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"disqusTitle": "5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map",
"title": "5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>All across Mexico, regional dishes are as varied as the terrain, language and cultural traditions. In Oakland's Fruitvale district, the many \u003cem>taqueros\u003c/em> and food vendors along the streets coalesce to map complex patterns of migration and weave a vibrant tapestry of food traditions from across the Americas.\u003c/p>\n\u003cp>And the dishes from these traditions are delicious, too. We recently visited five food trucks in the neighborhood to understand the regional distinctions of their offerings and hear from the people who make them. Come along with us to experience the many flavors of Fruitvale—and bring your appetite.\u003c/p>\n\u003ch3>Aguachiles el Tamarindo\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Location:\u003c/strong> 3053 International Blvd., Oakland, CA\u003cbr>\n\u003c/span>\u003cstrong>Regions:\u003c/strong> Sinaloa, Baja California and Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, weekends\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Torre de mariscos\u003c/em>, Baja-style \u003cem>tacos de pescado \u003c/em>and \u003cem>camaron\u003c/em>, ceviche \u003cem>verde\u003c/em>, mango and \u003cem>chamoy\u003c/em> ceviche\u003c/p>\n\u003cfigure id=\"attachment_135897\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135897\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg\" alt=\"Torre Sinaloense with scallops, shrimp, cucumber, imitation crab, tomato, avocado and covered with salsa negra.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Galindo (El Grio, Jalisco) and family's Torre de Mariscos estilo Sinaloense with scallops, shrimp, cucumber, imitation crab, chiltepin, tomato, avocado and covered with salsa negra. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An offshoot of Enrique Galindo and family's long-established taqueria enterprise Mi Grullense, Aguachiles el Tamarindo offers delicious taco and torta staples. But what sets them apart is their vast menu of seafood—ceviches, tostadas, cocteles and their show-stopper: the \u003cem>torre de mariscos\u003c/em>.\u003c/p>\n\u003cp>Literally translated as a “tower of seafood,” the \u003cem>torre\u003c/em> has five-plus layers of tender scallops, \u003cem>jaiba\u003c/em> (imitation crab), shrimp, octopus, chiltepin, avocado, onion, tomato and cucumber, all drenched in a family recipe of Sinaloa-style \u003cem>salsa negra\u003c/em>—a punchy combination of Maggi sauce and secret ingredients.\u003c/p>\n\u003cp>[pullquote]To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"[/pullquote]\u003c/p>\n\u003cp>As a popular truck destination, Aguachiles el Tamarindo has creatively adapted to waves of new clientele. They've produced unique items on their menu to satisfy the cravings of locals from a variety of international traditions, including a Vietnamese and Cajun-style shrimp boil and poppin' diaspora dishes like Flamin' Hot Cheeto nachos. To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> Keep coming back. The menu is so large that it will take a long time to try all of their offerings.\u003c/p>\n\u003ch3>El Pipirin\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 3315 Farnam St., Oakland, CA\u003cstrong>\u003cbr>\nRegion:\u003c/strong> Guadalajara, Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, early evenings\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Torta ahogada\u003c/em>, \u003cem>consome\u003c/em>, \u003cem>barbacoa de res\u003c/em>, guava and cream empanadas\u003c/p>\n\u003cfigure id=\"attachment_135903\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135903\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg\" alt=\"Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jorge Ayllon established El Pipirin 29 years ago to bring the tastes and \u003cem>costumbres\u003c/em> of Guadalajara, Jalisco to the Bay. With pride, his family set out to offer items that couldn't be found in other restaurants in the region. That's partly what makes their \u003cem>barbacoa\u003c/em> so unique. Beyond swapping \u003cem>borrega \u003c/em>(sheep) for \u003cem>res \u003c/em>(beef) and \u003cem>lengua\u003c/em> (tongue)\u003cem>, \u003c/em>Ayllon and family use a special oven to duplicate the dish's traditional preparation, which involves cooking the meat in an underground oven for 20 hours.\u003c/p>\n\u003cp>But one dish takes center stage at El Pipirin, and that's the Torta Ahogada. They've mastered the recipe over the years to produce a torta that's identical to the one you might order in Guadalajara. Its core elements include a soft-yet-sturdy \u003cem>bolillo\u003c/em> layered with beans, \u003ci>barbacoa \u003c/i>and drenched with an extra spicy \u003cem>chile de arbol \u003c/em>or a mild tomato salsa. The fiery sandwich wouldn't be complete without a garnish of finely-sliced white onions.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Jorge Ayllon']\"El chile tiene que ser muy bravo, para que siempre venga la gente.\"[/pullquote]\u003c/p>\n\u003cp>The item that stands out as a personal favorite of ours is their \u003cem>consome\u003c/em>. Each cup bursts diced onions, finely stewed bits of \u003cem>barbacoa\u003c/em>, and a zing of lime. Beyond its singular flavor and mouth-watering aromatics, the beefy broth is loaded with a surprise ingredient: garbanzo beans. The convergence of acid, fat, heat and salt blend into an unforgettable stew perfect for dipping or enjoyed on its own.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Enjoy a mini empanada made fresh daily with original ingredients including sweet cream, guava and strawberry.\u003c/p>\n\u003ch3>La Grana Fish\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 865 50th Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Jalisco, Baja California, Michoacán and Sinaloa\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, while ingredients last\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Quesabirrias\u003c/em> (Tijuana), \u003cem>papas rellenas\u003c/em> (Mazatlán), \u003cem>aguachile\u003c/em> ceviche (Jalisco), fresh ahi tuna tostada, michelada mix\u003c/p>\n\u003cfigure id=\"attachment_135898\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135898\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg\" alt=\"Micheladas, cevice de aguachile, quesabirrias, papas rellenas.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Micheladas, cevice de aguachile, quesabirrias, papas rellenas. