fitted just for packing and transport. Some are also rigged for cooking, food prep and draft beverage service. At least one had an operating sink.\u003c/p>\n\u003cp>One of his earlier customers was \u003ca href=\"http://hopworksbeer.com/\">Hopworks Urban Brewery\u003c/a>, a Portland brewpub for which Metrofiets built a custom bar bike, fitted with keg mounts, tap handles, a pizza rack in the rear and solar panels to power an MP3 player at party events.\u003c/p>\n\u003cfigure id=\"attachment_92130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\" alt=\"Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\u003c/figcaption>\u003c/figure>\n\u003cp>Metrofiets is a two-person outfit. \u003ca href=\"http://worksman.com/\">Worksman Cycles\u003c/a>, based in Queens, N.Y., is huge by comparison. The company, which has 55 employees, has been building custom bikes and trikes since 1898, says co-owner Wayne Sosin. He says firms big and small have long recognized the marketing value of a company bicycle.\u003c/p>\n\u003cp>\"The public sees a bike or tricycle as charming, not like a truck spewing fumes,\" Sosin says. A bike, he says, can work like a \"moving billboard.\"\u003c/p>\n\u003cp>Sosin says he has built rigs for large companies including Whole Foods, Domino's Pizza, Starbucks and Four Seasons Hotels and Resorts, which uses them as room service vehicles between buildings.\u003c/p>\n\u003cp>Moving through a busy street grid on a bike may be easy, but cooking on one isn't. Sometimes it isn't even legal, as dishwashing stations and refrigeration may be required onsite by state health codes.\u003c/p>\n\u003cp>\"If I put all that extra stuff on my bike, it would become a food truck,\" says Alfonso Dominguez, owner of El Taco Bike. So Dominguez preps all of the tacos at his \u003ca href=\"http://www.tamarindoantojeria.com/#!about/c1iho\">family's Oakland, Calif., restaurant\u003c/a>, then pedals them to parties and street festivals for sale.\u003c/p>\n\u003cp>Berkeley resident John Romankiewicz, who will soon be serving Chinese crepes off a food bike called Jian Bing Johnny's, hopes to amend existing law for the benefit of all food bikes. What he wants is for health officials to allow food bike operators to cook and serve food without onsite refrigeration for up to four hours — the same time limit granted to stationary food purveyors. This, he says, would grant wiggle room to work with.\u003c/p>\n\u003cp>\"I'll just pack up before the four-hour mark, and I'll bring lots of spatulas,\" he says, so he doesn't have to wash them.\u003c/p>\n\u003cp>Europe's fleet of food bikes is advancing at least as quickly as America's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wheelyscafe.com/\">Wheely's Cafe\u003c/a> is a Scandinavian concept aimed at creating a global franchise of trike-based coffee shops. A company called \u003ca href=\"http://foodlogica.com/\">Foodlogica\u003c/a> runs solar-powered trikes that operate \"last-mile\" food delivery services in Amsterdam.\u003c/p>\n\u003cp>There is even a $15,000 coffee-brewing bike, made by a London company called \u003ca href=\"http://www.velopresso.cc/\">Velopresso\u003c/a>, that grinds roasted beans via pedal power, then brews you a cup of joe.\u003c/p>\n\u003cp>Clever — but Trailhead Coffee's Wicker says he isn't interested in such gimmicks.\u003c/p>\n\u003cp>\"We aren't a circus show,\" he says. \"This is a viable business.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Two East Bay Restaurants Take Unique Approach to Noise",
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"content": "\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n",
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"excerpt": "Restaurant acoustics is a frequent complaint by patrons and continues to be a growing problem with industrial-style spaces. Two East Bay restaurants have tried to remedy the noise problem by installing sophisticated sound systems by the Berkeley-based Meyer Sound.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal",
"title": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90981\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\" alt=\"The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/10/clove-and-hoof-a-meaty-addition-to-temescal/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/10/14)\u003c/p>\n\u003cp>Temescal already has its \u003ca href=\"http://www.berkeleyside.com/2014/06/30/oakland-mac-n-cheese-mecca-homeroom-expands/\" target=\"_blank\">church of cheese\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2013/09/25/the-hogs-apothecary-not-an-insult-to-vegetarians/\" target=\"_blank\">pantheon to pork\u003c/a>, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove and Hoof\u003c/a>, a butcher and sandwich shop on the corner of Broadway and 40th Street.\u003c/p>\n\u003cp>Opened by Analiesa Gosnell, the general manager and John Blevins, executive chef, the pair has a wealth of butchery experience, working at such places as Café Rouge and 4505 Meats between them, and most recently, studying butchery in France.\u003c/p>\n\u003cp>Clove and Hoof specializes in whole animal butchery, and its gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few, to choose from.\u003c/p>\n\u003cfigure id=\"attachment_90977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\" alt=\"Clove and Hoof: new to Temescal. Photo: Alix Wall\" width=\"300\" class=\"size-full wp-image-90977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: new to Temescal. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The interior offers a homey-kind of vibe, with plenty of counter seats facing the windows. The mismatched silverware and paper napkins sit in large cans on the tables. A refrigerator case full of meat stocks and house-made sauerkraut and kimchi greets you when you first line up at the counter, with multicolored jars of house-made pickles on shelves above them. Clearly, they are going for an old-time vibe as is evident by their beverage selection, which includes Milwaukee’s Best in the beer department, Boylan’s Seltzer and IBC Rootbeer for the soft drinks, as well as no one’s favorite, Yoo-Hoo chocolate drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the open kitchen, employees are both breaking down animals and making sandwiches. Toward the back, a glass case full of cookbooks holds an impressive collection, including the six-volume \u003cem>Modernist Cuisine\u003c/em> by Microsoft cofounder Nathan Myhrvoid, which retails for over $500. The message seems to be: “We aren’t f#%^&* around.”\u003c/p>\n\u003cp>While the place was still in soft opening when we visited, and its charcuterie program should be rolling out soon, with entrées and dinner service happening by early next year, the menu looked so enticing that as neighbors, we couldn’t help ourselves but stop in. We wanted to sample the sandwiches, and bring along some hungry friends with us. But given its soft opening mode, and the fact that they solicited feedback from us about our meal, let’s consider this a preview, rather than a review.\u003c/p>\n\u003cfigure id=\"attachment_90980\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\" alt=\"The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We had a choice of six sandos to choose from, five of them meat and one vegetarian. While it’s difficult to fathom why a vegetarian would come here, there are those occasions when one is in a larger group and gets overruled, and it’s great they are doing more than paying lip-service to veggies, as their one veg sandwich does sound worth trying: lager-steamed broccoli florets with warm beer cheese fondue, broccoli stem sauerkraut and pickled mustard seeds on a French hero roll. I don’t think I’ve ever had a broccoli cheese sandwich before, and with all the other offerings, it was a no-brainer that we were not going to choose this one, but I give them points for originality. I’ve also seen they do an egg salad with kimchi, but that was not on offer when we were there.\u003c/p>\n\u003cfigure id=\"attachment_90978\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\" alt=\"Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t want to read further, here’s the essential info: we loved what we ate and we will be back, though making this place a daily habit could be hazardous to one’s health. Here’s what we tried.\u003c/p>\n\u003cp>\u003cstrong>The Cuban $14:\u003c/strong> porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll – this wasn’t your garden variety ham and cheese. It tasted more bacon-y – and therefore ,fatty – than a traditional Cuban. Because of the house-made mustard, the predominant flavor was sweet. Loved it.