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve checked your Instagram feed lately, chances are you’ve caught a glimpse of \u003cem>quesabirria\u003c/em> accompanied by a steaming cup of \u003cem>consome\u003c/em>. \u003cem>Quesabirria\u003c/em> offerings are popping up in locations across the Bay Area and are quickly gaining a cult-like fan base. What sets the Tijuana \u003cem>quesabirria\u003c/em> apart from its taco counterparts is the decadent combination of melty \u003cem>queso quesadilla, \u003c/em>crispy cheese edges and a heaping scoop of tangy, tender stewed \u003cem>birria de res\u003c/em>—all wrapped in a chile-dipped corn tortilla. Dunk your \u003cem>quesabirria\u003c/em> into a steaming cup of \u003cem>consome\u003c/em>, and you’re on your way to an explosion of flavor that satisfies with every bite.\u003c/p>\n\u003cp>La Grana Fish’s second show-stopper is their \u003cspan style=\"font-weight: 400\">\u003cem>papas rellenas\u003c/em>, or twice-baked potatoes,\u003c/span> with roots in Mazatlán, Sinaloa. Each giant potato teems with cheese, bacon, pickled jalapeños, a meat of your choice and a dash of green onions.\u003c/p>\n\u003cp>But don't snooze on their seafood fare—particularly the \u003cem>ceviche aguachile\u003c/em>. The recipe comes from owner Alvaro Ramos' hometown, Autlán de la Grana, Jalisco. The contrasting bite of serrano chile and pickled red onion against the tender shrimp dethrones offerings from local ceviche competitors. If you're looking for something wholly unique to La Grana fish, try their fresh ahi tuna tostada.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Ana Morales']\"It's just the two of us. We would like to expand to have a restaurant. That's our dream.\"[/pullquote]\u003c/p>\n\u003cp>Owners Alvaro Ramos (Jalisco) and Ana Morales (Michoacán) have big dreams for La Grana Fish. What started out as a small cart launched into a popular weekend truck. Their hope is to one day open a \u003cspan style=\"font-weight: 400\">brick-and-mortar restaurant\u003c/span>, and if the long lines of eager customers prove anything, they're well on their way.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Get your stuffed baked potato \u003cem>mar y tierra\u003c/em> style with carne asada and shrimp.\u003c/p>\n\u003ch3>El Charro\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 1502 Fruitvale Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions: \u003c/strong>Familiar across Mexico, but a specialty in the north\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, late morning/early lunch\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Pollo asado\u003c/em> (\u003cem>al carbon\u003c/em>), ribs, papaya \u003cem>agua fresca\u003c/em> (pending availability)\u003c/p>\n\u003cfigure id=\"attachment_135906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135906\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg\" alt=\"Half-chicken meal of pollo al carbon, rice beans and tortillas from El Charro in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Half-chicken meal of pollo al carbon, rice, beans and tortillas from El Charro in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking whole chickens over charcoal is a technique shared and adapted throughout all of the Americas. In Peru, \u003cem>pollo a la brasa\u003c/em> served with yucca fries is popular, while \u003cem>pollo al carbon\u003c/em> (literally chicken to the coal) is popular across Mexico from Chihuahua to the Yucatán.\u003c/p>\n\u003cp>Fire-braised roasted chicken is often served with fresh corn tortillas, pico de gallo and a fresh salsa of your choice (most commonly a red salsa made with broiled chile and tomatoes or a green salsa of tomatillo, jalapeño, serrano and onion).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Attached to a bustling market specializing in Latin American goods, El Charro’s custom charcoal grill churns out whole chickens and dry-rub ribs street-side from their food truck or for purchase inside the store. You can count on freshly charred chicken (and dry-rub ribs!) \u003c/span>\u003cspan style=\"font-weight: 400\">Mondays–Sundays\u003c/span>\u003cspan style=\"font-weight: 400\"> starting at 8am.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Quench your thirst with any of their \u003cem>aguas frescas. \u003c/em>Papaya, pineapple, watermelon, tamarindo, jamaica are popular, depending on seasonal availability.\u003c/p>\n\u003ch3>Tamales Acapulco Doña Tere\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 4559 International Blvd., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Guerrero and South Central Mexico\u003cbr>\n\u003cstrong>Best time to go: \u003c/strong>Weekdays and Saturdays, late morning/early afternoon\u003cbr>\n\u003cstrong>Must try:\u003c/strong> Tamales de \u003cem>mole rojo\u003c/em>, chicharron \u003cem>tacos de canasta\u003c/em> (also known as \u003cem>al vapor\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_135909\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135909\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg\" alt=\"Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Teresa Mondragon of Tamales Acapulco is a food entrepreneur fondly known as Doña Tere. As reported in \u003ca href=\"https://www.berkeleyside.com/2017/10/09/tamales-acapulco-oaklands-original-tamal-joint\">Berkeleyside\u003c/a>, she's among a cohort who helped change local laws for food vending in Fruitvale nearly 20 years ago.\u003c/p>\n\u003cp>That's what brought her food truck to Fruitvale, where she offers \u003cspan style=\"font-weight: 400\">some of the most-coveted tamales in the neighborhood\u003c/span> as well as\u003cem> tacos de canasta\u003c/em>, tortas and pupusas (a Salvadorean staple).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While mole recipes from Oaxaca and Puebla have gained the greatest popularity in the United States, it's important to remember that the indigenous roots of mole span far and wide across Central and Southern Mexico.\u003c/span> And the state of Guerrero has its own mole traditions, including the adoption of the green and nutty\u003cem> pipian, \u003c/em>as well as \u003cem>mole rosa\u003c/em> and\u003cem> mole rojo\u003c/em>.\u003c/p>\n\u003cp>Doña Tere has mastered the latter. What’s special about her approach is how she folds the mole sauce into the \u003cem>masa \u003c/em>of the tamal, infusing her \u003cem>maiz\u003c/em> with the richness and complexity of pork-stewed red mole. Add a few \u003cem>tacos de canasta \u003c/em>to your order and let the fatty, stewed \u003cem>chicharron\u003c/em> and salsa verde melt on your tongue.\u003c/p>\n\u003cp>While this food is served and consumed quickly, it's not fast food. Rather, it's a carefully-crafted \u003cem>antojito\u003c/em> (little craving) bundled in regional pride.\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> On cold days, ask for \u003cem>champurrado\u003c/em>, and let the creamy combo of \u003cem>atole, piloncillo, canela, \u003c/em>chocolate and milk warm you from the inside out.\u003c/p>\n\u003ch2>\u003cem>Follow our eating adventures with some of our favorite dishes from these five trucks: \u003c/em>\u003c/h2>\n\u003cp>[gallery type=\"slideshow\" size=\"medium\" ids=\"135896,135895,135902,135904,135905,135907,135901,135900,135899,135908,135912,135929\"]\u003c/p>\n\u003chr>\n\u003ch4>\u003cem>Hungry? Use our Google Map to find each of these spots in East Oakland. \u003c/em>\u003c/h4>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/2/embed?mid=1CH9ZSu7sy0moLZgXFMJrwkokteKws56n\" width=\"800\" height=\"500\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "From Sinaloa to Jalisco, these five food trucks in Oakland's Fruitvale district highlight the regional distinction of specialty plates of Mexico with pride. ",