\u003c/p>\n\u003cp>\u003cstrong>The Cheese Steak $15:\u003c/strong> thinly-sliced sirloin, onion confit, grilled trumpet mushrooms, pickled okra and warm beer cheese fondue on a hero roll. Given that a cheese steak is usually just a steak sandwich with cheese (or Cheese Whiz, in certain parts, like Philadelphia, where it originated) this was a vast improvement on the original. However, with the richness of the cheese fondue and mushrooms, we felt it tasted a bit like beef stroganoff in a roll. The pickled okra could have been played up to cut the richness, as it was barely noticed. Again, loved it, but not sure I’d order it again.\u003c/p>\n\u003cfigure id=\"attachment_90983\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\" alt=\"Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\" width=\"720\" height=\"536\" class=\"size-full wp-image-90983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Fried Chicken $13:\u003c/strong> with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. This sando was comprised of two juicy thighs, which by the time they were battered and fried, looked ginormous; with a salad, it could easily be split by two people. The chicken was still pink inside, rarer than most people like, but we didn’t find that to be a problem. We loved the sweetness the caramel added, as well as the tanginess of the pomegranate seeds. Barely tasted the Old Bay butter, but didn’t miss it. It takes guts to do a fried chicken sandwich within a mile of here without the inevitable comparisons to Bakesale Betty’s, but they’ve managed to come up with a worthy competitor. Loved it.\u003c/p>\n\u003cfigure id=\"attachment_90984\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\" alt=\"The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>C & H Burger $14:\u003c/strong> two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll: Who doesn’t love a good burger? Unfortunately, this one is not in the running, yet. This was the least successful sandwich, it too wet, a bit of a mess, — and not in the finger-licking, good way – with the flavors muddled. A slice of cheese would have been preferred rather than a gloppy sauce. Also the patties themselves could have had more char. Liked it but didn’t love it. All sandos came with a small side salad of mixed greens, nothing fancy but a fine side.\u003c/p>\n\u003cp>A small serving of cassoulet at $4 was perhaps the best bargain on the menu, and one of the tastiest. Earthy and rich, it was perhaps overkill with sandwiches like these, but that’s kind of the point at a place like this, isn’t it? As were the hand-cut beef tallow fries $4, served with a side of (not enough) pickle mayo.\u003c/p>\n\u003cfigure id=\"attachment_90982\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\" alt=\"A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We split a salad four ways: shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts $11, which was a great way to cut all the heaviness of the meal. The crema was in a puddle at the bottom, meaning I didn’t notice it until later, and actually loved the freshness of the salad even without the crema because it was such a needed contrast to everything else. The arugula/fruit/nut/cheese combo can seem so overdone, but there’s a reason there’s a version in so many restaurants, because it just works. The apple butter vinaigrette was a new twist, and it’s good to know that the vegetarian dishes here don’t get short shrift.\u003c/p>\n\u003cp>But again, who would come to a place called Clove and Hoof to order a salad? When meat is offered this way, this consciously, with this much thought put to how it’s raised and what accoutrements best suit it, it’s almost a crime not to order it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>: \u003cstrong>4001 Broadway, Oakland. Open Wed–Sun 11am to 6pm. Connect with them on\u003c/strong> \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">\u003cstrong>Facebook\u003c/strong>\u003c/a> \u003cstrong>and\u003c/strong> \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Temescal already has its church of cheese and pantheon to pork, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: Clove and Hoof, a butcher and sandwich shop on the corner of Broadway and 40th Street.\r\n",
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"description": "Temescal already has its church of cheese and pantheon to pork, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: Clove and Hoof, a butcher and sandwich shop on the corner of Broadway and 40th Street.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90981\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\" alt=\"The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/10/clove-and-hoof-a-meaty-addition-to-temescal/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/10/14)\u003c/p>\n\u003cp>Temescal already has its \u003ca href=\"http://www.berkeleyside.com/2014/06/30/oakland-mac-n-cheese-mecca-homeroom-expands/\" target=\"_blank\">church of cheese\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2013/09/25/the-hogs-apothecary-not-an-insult-to-vegetarians/\" target=\"_blank\">pantheon to pork\u003c/a>, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove and Hoof\u003c/a>, a butcher and sandwich shop on the corner of Broadway and 40th Street.\u003c/p>\n\u003cp>Opened by Analiesa Gosnell, the general manager and John Blevins, executive chef, the pair has a wealth of butchery experience, working at such places as Café Rouge and 4505 Meats between them, and most recently, studying butchery in France.\u003c/p>\n\u003cp>Clove and Hoof specializes in whole animal butchery, and its gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few, to choose from.\u003c/p>\n\u003cfigure id=\"attachment_90977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\" alt=\"Clove and Hoof: new to Temescal. Photo: Alix Wall\" width=\"300\" class=\"size-full wp-image-90977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: new to Temescal. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The interior offers a homey-kind of vibe, with plenty of counter seats facing the windows. The mismatched silverware and paper napkins sit in large cans on the tables. A refrigerator case full of meat stocks and house-made sauerkraut and kimchi greets you when you first line up at the counter, with multicolored jars of house-made pickles on shelves above them. Clearly, they are going for an old-time vibe as is evident by their beverage selection, which includes Milwaukee’s Best in the beer department, Boylan’s Seltzer and IBC Rootbeer for the soft drinks, as well as no one’s favorite, Yoo-Hoo chocolate drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the open kitchen, employees are both breaking down animals and making sandwiches. Toward the back, a glass case full of cookbooks holds an impressive collection, including the six-volume \u003cem>Modernist Cuisine\u003c/em> by Microsoft cofounder Nathan Myhrvoid, which retails for over $500. The message seems to be: “We aren’t f#%^&* around.”\u003c/p>\n\u003cp>While the place was still in soft opening when we visited, and its charcuterie program should be rolling out soon, with entrées and dinner service happening by early next year, the menu looked so enticing that as neighbors, we couldn’t help ourselves but stop in. We wanted to sample the sandwiches, and bring along some hungry friends with us. But given its soft opening mode, and the fact that they solicited feedback from us about our meal, let’s consider this a preview, rather than a review.\u003c/p>\n\u003cfigure id=\"attachment_90980\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\" alt=\"The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We had a choice of six sandos to choose from, five of them meat and one vegetarian. While it’s difficult to fathom why a vegetarian would come here, there are those occasions when one is in a larger group and gets overruled, and it’s great they are doing more than paying lip-service to veggies, as their one veg sandwich does sound worth trying: lager-steamed broccoli florets with warm beer cheese fondue, broccoli stem sauerkraut and pickled mustard seeds on a French hero roll. I don’t think I’ve ever had a broccoli cheese sandwich before, and with all the other offerings, it was a no-brainer that we were not going to choose this one, but I give them points for originality. I’ve also seen they do an egg salad with kimchi, but that was not on offer when we were there.\u003c/p>\n\u003cfigure id=\"attachment_90978\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\" alt=\"Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t want to read further, here’s the essential info: we loved what we ate and we will be back, though making this place a daily habit could be hazardous to one’s health. Here’s what we tried.\u003c/p>\n\u003cp>\u003cstrong>The Cuban $14:\u003c/strong> porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll – this wasn’t your garden variety ham and cheese. It tasted more bacon-y – and therefore ,fatty – than a traditional Cuban. Because of the house-made mustard, the predominant flavor was sweet. Loved it.\u003c/p>\n\u003cp>\u003cstrong>The Cheese Steak $15:\u003c/strong> thinly-sliced sirloin, onion confit, grilled trumpet mushrooms, pickled okra and warm beer cheese fondue on a hero roll. Given that a cheese steak is usually just a steak sandwich with cheese (or Cheese Whiz, in certain parts, like Philadelphia, where it originated) this was a vast improvement on the original. However, with the richness of the cheese fondue and mushrooms, we felt it tasted a bit like beef stroganoff in a roll. The pickled okra could have been played up to cut the richness, as it was barely noticed. Again, loved it, but not sure I’d order it again.\u003c/p>\n\u003cfigure id=\"attachment_90983\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\" alt=\"Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\" width=\"720\" height=\"536\" class=\"size-full wp-image-90983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Fried Chicken $13:\u003c/strong> with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. This sando was comprised of two juicy thighs, which by the time they were battered and fried, looked ginormous; with a salad, it could easily be split by two people. The chicken was still pink inside, rarer than most people like, but we didn’t find that to be a problem. We loved the sweetness the caramel added, as well as the tanginess of the pomegranate seeds. Barely tasted the Old Bay butter, but didn’t miss it. It takes guts to do a fried chicken sandwich within a mile of here without the inevitable comparisons to Bakesale Betty’s, but they’ve managed to come up with a worthy competitor. Loved it.\u003c/p>\n\u003cfigure id=\"attachment_90984\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\" alt=\"The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>C & H Burger $14:\u003c/strong> two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll: Who doesn’t love a good burger? Unfortunately, this one is not in the running, yet. This was the least successful sandwich, it too wet, a bit of a mess, — and not in the finger-licking, good way – with the flavors muddled. A slice of cheese would have been preferred rather than a gloppy sauce. Also the patties themselves could have had more char. Liked it but didn’t love it. All sandos came with a small side salad of mixed greens, nothing fancy but a fine side.\u003c/p>\n\u003cp>A small serving of cassoulet at $4 was perhaps the best bargain on the menu, and one of the tastiest. Earthy and rich, it was perhaps overkill with sandwiches like these, but that’s kind of the point at a place like this, isn’t it? As were the hand-cut beef tallow fries $4, served with a side of (not enough) pickle mayo.\u003c/p>\n\u003cfigure id=\"attachment_90982\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\" alt=\"A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We split a salad four ways: shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts $11, which was a great way to cut all the heaviness of the meal. The crema was in a puddle at the bottom, meaning I didn’t notice it until later, and actually loved the freshness of the salad even without the crema because it was such a needed contrast to everything else. The arugula/fruit/nut/cheese combo can seem so overdone, but there’s a reason there’s a version in so many restaurants, because it just works. The apple butter vinaigrette was a new twist, and it’s good to know that the vegetarian dishes here don’t get short shrift.\u003c/p>\n\u003cp>But again, who would come to a place called Clove and Hoof to order a salad? When meat is offered this way, this consciously, with this much thought put to how it’s raised and what accoutrements best suit it, it’s almost a crime not to order it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>: \u003cstrong>4001 Broadway, Oakland. Open Wed–Sun 11am to 6pm. Connect with them on\u003c/strong> \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">\u003cstrong>Facebook\u003c/strong>\u003c/a> \u003cstrong>and\u003c/strong> \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
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"content": "\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90934,90933,90932\"]\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90922,90921,90920\"]\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90938,90937,90939,90936\"]\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90944,90943,90942\"]\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90950,90949,90948\"]\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90954,90953,90952\"]\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90959,90958,90957\"]\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90964,90966,90967,90965\"]\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\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.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\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>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\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>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Vegan Deli Called 'The Butcher’s Son' Opening Soon on Solano in Berkeley",
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"content": "\u003cfigure id=\"attachment_90838\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\" alt=\"Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\" width=\"720\" height=\"542\" class=\"size-full wp-image-90838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/09/vegan-deli-to-open-in-la-farine-spot-on-solano/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/9/14)\u003c/p>\n\u003cp>The space at 1820 Solano Ave., \u003ca href=\"http://www.berkeleyside.com/2014/07/01/la-farine-on-solano-avenue-in-berkeley-closes-abruptly/\" target=\"_blank\">left vacant by La Farine bakery in July\u003c/a>, is to be filled by a new-concept vegan deli-style food retailer, The Butcher’s Son, opening around mid-February 2015.\u003c/p>\n\u003cp>Peter Fikaris and his sister, Christina Stobing, will be running the new business which is partially funded by their father, Michael, well-known for his eatery, \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, a popular ’50s-style eating spot on Telegraph Avenue in the late 1990s and early 2000s.\u003c/p>\n\u003cp>“We will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches,” said Fikaris. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.\u003c/p>\n\u003cp>“It will be all vegan, raw and cooked, and made in house,” he added.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The news that a new, innovative food spot will be going into a prominent building, one long occupied by a beloved bakery, will be good news to \u003ca href=\"http://www.berkeleyside.com/tag/solano-avenue/\" target=\"_blank\">Solano Avenue\u003c/a> merchants and nearby residents. The street has been suffering from too many \u003ca href=\"http://www.berkeleyside.com/2014/12/01/solano-avenue-pressure-for-shopping-area-to-up-its-game/\" target=\"_blank\">vacant businesses\u003c/a> for years, particularly in its easternmost stretch near The Alameda. A recent attempt by \u003ca href=\"http://www.berkeleyside.com/tag/walgreens/\" target=\"_blank\">Walgreens\u003c/a> to build a pharmacy at the site of an old gas station was \u003ca href=\"http://www.berkeleyside.com/2014/03/21/commission-says-yes-to-restricting-large-drugstores-in-berkeley/\" target=\"_blank\">met with fierce resistance\u003c/a>.\u003c/p>\n\u003cp>Fikaris, a Berkeley local in his early 30s, said that while Oakland, specifically Temescal on Telegraph, has been the obvious location for many new food places to spring up, he felt Solano Avenue was a good place to introduce The Butcher’s Son, which he describes as an “old New York- style butcher shop/ deli.”\u003c/p>\n\u003cp>“I feel like what we are doing is a new, trendy younger concept. I feel like the people interested in what we are doing, are either living in North Oakland or Albany, El Cerrito – and nobody (else) is bringing this type of concept over to Solano.”