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"headline": "5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map",
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"nprByline": "Lina Blanco, Masha Pershay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>All across Mexico, regional dishes are as varied as the terrain, language and cultural traditions. In Oakland's Fruitvale district, the many \u003cem>taqueros\u003c/em> and food vendors along the streets coalesce to map complex patterns of migration and weave a vibrant tapestry of food traditions from across the Americas.\u003c/p>\n\u003cp>And the dishes from these traditions are delicious, too. We recently visited five food trucks in the neighborhood to understand the regional distinctions of their offerings and hear from the people who make them. Come along with us to experience the many flavors of Fruitvale—and bring your appetite.\u003c/p>\n\u003ch3>Aguachiles el Tamarindo\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Location:\u003c/strong> 3053 International Blvd., Oakland, CA\u003cbr>\n\u003c/span>\u003cstrong>Regions:\u003c/strong> Sinaloa, Baja California and Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, weekends\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Torre de mariscos\u003c/em>, Baja-style \u003cem>tacos de pescado \u003c/em>and \u003cem>camaron\u003c/em>, ceviche \u003cem>verde\u003c/em>, mango and \u003cem>chamoy\u003c/em> ceviche\u003c/p>\n\u003cfigure id=\"attachment_135897\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135897\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg\" alt=\"Torre Sinaloense with scallops, shrimp, cucumber, imitation crab, tomato, avocado and covered with salsa negra.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Galindo (El Grio, Jalisco) and family's Torre de Mariscos estilo Sinaloense with scallops, shrimp, cucumber, imitation crab, chiltepin, tomato, avocado and covered with salsa negra. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An offshoot of Enrique Galindo and family's long-established taqueria enterprise Mi Grullense, Aguachiles el Tamarindo offers delicious taco and torta staples. But what sets them apart is their vast menu of seafood—ceviches, tostadas, cocteles and their show-stopper: the \u003cem>torre de mariscos\u003c/em>.\u003c/p>\n\u003cp>Literally translated as a “tower of seafood,” the \u003cem>torre\u003c/em> has five-plus layers of tender scallops, \u003cem>jaiba\u003c/em> (imitation crab), shrimp, octopus, chiltepin, avocado, onion, tomato and cucumber, all drenched in a family recipe of Sinaloa-style \u003cem>salsa negra\u003c/em>—a punchy combination of Maggi sauce and secret ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a popular truck destination, Aguachiles el Tamarindo has creatively adapted to waves of new clientele. They've produced unique items on their menu to satisfy the cravings of locals from a variety of international traditions, including a Vietnamese and Cajun-style shrimp boil and poppin' diaspora dishes like Flamin' Hot Cheeto nachos. To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> Keep coming back. The menu is so large that it will take a long time to try all of their offerings.\u003c/p>\n\u003ch3>El Pipirin\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 3315 Farnam St., Oakland, CA\u003cstrong>\u003cbr>\nRegion:\u003c/strong> Guadalajara, Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, early evenings\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Torta ahogada\u003c/em>, \u003cem>consome\u003c/em>, \u003cem>barbacoa de res\u003c/em>, guava and cream empanadas\u003c/p>\n\u003cfigure id=\"attachment_135903\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135903\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg\" alt=\"Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jorge Ayllon established El Pipirin 29 years ago to bring the tastes and \u003cem>costumbres\u003c/em> of Guadalajara, Jalisco to the Bay. With pride, his family set out to offer items that couldn't be found in other restaurants in the region. That's partly what makes their \u003cem>barbacoa\u003c/em> so unique. Beyond swapping \u003cem>borrega \u003c/em>(sheep) for \u003cem>res \u003c/em>(beef) and \u003cem>lengua\u003c/em> (tongue)\u003cem>, \u003c/em>Ayllon and family use a special oven to duplicate the dish's traditional preparation, which involves cooking the meat in an underground oven for 20 hours.\u003c/p>\n\u003cp>But one dish takes center stage at El Pipirin, and that's the Torta Ahogada. They've mastered the recipe over the years to produce a torta that's identical to the one you might order in Guadalajara. Its core elements include a soft-yet-sturdy \u003cem>bolillo\u003c/em> layered with beans, \u003ci>barbacoa \u003c/i>and drenched with an extra spicy \u003cem>chile de arbol \u003c/em>or a mild tomato salsa. The fiery sandwich wouldn't be complete without a garnish of finely-sliced white onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The item that stands out as a personal favorite of ours is their \u003cem>consome\u003c/em>. Each cup bursts diced onions, finely stewed bits of \u003cem>barbacoa\u003c/em>, and a zing of lime. Beyond its singular flavor and mouth-watering aromatics, the beefy broth is loaded with a surprise ingredient: garbanzo beans. The convergence of acid, fat, heat and salt blend into an unforgettable stew perfect for dipping or enjoyed on its own.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Enjoy a mini empanada made fresh daily with original ingredients including sweet cream, guava and strawberry.