\u003c/p>\n\u003cp>“Everybody is turning health-conscious, people are going vegan or “paleo,” everybody is looking for healthy alternatives, not just for their own personal health but for the health of the planet.”\u003c/p>\n\u003cp>Fikaris said he was sure the food would appeal to people of all ages.\u003c/p>\n\u003cp>The deli, which will have tables inside and outside, will do donuts and pastries, bagels and upmarket espresso coffee in the mornings.\u003c/p>\n\u003cp>“The plan is to work with mainly spelt flour and some gluten-free bread. There will be dessert items, tarts and cheesecakes, for instance. We are shooting for all organic and everything 100% non-GMO, of course,” he said.\u003c/p>\n\u003cp>“We will do our own pickling – we specifically want to make a lot of our products in-house.”\u003c/p>\n\u003cp>The sausages will be made from vital wheat gluten, everything plant-based, with the cheeses made mainly made from coconut and cashew.\u003c/p>\n\u003cp>Fikaris, who comes from a family of 14, many of whom will be helping in the business, says his stepmother, Cecilia, is developing a lot of the recipes.\u003c/p>\n\u003cp>Why call a vegan deli The Butcher’s Son?\u003c/p>\n\u003cp>“The idea is this is an evolution from the old way of thinking by a younger generation. Let’s not eat animal products, let’s be more health-conscious. The Butcher’s Son still has the skills but is evolving,” said Fikaris.\u003c/p>\n\u003cp>Fikaris said he would be renaming his existing food company, Pretty Dog Hot Sauce, to The Butcher’s Son. He will be looking to sell The Butcher’s Son products to other stores.\u003c/p>\n\u003cp>Fikaris said the landlords at 1820 Solano, brother and sister, James and Gina Gould, had been very good to deal with. They had offered attractive terms and he is paying a rent of around $2.50 per sq. ft for the 1,600 sq. ft premises on the corner of Colusa Avenue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Our dealings with the landlord have been great. This is the best landlord tenant relationship we have ever had. We have had long conversations with them and we all seem to be on the same page. Gina’s biggest concern is getting something in there that the neighborhood wants,” he said.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90838\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\" alt=\"Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\" width=\"720\" height=\"542\" class=\"size-full wp-image-90838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/09/vegan-deli-to-open-in-la-farine-spot-on-solano/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/9/14)\u003c/p>\n\u003cp>The space at 1820 Solano Ave., \u003ca href=\"http://www.berkeleyside.com/2014/07/01/la-farine-on-solano-avenue-in-berkeley-closes-abruptly/\" target=\"_blank\">left vacant by La Farine bakery in July\u003c/a>, is to be filled by a new-concept vegan deli-style food retailer, The Butcher’s Son, opening around mid-February 2015.\u003c/p>\n\u003cp>Peter Fikaris and his sister, Christina Stobing, will be running the new business which is partially funded by their father, Michael, well-known for his eatery, \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, a popular ’50s-style eating spot on Telegraph Avenue in the late 1990s and early 2000s.\u003c/p>\n\u003cp>“We will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches,” said Fikaris. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.\u003c/p>\n\u003cp>“It will be all vegan, raw and cooked, and made in house,” he added.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The news that a new, innovative food spot will be going into a prominent building, one long occupied by a beloved bakery, will be good news to \u003ca href=\"http://www.berkeleyside.com/tag/solano-avenue/\" target=\"_blank\">Solano Avenue\u003c/a> merchants and nearby residents. The street has been suffering from too many \u003ca href=\"http://www.berkeleyside.com/2014/12/01/solano-avenue-pressure-for-shopping-area-to-up-its-game/\" target=\"_blank\">vacant businesses\u003c/a> for years, particularly in its easternmost stretch near The Alameda. A recent attempt by \u003ca href=\"http://www.berkeleyside.com/tag/walgreens/\" target=\"_blank\">Walgreens\u003c/a> to build a pharmacy at the site of an old gas station was \u003ca href=\"http://www.berkeleyside.com/2014/03/21/commission-says-yes-to-restricting-large-drugstores-in-berkeley/\" target=\"_blank\">met with fierce resistance\u003c/a>.\u003c/p>\n\u003cp>Fikaris, a Berkeley local in his early 30s, said that while Oakland, specifically Temescal on Telegraph, has been the obvious location for many new food places to spring up, he felt Solano Avenue was a good place to introduce The Butcher’s Son, which he describes as an “old New York- style butcher shop/ deli.”\u003c/p>\n\u003cp>“I feel like what we are doing is a new, trendy younger concept. I feel like the people interested in what we are doing, are either living in North Oakland or Albany, El Cerrito – and nobody (else) is bringing this type of concept over to Solano.”\u003c/p>\n\u003cp>“Everybody is turning health-conscious, people are going vegan or “paleo,” everybody is looking for healthy alternatives, not just for their own personal health but for the health of the planet.”\u003c/p>\n\u003cp>Fikaris said he was sure the food would appeal to people of all ages.\u003c/p>\n\u003cp>The deli, which will have tables inside and outside, will do donuts and pastries, bagels and upmarket espresso coffee in the mornings.\u003c/p>\n\u003cp>“The plan is to work with mainly spelt flour and some gluten-free bread. There will be dessert items, tarts and cheesecakes, for instance. We are shooting for all organic and everything 100% non-GMO, of course,” he said.\u003c/p>\n\u003cp>“We will do our own pickling – we specifically want to make a lot of our products in-house.”\u003c/p>\n\u003cp>The sausages will be made from vital wheat gluten, everything plant-based, with the cheeses made mainly made from coconut and cashew.\u003c/p>\n\u003cp>Fikaris, who comes from a family of 14, many of whom will be helping in the business, says his stepmother, Cecilia, is developing a lot of the recipes.\u003c/p>\n\u003cp>Why call a vegan deli The Butcher’s Son?\u003c/p>\n\u003cp>“The idea is this is an evolution from the old way of thinking by a younger generation. Let’s not eat animal products, let’s be more health-conscious. The Butcher’s Son still has the skills but is evolving,” said Fikaris.\u003c/p>\n\u003cp>Fikaris said he would be renaming his existing food company, Pretty Dog Hot Sauce, to The Butcher’s Son. He will be looking to sell The Butcher’s Son products to other stores.\u003c/p>\n\u003cp>Fikaris said the landlords at 1820 Solano, brother and sister, James and Gina Gould, had been very good to deal with. They had offered attractive terms and he is paying a rent of around $2.50 per sq. ft for the 1,600 sq. ft premises on the corner of Colusa Avenue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Our dealings with the landlord have been great. This is the best landlord tenant relationship we have ever had. We have had long conversations with them and we all seem to be on the same page. Gina’s biggest concern is getting something in there that the neighborhood wants,” he said.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
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"content": "\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90649,90650\"]\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90653,90661\"]\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90655,90656\"]\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Smoke’s Poutinerie in Berkeley",
"title": "First Look: Smoke’s Poutinerie in Berkeley",
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"content": "\u003cp>The Canadians are coming, and they’re bringing poutine. This Monday, \u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a> opened on Durant Ave in Berkeley. The first US location of a popular fast food chain with over 100 stores in Canada, the restaurant only sells poutine, the gloriously nap-inducing Quebec dish of fries tossed with gravy and topped with cheese curds.\u003c/p>\n\u003cp>\u003cstrong>Why Berkeley for the first US store?\u003c/strong> Ironically, it’s all because of a few enterprising Southern Californians. Los Angeles-based film producers Robert Parada and Danny Rodriguez went out drinking one night during a visit to Berkeley, and when they left the bar, they were struck by the amount of people--and potential customers--out late in Berkeley. Along with a third partner, they approached Smoke’s founder and CEO Ryan Smolkin with the idea of opening a Berkeley location of the chain, which they had tried and loved during a visit to Winnipeg.\u003c/p>\n\u003cfigure id=\"attachment_90797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\">\u003cimg class=\"size-full wp-image-90797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\" alt=\"Outside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The new shop has already tapped into the customer base Parada and Rodriguez observed--on the first day, there was a continuous line out the door. Open until 4 AM every day, Smoke’s location-- two blocks from the Berkeley campus, in between popular bars and within spitting distance of the dorms--makes it evident who their target market is: hungry students and sloshed bar goers looking for something cheap and filling to line their stomach before the library or the next Golden Bear at Henry’s.\u003c/p>\n\u003cp>The red L-shaped shop in-between Jaguar Karaoke and the original Top Dog is tiny, has no tables, but does have counters to stand up and eat at. The store is loud, with lightning fast workers yelling orders over '80s rock, and everything comes in a to-go box--perfect for eating en route to the next bar.\u003c/p>\n\u003cfigure id=\"attachment_90791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\">\u003cimg class=\"size-full wp-image-90791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\" alt=\"Poutine sizes. Photo: Shelby Pope\" width=\"1000\" height=\"587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poutine sizes Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>All the dishes are available in three sizes, a plenty filling “snack” size, the meal size, and a staggeringly large Wow Size (with toppings, it can weigh up to three pounds), best suited for those with an 18-year old metabolism--or the people who compete in the \u003ca href=\"https://www.youtube.com/watch?v=N2yf0fy2E-c\" target=\"_blank\">Poutine eating competition\u003c/a> Smoke’s hosts every year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is divided by what kind of meat you’d like on your poutine: chicken, pork, beef or steak. For vegetarians, they offer a meat-free gravy and options like the Veggie Rainbow, topped with guacamole, Sriracha, and sour cream.\u003c/p>\n\u003cfigure id=\"attachment_90794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\">\u003cimg class=\"size-full wp-image-90794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\" alt=\"Original poutine. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Original poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional poutine was immensely satisfying, in the indulgent way that only a pile of carbs and cheese can be. Served piping hot, the dish’s well-seasoned gravy smothered the crispy fries (larger than McDonald's, small enough to not overwhelm the toppings), with Wisconsin cheese curds that squeaked when I bit into them.\u003c/p>\n\u003cfigure id=\"attachment_90796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\">\u003cimg class=\"size-full wp-image-90796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\" alt=\"Triple pork poutine. Photo: Shelby Pope\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple pork poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A triple pork poutine was topped with a generous amount of bacon and a truly incredible amount of sausage, more sausage than on a typical medium meat lover’s pizza. The name promised three pork products, but I didn’t notice any pulled pork in the dish. Since all the toppings are piled on top of the fries, it’s up to you to disburse the toppings throughout the fries, but there’s enough gravy that the bottom fries are thoroughly soaked with gravy. It was rich, satisfyingly meaty, and balanced: the gravy tasted good on its own, but didn’t compete with the salty toppings.\u003c/p>\n\u003cfigure id=\"attachment_90793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\">\u003cimg class=\"size-full wp-image-90793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\" alt=\"Montreal poutine Photo: Shelby Pope\" width=\"1000\" height=\"713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Montreal poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The Montreal poutine didn't work quite so well. The Montreal smoked meat was subtly spiced, but plopped on the fries in a giant chunk with no way to disseminate throughout the fries. A flood of mustard in the corner reminded me why we eat fries with ketchup. A juicy pickle, nearly the length of the box, provided welcome contrast from the potato onslaught.\u003c/p>\n\u003cp>The Berkeley Smoke’s--the name and logo comes from the probably apocryphal figure that Founder Smolkin credits as the visionary behind the chain, who only communicates through Smolkin-- is just the beginning of the company’s U.S. plans.\u003c/p>\n\u003cp>Smolkin is a laid-back guy (On the Berkeley store: “They [served] over 1,200 people yesterday. Over 1,200 servings out of that little wee shop. Isn’t that sick?”) but he’s serious about expanding Smoke’s: a Hollywood location is currently under construction, and he has plans for locations in, Arizona, Vegas and New York.\u003c/p>\n\u003cfigure id=\"attachment_90792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\">\u003cimg class=\"size-full wp-image-90792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\" alt=\"Inside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>While the core market for Smoke’s is the urban, 18-25 nightlife crowd (“I didn’t say the word drunk, but that might have something to do with it”), Smolkin emphasizes how other demographics, like young families, have been drawn to the chain.\u003c/p>\n\u003cp>“I’m a father of twin boys who are eight years old--they decide where we’re going for dinner. They're the ones that want the poutine and there’s somebody like me, the dad is like, we really \u003cem>shouldn’t\u003c/em>, but you want it. You’re looking for the excuse to go have to get it.”\u003c/p>\n\u003cp>For others, he said, poutine is a daily habit. “Some see it as an everyday food, they’ll have it at lunch with a suit and tie on, and then they’ll come back at three in the morning with the tie wrapped around their head and two friends,” he said. “Then you have the other demographic, where it’s an indulgence and they treat themselves every once in awhile. It caters to everybody.”\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a>\u003cbr>\n2518 Durant Ave. Ste A [\u003ca href=\"http://goo.gl/ykXY1w\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7500\u003cbr>\nHours: Mon-Sun 11am-4am\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/poutinerie\" target=\"_blank\">Smoke's Poutinerie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokesberkeley\" target=\"_blank\">@smokesberkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_90790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\">\u003cimg class=\"size-full wp-image-90790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\" alt=\"The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Canadian chain that’s been “clogging arteries since 2008” opens first US store in Berkeley.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Canadians are coming, and they’re bringing poutine. This Monday, \u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a> opened on Durant Ave in Berkeley. The first US location of a popular fast food chain with over 100 stores in Canada, the restaurant only sells poutine, the gloriously nap-inducing Quebec dish of fries tossed with gravy and topped with cheese curds.\u003c/p>\n\u003cp>\u003cstrong>Why Berkeley for the first US store?\u003c/strong> Ironically, it’s all because of a few enterprising Southern Californians. Los Angeles-based film producers Robert Parada and Danny Rodriguez went out drinking one night during a visit to Berkeley, and when they left the bar, they were struck by the amount of people--and potential customers--out late in Berkeley. Along with a third partner, they approached Smoke’s founder and CEO Ryan Smolkin with the idea of opening a Berkeley location of the chain, which they had tried and loved during a visit to Winnipeg.\u003c/p>\n\u003cfigure id=\"attachment_90797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\">\u003cimg class=\"size-full wp-image-90797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\" alt=\"Outside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The new shop has already tapped into the customer base Parada and Rodriguez observed--on the first day, there was a continuous line out the door. Open until 4 AM every day, Smoke’s location-- two blocks from the Berkeley campus, in between popular bars and within spitting distance of the dorms--makes it evident who their target market is: hungry students and sloshed bar goers looking for something cheap and filling to line their stomach before the library or the next Golden Bear at Henry’s.