\u003c/p>\n\u003ch3>La Grana Fish\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 865 50th Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Jalisco, Baja California, Michoacán and Sinaloa\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, while ingredients last\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Quesabirrias\u003c/em> (Tijuana), \u003cem>papas rellenas\u003c/em> (Mazatlán), \u003cem>aguachile\u003c/em> ceviche (Jalisco), fresh ahi tuna tostada, michelada mix\u003c/p>\n\u003cfigure id=\"attachment_135898\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135898\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg\" alt=\"Micheladas, cevice de aguachile, quesabirrias, papas rellenas.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Micheladas, cevice de aguachile, quesabirrias, papas rellenas. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve checked your Instagram feed lately, chances are you’ve caught a glimpse of \u003cem>quesabirria\u003c/em> accompanied by a steaming cup of \u003cem>consome\u003c/em>. \u003cem>Quesabirria\u003c/em> offerings are popping up in locations across the Bay Area and are quickly gaining a cult-like fan base. What sets the Tijuana \u003cem>quesabirria\u003c/em> apart from its taco counterparts is the decadent combination of melty \u003cem>queso quesadilla, \u003c/em>crispy cheese edges and a heaping scoop of tangy, tender stewed \u003cem>birria de res\u003c/em>—all wrapped in a chile-dipped corn tortilla. Dunk your \u003cem>quesabirria\u003c/em> into a steaming cup of \u003cem>consome\u003c/em>, and you’re on your way to an explosion of flavor that satisfies with every bite.\u003c/p>\n\u003cp>La Grana Fish’s second show-stopper is their \u003cspan style=\"font-weight: 400\">\u003cem>papas rellenas\u003c/em>, or twice-baked potatoes,\u003c/span> with roots in Mazatlán, Sinaloa. Each giant potato teems with cheese, bacon, pickled jalapeños, a meat of your choice and a dash of green onions.\u003c/p>\n\u003cp>But don't snooze on their seafood fare—particularly the \u003cem>ceviche aguachile\u003c/em>. The recipe comes from owner Alvaro Ramos' hometown, Autlán de la Grana, Jalisco. The contrasting bite of serrano chile and pickled red onion against the tender shrimp dethrones offerings from local ceviche competitors. If you're looking for something wholly unique to La Grana fish, try their fresh ahi tuna tostada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\"It's just the two of us. We would like to expand to have a restaurant. That's our dream.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Owners Alvaro Ramos (Jalisco) and Ana Morales (Michoacán) have big dreams for La Grana Fish. What started out as a small cart launched into a popular weekend truck. Their hope is to one day open a \u003cspan style=\"font-weight: 400\">brick-and-mortar restaurant\u003c/span>, and if the long lines of eager customers prove anything, they're well on their way.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Get your stuffed baked potato \u003cem>mar y tierra\u003c/em> style with carne asada and shrimp.\u003c/p>\n\u003ch3>El Charro\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 1502 Fruitvale Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions: \u003c/strong>Familiar across Mexico, but a specialty in the north\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, late morning/early lunch\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Pollo asado\u003c/em> (\u003cem>al carbon\u003c/em>), ribs, papaya \u003cem>agua fresca\u003c/em> (pending availability)\u003c/p>\n\u003cfigure id=\"attachment_135906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135906\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg\" alt=\"Half-chicken meal of pollo al carbon, rice beans and tortillas from El Charro in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Half-chicken meal of pollo al carbon, rice, beans and tortillas from El Charro in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking whole chickens over charcoal is a technique shared and adapted throughout all of the Americas. In Peru, \u003cem>pollo a la brasa\u003c/em> served with yucca fries is popular, while \u003cem>pollo al carbon\u003c/em> (literally chicken to the coal) is popular across Mexico from Chihuahua to the Yucatán.\u003c/p>\n\u003cp>Fire-braised roasted chicken is often served with fresh corn tortillas, pico de gallo and a fresh salsa of your choice (most commonly a red salsa made with broiled chile and tomatoes or a green salsa of tomatillo, jalapeño, serrano and onion).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Attached to a bustling market specializing in Latin American goods, El Charro’s custom charcoal grill churns out whole chickens and dry-rub ribs street-side from their food truck or for purchase inside the store. You can count on freshly charred chicken (and dry-rub ribs!) \u003c/span>\u003cspan style=\"font-weight: 400\">Mondays–Sundays\u003c/span>\u003cspan style=\"font-weight: 400\"> starting at 8am.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Quench your thirst with any of their \u003cem>aguas frescas. \u003c/em>Papaya, pineapple, watermelon, tamarindo, jamaica are popular, depending on seasonal availability.\u003c/p>\n\u003ch3>Tamales Acapulco Doña Tere\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 4559 International Blvd., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Guerrero and South Central Mexico\u003cbr>\n\u003cstrong>Best time to go: \u003c/strong>Weekdays and Saturdays, late morning/early afternoon\u003cbr>\n\u003cstrong>Must try:\u003c/strong> Tamales de \u003cem>mole rojo\u003c/em>, chicharron \u003cem>tacos de canasta\u003c/em> (also known as \u003cem>al vapor\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_135909\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135909\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg\" alt=\"Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Teresa Mondragon of Tamales Acapulco is a food entrepreneur fondly known as Doña Tere. As reported in \u003ca href=\"https://www.berkeleyside.com/2017/10/09/tamales-acapulco-oaklands-original-tamal-joint\">Berkeleyside\u003c/a>, she's among a cohort who helped change local laws for food vending in Fruitvale nearly 20 years ago.\u003c/p>\n\u003cp>That's what brought her food truck to Fruitvale, where she offers \u003cspan style=\"font-weight: 400\">some of the most-coveted tamales in the neighborhood\u003c/span> as well as\u003cem> tacos de canasta\u003c/em>, tortas and pupusas (a Salvadorean staple).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While mole recipes from Oaxaca and Puebla have gained the greatest popularity in the United States, it's important to remember that the indigenous roots of mole span far and wide across Central and Southern Mexico.\u003c/span> And the state of Guerrero has its own mole traditions, including the adoption of the green and nutty\u003cem> pipian, \u003c/em>as well as \u003cem>mole rosa\u003c/em> and\u003cem> mole rojo\u003c/em>.\u003c/p>\n\u003cp>Doña Tere has mastered the latter. What’s special about her approach is how she folds the mole sauce into the \u003cem>masa \u003c/em>of the tamal, infusing her \u003cem>maiz\u003c/em> with the richness and complexity of pork-stewed red mole. Add a few \u003cem>tacos de canasta \u003c/em>to your order and let the fatty, stewed \u003cem>chicharron\u003c/em> and salsa verde melt on your tongue.\u003c/p>\n\u003cp>While this food is served and consumed quickly, it's not fast food. Rather, it's a carefully-crafted \u003cem>antojito\u003c/em> (little craving) bundled in regional pride.\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> On cold days, ask for \u003cem>champurrado\u003c/em>, and let the creamy combo of \u003cem>atole, piloncillo, canela, \u003c/em>chocolate and milk warm you from the inside out.\u003c/p>\n\u003ch2>\u003cem>Follow our eating adventures with some of our favorite dishes from these five trucks: \u003c/em>\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003chr>\n\u003ch4>\u003cem>Hungry? Use our Google Map to find each of these spots in East Oakland. \u003c/em>\u003c/h4>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/2/embed?mid=1CH9ZSu7sy0moLZgXFMJrwkokteKws56n\" width=\"800\" height=\"500\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_133626,news_10966514,bayareabites_78315' label='More servings of silog, malfatti, and Olivier salad']\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B5GFpksBapy/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At Ruth’s Buka, Diners Find Jollof, Egusi and Community",
"title": "At Ruth’s Buka, Diners Find Jollof, Egusi and Community",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>During the hour and change that I was at \u003ca href=\"https://www.yelp.com/biz/ruths-buka-oakland-2\" target=\"_blank\" rel=\"noopener noreferrer\">Ruth’s Buka\u003c/a> last Wednesday, not a single customer looked at a menu when they ordered their food. Either they knew their order by heart or Sunny Ogbe, Ruth Ogbe’s husband who helps manage the family-run Nigerian restaurant, knew exactly what the customers came in to eat.\u003cbr>\n[aside postID='bayareabites_119567' label='Diverse cuisines from the continent of Africa']\u003c/p>\n\u003cp>For those not as familiar with the menu at Ruth’s Buka, you’d see a list of specialties from all over Nigeria starting with the crowd-pleasing Jollof rice to a variety of stews from Egusi to bitter leaf and pepper soup featuring your choice of fish, chicken, beef or goat.\u003c/p>\n\u003cp>Opened five years ago in October of 2015, Ruth’s Buka sits on the corner of a quiet stretch of Foothill Boulevard in East Oakland in a neighborhood of homes, mosques and churches. When Ogbe first moved to Oakland from Lagos in 1998, she couldn’t find any Nigerian restaurants to eat at when she didn’t want to cook, so she eventually opened her own to fill that hole. “I always had it in my mind like when I'm ready, that's what I'm gonna do,” she says.\u003c/p>\n\u003cfigure id=\"attachment_135802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135802\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg\" alt=\"Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Ogbe’s restaurant is only one of three Nigerian restaurants in the East Bay (Miliki is nearby in the Laurel and Golden Safari in neighboring Hayward), it doesn’t necessarily account for catering-only and informal kitchens that folks run out of their homes in the area. In fact, that’s how Ogbe got her start. First cooking out of her home and later running a catering business out of a commercial kitchen in Oakland, she has served at weddings and parties for the Nigerian and larger West African community in the Bay Area.\u003c/p>\n\u003cp>At Ruth’s Buka, she’s had the autonomy of space — a kitchen all her own where she can maintain her catering business while her customers can dine in and socialize in the front.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In Nigeria, a \u003cem>buka\u003c/em> refers to casual dining spots that function as social hubs as much as eateries, often spilling out of open-view kitchens into the street. At bukas, the menu is a visual one — pots simmer with different specialties from across the nation and folks make combinations as they please from what is in front of them. Ogbe carries this same spirit of regional diversity at her buka, providing diners with dishes from Nigeria’s delta region, as well as Igbo, Hausa and Yoruba specialties.\u003c/p>\n\u003cfigure id=\"attachment_135799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135799\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg\" alt=\"A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka.\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To bring these flavors of Nigerian cuisine to Oakland, Ogbe has vendors back in Nigeria who ship her ingredients over here. “Basically, all our ingredients come from different parts of Nigeria because we serve [food from] different parts of Nigeria not just one culture,” she says. Ogbe is also buying and breaking down whole cows and goats for her restaurant and catering customers. “We eat it fresh back home not like here where everything is frozen,” she explains.\u003c/p>\n\u003cp>Unsurprisingly, the most popular item at Ruth’s Buka is the West African staple, Jollof rice. Made across Nigeria, Ghana, and Senegal, the matter of who makes the best version of the tomato-laden rice dish is \u003ca href=\"https://www.npr.org/2016/08/28/491699623/jollof-rice-wars\">an active topic of debate\u003c/a> among West Africans.\u003c/p>\n\u003cp>Ruth’s version is coated with spice bloomed oil that leaves your mouth warm and wanting more. Asked how she makes her version of Jollof, Ogbe says it’s not that hard. “It's like watching new born babies for them not to choke. That's the same way you cook Jollof rice,” she explains. “You have to care for it a lot so that it doesn't burn. For the right texture, you can't put too much water [or] too much seasoning. You just have to monitor it. Baby it.”\u003c/p>\n\u003cfigure id=\"attachment_135804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135804\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg\" alt=\"Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sitting at Ruth’s Buka and watching neighbors and customers stopping in, it’s easy to start wondering about the role and format of a restaurant — how restaurants can fulfill the homesick cravings of a diaspora and serve as an anchor for a neighborhood. Since much of our dining experience has been standardized, from menu hierarchies to the increasingly ubiquitous “bowl” format, Ruth’s Buka stands out for its commitment to staying true to its Nigerian roots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of following American formalities of dining, Ogbe and her family welcome their customers with an inviting warmth typical of family-run eateries.