\u003c/p>\n\u003cp>The red L-shaped shop in-between Jaguar Karaoke and the original Top Dog is tiny, has no tables, but does have counters to stand up and eat at. The store is loud, with lightning fast workers yelling orders over '80s rock, and everything comes in a to-go box--perfect for eating en route to the next bar.\u003c/p>\n\u003cfigure id=\"attachment_90791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\">\u003cimg class=\"size-full wp-image-90791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\" alt=\"Poutine sizes. Photo: Shelby Pope\" width=\"1000\" height=\"587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poutine sizes Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>All the dishes are available in three sizes, a plenty filling “snack” size, the meal size, and a staggeringly large Wow Size (with toppings, it can weigh up to three pounds), best suited for those with an 18-year old metabolism--or the people who compete in the \u003ca href=\"https://www.youtube.com/watch?v=N2yf0fy2E-c\" target=\"_blank\">Poutine eating competition\u003c/a> Smoke’s hosts every year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is divided by what kind of meat you’d like on your poutine: chicken, pork, beef or steak. For vegetarians, they offer a meat-free gravy and options like the Veggie Rainbow, topped with guacamole, Sriracha, and sour cream.\u003c/p>\n\u003cfigure id=\"attachment_90794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\">\u003cimg class=\"size-full wp-image-90794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\" alt=\"Original poutine. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Original poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional poutine was immensely satisfying, in the indulgent way that only a pile of carbs and cheese can be. Served piping hot, the dish’s well-seasoned gravy smothered the crispy fries (larger than McDonald's, small enough to not overwhelm the toppings), with Wisconsin cheese curds that squeaked when I bit into them.\u003c/p>\n\u003cfigure id=\"attachment_90796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\">\u003cimg class=\"size-full wp-image-90796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\" alt=\"Triple pork poutine. Photo: Shelby Pope\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple pork poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A triple pork poutine was topped with a generous amount of bacon and a truly incredible amount of sausage, more sausage than on a typical medium meat lover’s pizza. The name promised three pork products, but I didn’t notice any pulled pork in the dish. Since all the toppings are piled on top of the fries, it’s up to you to disburse the toppings throughout the fries, but there’s enough gravy that the bottom fries are thoroughly soaked with gravy. It was rich, satisfyingly meaty, and balanced: the gravy tasted good on its own, but didn’t compete with the salty toppings.\u003c/p>\n\u003cfigure id=\"attachment_90793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\">\u003cimg class=\"size-full wp-image-90793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\" alt=\"Montreal poutine Photo: Shelby Pope\" width=\"1000\" height=\"713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Montreal poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The Montreal poutine didn't work quite so well. The Montreal smoked meat was subtly spiced, but plopped on the fries in a giant chunk with no way to disseminate throughout the fries. A flood of mustard in the corner reminded me why we eat fries with ketchup. A juicy pickle, nearly the length of the box, provided welcome contrast from the potato onslaught.\u003c/p>\n\u003cp>The Berkeley Smoke’s--the name and logo comes from the probably apocryphal figure that Founder Smolkin credits as the visionary behind the chain, who only communicates through Smolkin-- is just the beginning of the company’s U.S. plans.\u003c/p>\n\u003cp>Smolkin is a laid-back guy (On the Berkeley store: “They [served] over 1,200 people yesterday. Over 1,200 servings out of that little wee shop. Isn’t that sick?”) but he’s serious about expanding Smoke’s: a Hollywood location is currently under construction, and he has plans for locations in, Arizona, Vegas and New York.\u003c/p>\n\u003cfigure id=\"attachment_90792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\">\u003cimg class=\"size-full wp-image-90792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\" alt=\"Inside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>While the core market for Smoke’s is the urban, 18-25 nightlife crowd (“I didn’t say the word drunk, but that might have something to do with it”), Smolkin emphasizes how other demographics, like young families, have been drawn to the chain.\u003c/p>\n\u003cp>“I’m a father of twin boys who are eight years old--they decide where we’re going for dinner. They're the ones that want the poutine and there’s somebody like me, the dad is like, we really \u003cem>shouldn’t\u003c/em>, but you want it. You’re looking for the excuse to go have to get it.”\u003c/p>\n\u003cp>For others, he said, poutine is a daily habit. “Some see it as an everyday food, they’ll have it at lunch with a suit and tie on, and then they’ll come back at three in the morning with the tie wrapped around their head and two friends,” he said. “Then you have the other demographic, where it’s an indulgence and they treat themselves every once in awhile. It caters to everybody.”\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a>\u003cbr>\n2518 Durant Ave. Ste A [\u003ca href=\"http://goo.gl/ykXY1w\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7500\u003cbr>\nHours: Mon-Sun 11am-4am\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/poutinerie\" target=\"_blank\">Smoke's Poutinerie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokesberkeley\" target=\"_blank\">@smokesberkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_90790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\">\u003cimg class=\"size-full wp-image-90790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\" alt=\"The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"title": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90408,90409,90410\"]\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90411,90412,90413\"]\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90414,90416,90415\"]\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n",
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"excerpt": "Long before the hosts, managers, bartenders and servers, who are the masterminds behind our favorite watering holes and dining spots? The builders, of course!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yakitori-west-dublin\" target=\"_blank\" rel=\"noopener\">Yakitori West\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd., Ste. 109, (Ulferts Center) [\u003ca href=\"https://goo.gl/maps/nnA3b\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nDublin, CA 94608\u003cbr>\nPh: (925) 828-7765\u003cbr>\nHours: Tue-Thu and Sun 5-9:30pm; Fri-Sat 5-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
"disqusIdentifier": "82746 http://blogs.kqed.org/bayareabites/?p=82746",
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"excerpt": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
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"description": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay | KQED",
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"headline": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Fantastic Vegan Eats in Berkeley and Albany",