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the hour and change that I was at \u003ca href=\"https://www.yelp.com/biz/ruths-buka-oakland-2\" target=\"_blank\" rel=\"noopener noreferrer\">Ruth’s Buka\u003c/a> last Wednesday, not a single customer looked at a menu when they ordered their food. Either they knew their order by heart or Sunny Ogbe, Ruth Ogbe’s husband who helps manage the family-run Nigerian restaurant, knew exactly what the customers came in to eat.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those not as familiar with the menu at Ruth’s Buka, you’d see a list of specialties from all over Nigeria starting with the crowd-pleasing Jollof rice to a variety of stews from Egusi to bitter leaf and pepper soup featuring your choice of fish, chicken, beef or goat.\u003c/p>\n\u003cp>Opened five years ago in October of 2015, Ruth’s Buka sits on the corner of a quiet stretch of Foothill Boulevard in East Oakland in a neighborhood of homes, mosques and churches. When Ogbe first moved to Oakland from Lagos in 1998, she couldn’t find any Nigerian restaurants to eat at when she didn’t want to cook, so she eventually opened her own to fill that hole. “I always had it in my mind like when I'm ready, that's what I'm gonna do,” she says.\u003c/p>\n\u003cfigure id=\"attachment_135802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135802\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg\" alt=\"Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Ogbe’s restaurant is only one of three Nigerian restaurants in the East Bay (Miliki is nearby in the Laurel and Golden Safari in neighboring Hayward), it doesn’t necessarily account for catering-only and informal kitchens that folks run out of their homes in the area. In fact, that’s how Ogbe got her start. First cooking out of her home and later running a catering business out of a commercial kitchen in Oakland, she has served at weddings and parties for the Nigerian and larger West African community in the Bay Area.\u003c/p>\n\u003cp>At Ruth’s Buka, she’s had the autonomy of space — a kitchen all her own where she can maintain her catering business while her customers can dine in and socialize in the front.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Nigeria, a \u003cem>buka\u003c/em> refers to casual dining spots that function as social hubs as much as eateries, often spilling out of open-view kitchens into the street. At bukas, the menu is a visual one — pots simmer with different specialties from across the nation and folks make combinations as they please from what is in front of them. Ogbe carries this same spirit of regional diversity at her buka, providing diners with dishes from Nigeria’s delta region, as well as Igbo, Hausa and Yoruba specialties.\u003c/p>\n\u003cfigure id=\"attachment_135799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135799\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg\" alt=\"A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka.\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To bring these flavors of Nigerian cuisine to Oakland, Ogbe has vendors back in Nigeria who ship her ingredients over here. “Basically, all our ingredients come from different parts of Nigeria because we serve [food from] different parts of Nigeria not just one culture,” she says. Ogbe is also buying and breaking down whole cows and goats for her restaurant and catering customers. “We eat it fresh back home not like here where everything is frozen,” she explains.\u003c/p>\n\u003cp>Unsurprisingly, the most popular item at Ruth’s Buka is the West African staple, Jollof rice. Made across Nigeria, Ghana, and Senegal, the matter of who makes the best version of the tomato-laden rice dish is \u003ca href=\"https://www.npr.org/2016/08/28/491699623/jollof-rice-wars\">an active topic of debate\u003c/a> among West Africans.\u003c/p>\n\u003cp>Ruth’s version is coated with spice bloomed oil that leaves your mouth warm and wanting more. Asked how she makes her version of Jollof, Ogbe says it’s not that hard. “It's like watching new born babies for them not to choke. That's the same way you cook Jollof rice,” she explains. “You have to care for it a lot so that it doesn't burn. For the right texture, you can't put too much water [or] too much seasoning. You just have to monitor it. Baby it.”\u003c/p>\n\u003cfigure id=\"attachment_135804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135804\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg\" alt=\"Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sitting at Ruth’s Buka and watching neighbors and customers stopping in, it’s easy to start wondering about the role and format of a restaurant — how restaurants can fulfill the homesick cravings of a diaspora and serve as an anchor for a neighborhood. Since much of our dining experience has been standardized, from menu hierarchies to the increasingly ubiquitous “bowl” format, Ruth’s Buka stands out for its commitment to staying true to its Nigerian roots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of following American formalities of dining, Ogbe and her family welcome their customers with an inviting warmth typical of family-run eateries.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture",
"title": "Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n[aside postID='bayareabites_135744']\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n[aside postID='news_11712325' align='left']\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Kon-Tiki's New Bar and Restaurant Promises 'American Tropical' Fantasy",