"title": "5 Bites: Fantastic Vegan Eats in Berkeley and Albany",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sanctuary12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sanctuary12.jpg\" alt=\"Socca Cakes\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socca Cakes: chickpea griddlecakes with roasted butternut squash, housemade cashew \"cheese\", scallions and cherry tomatoes at Sanctuary Bistro in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>As a follow-up guide to \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/27/5-bites-excellent-vegan-eats-in-oakland/\" target=\"_blank\">Excellent Vegan Eats in Oakland\u003c/a>,\" here's our recommendations for wonderful vegan fare in Berkeley (and one in Albany). And please let us know your favorites in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90055,90056,90057,90058,90059,90060,90061,90062,90063,90064,90066\"]\u003c/p>\n\u003cp>Looking for a refined, upscale vegan dining experience? Sanctuary Cafe, Executive Chef Barry Horton and Jennifer Jones Horton's newish establishment (they opened their doors this past August through a successful Kickstarter campaign bolstered by their thriving catering business), serves exquisite dishes using 100% organic, local and seasonal ingredients. Their prix-fixe lunch menu can be customized for one, two or three courses. Rotating daily specials are highlighted on their chalkboard, including kombuchas on tap. A recent selection included a floral lavender drink from Ventura-based \u003ca href=\"http://thebukombucha.com/\" target=\"_blank\">Bu Kombucha\u003c/a> and Health-Ade's \u003ca href=\"http://health-ade.com/\" target=\"_blank\">Pink Apple\u003c/a> flavor. The soup of the day, a rich cream of broccoli soup garnished with crisp porcini mushrooms was an excellent starter, along with a romaine lettuce, avocado and \u003ca href=\"http://www.eatwell.com/\" target=\"_blank\">Eatwell Farm\u003c/a> cherry tomato salad tossed with tempeh croutons and macadamia miso dressing. A vibrantly-colored entree, chickpea griddlecakes or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Farinata\" target=\"_blank\">\"socca cakes\"\u003c/a>\u003c/em>, were accompanied by roasted butternut squash, a tangy cashew \"cheese\" reminiscent of crème fraîche, scallions and cherry tomatoes. An ample serving of savory \"crab-less\" cakes were prepared with oyster mushrooms and Old Bay Seasoning-flecked remoulade. The self-described \"decadent chocolate parfait\" was indeed a deliciously indulgent dessert, with chocolate mousse, coconut whipped cream and an almond butter cup as a finishing touch -- and paired well with the single-serve drip coffee made fresh to order. Check their website for sample brunch and dinner menus. And in reference to their name, 5% of their proceeds go to a Bay Area animal sanctuary.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sanctuarybistro.com/\" target=\"_blank\">Sanctuary Bistro\u003c/a>\u003c/strong>\u003cbr>\n1019 Camelia St.[\u003ca href=\"https://goo.gl/maps/nUEVW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 558-3381\u003cbr>\nHours: Mon, Wed, Thu-Fri: Lunch 11am-3pm; Dinner 5:30-9pm; Saturday: Brunch 8:30am-3pm; Dinner 5:30-10pm; Sunday: Brunch 8:30am-3pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sanctuary-Bistro-Local-Love-Catering/166806580175198\" target=\"_blank\">Sanctuary Bistro/Local Love Catering\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sanctuarybistro\" target=\"_blank\">@SanctuaryBistro\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89994,89993,89995,89996,89997\"]\u003c/p>\n\u003cp>Flacos is the place to go if you're craving tasty, organic vegan Mexican food (and if you go on your birthday with a valid ID, you can have a free meal!) Choose from the selection of \"full plates\" which feature \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Taquito\" target=\"_blank\">taquitos\u003c/a>\u003c/em>, \u003cem>tacos\u003c/em>, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\" target=\"_blank\">\u003cem>tamales\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Huarache_(food)\" target=\"_blank\">\u003cem>huaraches\u003c/em>\u003c/a>. Each entree comes with a side of beans (black, pinto or refried), brown rice, salad and avocado \u003cem>salsa\u003c/em> (hot, mild or \"mixed\", which is a happy medium of spiciness) which you can enjoy in their large outdoor seating area. You can also buy \u003cem>tortillas\u003c/em> and corn \u003cem>masa\u003c/em>/hominy to go, housemade \u003ca href=\"http://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">\u003cem>horchata\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Aguas_frescas\" target=\"_blank\">\u003cem>agua frescas\u003c/em>\u003c/a> and an array of desserts. (And there's a Fresno location, too; check their \u003ca href=\"http://www.flacos.com/menu.html\" target=\"_blank\">website\u003c/a> for these and other details about weekly specials and discounts.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flacos.com/\" target=\"_blank\">Flacos\u003c/a>\u003c/strong>\u003cbr>\n3031 Adeline St. [\u003ca href=\"https://goo.gl/maps/ssLOl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94703\u003cbr>\nPh: (510) 981-8081\u003cbr>\nHours: Tue-Sat 11:30am-9pm; Sun 12-6pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FlacosVegMex\" target=\"_blank\">Flacos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flacosvegmex\" target=\"_blank\">@Flacosvegmex\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90113,90115,90119,90120,90121,90114,90116,90117,90118\"]\u003c/p>\n\u003cp>While many diners may find it hard to imagine Japanese food without seafood or meat, Cha-Ya's cooking may help revise your preconceived notions about this cuisine. With their wide assortment of vegan \u003cem>sushi\u003c/em> rolls, noodles, rice bowls and other flavorful dishes packed on the menu -- you may not miss \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi nigiri\u003c/a>\u003c/em> or pork \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. Their classic \"Cha-Ya Delight\" is a heaping bowl of brown rice topped with a beautiful arrangement of freshly steamed vegetables, mushrooms, tofu and seaweed. \u003cem>Dengaku\u003c/em>, a miso-glazed entree of eggplant, portabello mushroom and tofu is another delectable and artful Japanese entree. More elegantly presented steamed vegetables with a tofu-sesame dressing comprises the \u003cem>shira-ae\u003c/em> starter, and the pan-fried \u003cem>gyoza\u003c/em>, or dumplings, are an irresistible appetizer. You can order beer, wine, \u003cem>sake\u003c/em> and tea to go with your meal, and their lunch and dinner sets are a great bargain. There's also food available for quick and easy take out from their deli cooler. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-berkeley\" target=\"_blank\">Cha-Ya\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/JgEZJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 981-1213\u003cbr>\nHours: Mon-Thu 12-2:30pm, 5-9:30pm; Fri-Sat 12-10pm; 12-3pm\u003cbr>\nCASH ONLY (ATM machine in restaurant)\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90158,90160,90161,90162,90159\"]\u003c/p>\n\u003cp>Chef Tenzin, a fifteen-year veteran of Shangri-La Cafe in North Oakland, prepares a similar organic, macrobiotic cuisine at Potala Organic Cafe, his own Tibetan restaurant. You choose from their daily specials (also posted online on their website) based on portion-size: large, medium or a la carte; simple portions are also spice and salt-free. A recent medium plate featured baked kabocha squash, steamed collard greens with beet-carrot-onion sauce, black beans, a mixed green salad with mint dressing and steamed brown rice. There’s also complimentary \u003cem>kukicha\u003c/em> tea and filtered water for customers (plus you can buy organic beer or wine), as well as an assortment of vegan desserts for sale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.potalavegan.com/\" target=\"_blank\">Potala Organic Cafe\u003c/a>\u003c/strong>\u003cbr>\n1045 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/RV7ho\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 528-2375\u003cbr>\nHours: Everyday from 11am-3pm; 5:30-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"100287,100288,100289,100290,100291\"]\u003c/p>\n\u003cp>As you can guess from its name, Cinnaholic is a bakery that caters to cinnamon bun fans -- especially those that seek a vegan version. With a gigantic list of toppings and frostings, you can choose from the suggested combinations in their display case -- such as almond frosting garnished with fresh strawberries and almond slivers or Irish Creme frosting with crushed Oreos -- or create your own customized treat. And if you move away from the Bay Area or want to send someone a box of buns, they can also ship cinnamon buns to select locations. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cinnaholic.com/\">Cinnaholic\u003c/a>\u003c/strong>\u003cbr>\n2132 Oxford St. [\u003ca href=\"https://goo.gl/maps/GvVSN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 647-8684\u003cbr>\nHours: Everyday 10am-7pm except Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cinnaholic\">Cinnaholic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cinnaholic\">@Cinnaholic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The Source Mini location in Berkeley that was included in this list is now closed.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Looking for a refined, upscale vegan dining experience? Sanctuary Cafe, Executive Chef Barry Horton and Jennifer Jones Horton's newish establishment (they opened their doors this past August through a successful Kickstarter campaign bolstered by their thriving catering business), serves exquisite dishes using 100% organic, local and seasonal ingredients. Their prix-fixe lunch menu can be customized for one, two or three courses. Rotating daily specials are highlighted on their chalkboard, including kombuchas on tap. A recent selection included a floral lavender drink from Ventura-based \u003ca href=\"http://thebukombucha.com/\" target=\"_blank\">Bu Kombucha\u003c/a> and Health-Ade's \u003ca href=\"http://health-ade.com/\" target=\"_blank\">Pink Apple\u003c/a> flavor. The soup of the day, a rich cream of broccoli soup garnished with crisp porcini mushrooms was an excellent starter, along with a romaine lettuce, avocado and \u003ca href=\"http://www.eatwell.com/\" target=\"_blank\">Eatwell Farm\u003c/a> cherry tomato salad tossed with tempeh croutons and macadamia miso dressing. A vibrantly-colored entree, chickpea griddlecakes or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Farinata\" target=\"_blank\">\"socca cakes\"\u003c/a>\u003c/em>, were accompanied by roasted butternut squash, a tangy cashew \"cheese\" reminiscent of crème fraîche, scallions and cherry tomatoes. An ample serving of savory \"crab-less\" cakes were prepared with oyster mushrooms and Old Bay Seasoning-flecked remoulade. The self-described \"decadent chocolate parfait\" was indeed a deliciously indulgent dessert, with chocolate mousse, coconut whipped cream and an almond butter cup as a finishing touch -- and paired well with the single-serve drip coffee made fresh to order. Check their website for sample brunch and dinner menus. And in reference to their name, 5% of their proceeds go to a Bay Area animal sanctuary.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sanctuarybistro.com/\" target=\"_blank\">Sanctuary Bistro\u003c/a>\u003c/strong>\u003cbr>\n1019 Camelia St.[\u003ca href=\"https://goo.gl/maps/nUEVW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 558-3381\u003cbr>\nHours: Mon, Wed, Thu-Fri: Lunch 11am-3pm; Dinner 5:30-9pm; Saturday: Brunch 8:30am-3pm; Dinner 5:30-10pm; Sunday: Brunch 8:30am-3pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sanctuary-Bistro-Local-Love-Catering/166806580175198\" target=\"_blank\">Sanctuary Bistro/Local Love Catering\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sanctuarybistro\" target=\"_blank\">@SanctuaryBistro\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>Flacos is the place to go if you're craving tasty, organic vegan Mexican food (and if you go on your birthday with a valid ID, you can have a free meal!) Choose from the selection of \"full plates\" which feature \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Taquito\" target=\"_blank\">taquitos\u003c/a>\u003c/em>, \u003cem>tacos\u003c/em>, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\" target=\"_blank\">\u003cem>tamales\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Huarache_(food)\" target=\"_blank\">\u003cem>huaraches\u003c/em>\u003c/a>. Each entree comes with a side of beans (black, pinto or refried), brown rice, salad and avocado \u003cem>salsa\u003c/em> (hot, mild or \"mixed\", which is a happy medium of spiciness) which you can enjoy in their large outdoor seating area. You can also buy \u003cem>tortillas\u003c/em> and corn \u003cem>masa\u003c/em>/hominy to go, housemade \u003ca href=\"http://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">\u003cem>horchata\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Aguas_frescas\" target=\"_blank\">\u003cem>agua frescas\u003c/em>\u003c/a> and an array of desserts. (And there's a Fresno location, too; check their \u003ca href=\"http://www.flacos.com/menu.html\" target=\"_blank\">website\u003c/a> for these and other details about weekly specials and discounts.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flacos.com/\" target=\"_blank\">Flacos\u003c/a>\u003c/strong>\u003cbr>\n3031 Adeline St. [\u003ca href=\"https://goo.gl/maps/ssLOl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94703\u003cbr>\nPh: (510) 981-8081\u003cbr>\nHours: Tue-Sat 11:30am-9pm; Sun 12-6pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FlacosVegMex\" target=\"_blank\">Flacos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flacosvegmex\" target=\"_blank\">@Flacosvegmex\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While many diners may find it hard to imagine Japanese food without seafood or meat, Cha-Ya's cooking may help revise your preconceived notions about this cuisine. With their wide assortment of vegan \u003cem>sushi\u003c/em> rolls, noodles, rice bowls and other flavorful dishes packed on the menu -- you may not miss \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi nigiri\u003c/a>\u003c/em> or pork \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. Their classic \"Cha-Ya Delight\" is a heaping bowl of brown rice topped with a beautiful arrangement of freshly steamed vegetables, mushrooms, tofu and seaweed. \u003cem>Dengaku\u003c/em>, a miso-glazed entree of eggplant, portabello mushroom and tofu is another delectable and artful Japanese entree. More elegantly presented steamed vegetables with a tofu-sesame dressing comprises the \u003cem>shira-ae\u003c/em> starter, and the pan-fried \u003cem>gyoza\u003c/em>, or dumplings, are an irresistible appetizer. You can order beer, wine, \u003cem>sake\u003c/em> and tea to go with your meal, and their lunch and dinner sets are a great bargain. There's also food available for quick and easy take out from their deli cooler. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-berkeley\" target=\"_blank\">Cha-Ya\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/JgEZJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 981-1213\u003cbr>\nHours: Mon-Thu 12-2:30pm, 5-9:30pm; Fri-Sat 12-10pm; 12-3pm\u003cbr>\nCASH ONLY (ATM machine in restaurant)\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>Chef Tenzin, a fifteen-year veteran of Shangri-La Cafe in North Oakland, prepares a similar organic, macrobiotic cuisine at Potala Organic Cafe, his own Tibetan restaurant. You choose from their daily specials (also posted online on their website) based on portion-size: large, medium or a la carte; simple portions are also spice and salt-free. A recent medium plate featured baked kabocha squash, steamed collard greens with beet-carrot-onion sauce, black beans, a mixed green salad with mint dressing and steamed brown rice. There’s also complimentary \u003cem>kukicha\u003c/em> tea and filtered water for customers (plus you can buy organic beer or wine), as well as an assortment of vegan desserts for sale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.potalavegan.com/\" target=\"_blank\">Potala Organic Cafe\u003c/a>\u003c/strong>\u003cbr>\n1045 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/RV7ho\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 528-2375\u003cbr>\nHours: Everyday from 11am-3pm; 5:30-9pm\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>As you can guess from its name, Cinnaholic is a bakery that caters to cinnamon bun fans -- especially those that seek a vegan version. With a gigantic list of toppings and frostings, you can choose from the suggested combinations in their display case -- such as almond frosting garnished with fresh strawberries and almond slivers or Irish Creme frosting with crushed Oreos -- or create your own customized treat. And if you move away from the Bay Area or want to send someone a box of buns, they can also ship cinnamon buns to select locations. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cinnaholic.com/\">Cinnaholic\u003c/a>\u003c/strong>\u003cbr>\n2132 Oxford St. [\u003ca href=\"https://goo.gl/maps/GvVSN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 647-8684\u003cbr>\nHours: Everyday 10am-7pm except Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cinnaholic\">Cinnaholic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cinnaholic\">@Cinnaholic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The Source Mini location in Berkeley that was included in this list is now closed.\u003c/em>\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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