"title": "The Kon-Tiki's New Bar and Restaurant Promises 'American Tropical' Fantasy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Coming early next year to the former Fauna and Flora spaces in the historic Oakland Floral Depot building are two bars and a restaurant by the team behind The Kon-Tiki. Christ Aivaliotis and Matt Regan, the duo behind the Oakland tiki bar, are expanding just a few blocks away from their first venture. \u003c/span>\u003cbr>\n[aside postID='bayareabites_112022,news_11755932' label='More on Tiki Bars']\u003cbr>\n\u003cspan style=\"font-weight: 400\">“Since it’s two spaces, we are going to turn Fauna into a Tiki bar, sort of an extension of The Kon-Tiki for the people who make it to this corridor to see a show or for First Friday.” Aivaliotis says. Featuring an abbreviated menu of their flagship location, the bar will be named The Kon-Tiki Room at Palmetto, Palmetto being the restaurant that’ll take over the former Flora space. The restaurant will have its own separate bar and a food menu that Aivaliotis calls “classic Americana with a steakhouse feeling,” which will be headed by chef Manny Bonilla of The Kon-Tiki. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aivaliotis, a former bar manager at Flora, is shaping Palmetto’s bar program after what he calls the “canon of cocktails codified after prohibition.” “Those cocktails made with fresh juices and the best spirits that you could find,” he explains. “And we’ll do steakhouse martinis and Manhattans.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Kon-Tiki team hopes to open both spaces around late January next year barring any permit issues and the cosmetic fixes that’ll reflect the duo’s somewhat divergent and miscellaneous inspiration points. Aivaliotis and Reagan mentioned aesthetics ranging from American tropical and Miami pastels to “a place where Indiana Jones would be fanning himself off or something,” says Aivaliotis. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A volcano bowl at The Kon Tiki whose owners are opening two new bars in Oakland. \u003ccite>(Tarik Kazaleh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In an era where nostalgia is a crux for consumption, it’s interesting to consider who exactly will get to be wistfully nostalgic in this space. Whether it’s about Indiana Jones and his adventures or within fantasies of Polynesian island life, the kitchy aesthetics of tiki hold \u003c/span>\u003ca href=\"https://openspace.sfmoma.org/2017/05/abolish-the-tiki-bar/\">\u003cspan style=\"font-weight: 400\">insidious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> origins. Tiki bars, which have had a long standing presence in the Bay Area, have enjoyed a resurgence as of late since their 1930s debut and their 1960s, post-World War II heyday. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For us, it was really important to not be trying to project some sort of fantasia of cultural appropriation that came on the heels of colonialism,” Avialiotis says. “It was really important to think about our point of reference being the tiki bar itself. That it was a cultural phenomenon that is specifically American that did draw on all these cultures in a way that was problematic. So towards that end, we tried to source art that made you think of tiki but not any sort of specific Polynesian place.” \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their food menu is also a place Avialiotis points to as different than the more problematic versions of tiki bars where Chinese food is served under a loose appropriative “Asian” umbrella. “What we wanted to do to differentiate ourselves was to create a food menu that spoke to being a relevant restaurant,” he explains “Thinking about how our meat is sourced, what vegetables are in season and how are they prepared.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Having said all that, Avialiotis distinguishes The Kon-Tiki Room at Palmetto from the original Kon-Tiki as more nautical than tropical and says, “The idea will be that you’re stepping off of a boat into a little shanty town and you’re just drinking booch at the local bar at the shanty town.” While it’ll be challenging to turn a glimmering art deco building into a “shanty town”, equally as troublesome is that intention in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to its owners, the Kon-Tiki so far has been well-received by Oakland residents and issues of around tiki’s less palatable origins have been limited to \u003c/span>\u003ca href=\"https://www.eastbayexpress.com/oakland/letters-of-the-week-our-readers-chime-in-on-last-weeks-issue/Content?oid=13456547\">\u003cspan style=\"font-weight: 400\">a letter to the editor\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> East Bay Express\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, specifically regarding two alcoholic drinks named “Virgin’s Downfall” and “Virgin’s Suicide” at the Kon-Tiki. “An important distinction that gets overlooked is there’s an apostrophe,” Avialiotis explains, “It’s not sacrificing a virgin. It’s the thing that a virgin is sacrificing. So it’s sort of a stupid wordplay. It’s not the downfall because the virgin is thrown in the volcano, it’s what the virgin has given up.” Reagan also adds that virgin is not a gendered term but it’s hard to imagine those drink names existing without ire at non-tiki menus in town. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Am I going to put a drink with the name virgin [and] apostrophe “s” on it at the new restaurant?” Avialiotis asks. “Probably not.”\u003c/span>\u003c/p>\n\n",
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"excerpt": "The team behind The Kon-Tiki plans to transform the former Fauna and Flora spaces into a new restaurant that is ‘more nautical than tropical.’\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Coming early next year to the former Fauna and Flora spaces in the historic Oakland Floral Depot building are two bars and a restaurant by the team behind The Kon-Tiki. Christ Aivaliotis and Matt Regan, the duo behind the Oakland tiki bar, are expanding just a few blocks away from their first venture. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">“Since it’s two spaces, we are going to turn Fauna into a Tiki bar, sort of an extension of The Kon-Tiki for the people who make it to this corridor to see a show or for First Friday.” Aivaliotis says. Featuring an abbreviated menu of their flagship location, the bar will be named The Kon-Tiki Room at Palmetto, Palmetto being the restaurant that’ll take over the former Flora space. The restaurant will have its own separate bar and a food menu that Aivaliotis calls “classic Americana with a steakhouse feeling,” which will be headed by chef Manny Bonilla of The Kon-Tiki. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aivaliotis, a former bar manager at Flora, is shaping Palmetto’s bar program after what he calls the “canon of cocktails codified after prohibition.” “Those cocktails made with fresh juices and the best spirits that you could find,” he explains. “And we’ll do steakhouse martinis and Manhattans.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Kon-Tiki team hopes to open both spaces around late January next year barring any permit issues and the cosmetic fixes that’ll reflect the duo’s somewhat divergent and miscellaneous inspiration points. Aivaliotis and Reagan mentioned aesthetics ranging from American tropical and Miami pastels to “a place where Indiana Jones would be fanning himself off or something,” says Aivaliotis. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A volcano bowl at The Kon Tiki whose owners are opening two new bars in Oakland. \u003ccite>(Tarik Kazaleh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In an era where nostalgia is a crux for consumption, it’s interesting to consider who exactly will get to be wistfully nostalgic in this space. Whether it’s about Indiana Jones and his adventures or within fantasies of Polynesian island life, the kitchy aesthetics of tiki hold \u003c/span>\u003ca href=\"https://openspace.sfmoma.org/2017/05/abolish-the-tiki-bar/\">\u003cspan style=\"font-weight: 400\">insidious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> origins. Tiki bars, which have had a long standing presence in the Bay Area, have enjoyed a resurgence as of late since their 1930s debut and their 1960s, post-World War II heyday. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For us, it was really important to not be trying to project some sort of fantasia of cultural appropriation that came on the heels of colonialism,” Avialiotis says. “It was really important to think about our point of reference being the tiki bar itself. That it was a cultural phenomenon that is specifically American that did draw on all these cultures in a way that was problematic. So towards that end, we tried to source art that made you think of tiki but not any sort of specific Polynesian place.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their food menu is also a place Avialiotis points to as different than the more problematic versions of tiki bars where Chinese food is served under a loose appropriative “Asian” umbrella. “What we wanted to do to differentiate ourselves was to create a food menu that spoke to being a relevant restaurant,” he explains “Thinking about how our meat is sourced, what vegetables are in season and how are they prepared.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Having said all that, Avialiotis distinguishes The Kon-Tiki Room at Palmetto from the original Kon-Tiki as more nautical than tropical and says, “The idea will be that you’re stepping off of a boat into a little shanty town and you’re just drinking booch at the local bar at the shanty town.” While it’ll be challenging to turn a glimmering art deco building into a “shanty town”, equally as troublesome is that intention in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to its owners, the Kon-Tiki so far has been well-received by Oakland residents and issues of around tiki’s less palatable origins have been limited to \u003c/span>\u003ca href=\"https://www.eastbayexpress.com/oakland/letters-of-the-week-our-readers-chime-in-on-last-weeks-issue/Content?oid=13456547\">\u003cspan style=\"font-weight: 400\">a letter to the editor\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> East Bay Express\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, specifically regarding two alcoholic drinks named “Virgin’s Downfall” and “Virgin’s Suicide” at the Kon-Tiki. “An important distinction that gets overlooked is there’s an apostrophe,” Avialiotis explains, “It’s not sacrificing a virgin. It’s the thing that a virgin is sacrificing. So it’s sort of a stupid wordplay. It’s not the downfall because the virgin is thrown in the volcano, it’s what the virgin has given up.” Reagan also adds that virgin is not a gendered term but it’s hard to imagine those drink names existing without ire at non-tiki menus in town. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Am I going to put a drink with the name virgin [and] apostrophe “s” on it at the new restaurant?” Avialiotis asks. “Probably not.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "After Nearly Shutting Down, Smoke Berkeley Finds Hope with Spats Partnership",
"title": "After Nearly Shutting Down, Smoke Berkeley Finds Hope with Spats Partnership",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Barbeque joint \u003c/span>\u003ca href=\"https://smokeberkeley.com/\">\u003cspan style=\"font-weight: 400\">Smoke Berkeley\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now melding its delicious Texas-style smokes with the offerings of quirky neighborhood pub Spats. Thanks to a restaurant-bar partnership between the two, Smoke Berkeley reopened this September, following an uncertain few months where the restaurant was displaced from its previous location.\u003c/span>\u003cbr>\n[aside postID='checkplease_10334' label='More on Smoke Berkeley']\u003cbr>\n\u003cspan style=\"font-weight: 400\">The family-owned eatery became known for its Texas-style barbeque, which Chef Tina Ferguson-Riffe brought with her all the way to the East Bay. Her signature dry rubbed brisket and vinegar-based sauce draw on the variations of barbeque found throughout the state and have amassed a following for its authentic preparation. The restaurant is also one of the few local barbeque spots that smokes all of its meats in-house.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I grew up, barbeque was just a special thing that we loved,” said Ferguson-Riffe, who honed her culinary skills in smokehouses in Dallas, Texas and at the Cordon Bleu Culinary Academy in Paris. “I smoked just about anything.” Ferguson-Riffe’s cooking won awards back in the South and built Smoke Berkeley into a community staple — the restaurant even appeared \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\">\u003cspan style=\"font-weight: 400\">on an episode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of KQED’s Check, Please! Bay Area in 2014.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But after operating for almost 8 years out of their San Pablo space, Smoke Berkeley co-owners Ferguson-Riffe and husband Jed Riffe eventually found themselves in a tight spot: they would have to either relocate or close shop. The dilemma began back in late 2017 after the pair received a notice from their building’s management.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We got a call from the owners saying they were going to tear us down to build what they said was a car wash,” recounted Jed Riffe. “Now they’re building a two-story office building, and we could’ve been on the first floor.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That launched their years-long search for a new home, which the co-owners found to be an incredibly difficult process, especially for an establishment that uses special equipment like smokers. “Not only were my hands tied behind my back, but they were tied to my feet because of the smoke issue,” said general manager Sean Hagler referring to the \u003c/span>\u003ca href=\"https://www.cityofberkeley.info/Health_Human_Services/Environmental_Health/Smoking_Pollution_Program.aspx\">\u003cspan style=\"font-weight: 400\">City of Berkeley’s outdoor smoking regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which apply to restaurants as well.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135571\" class=\"wp-caption aligncenter\" style=\"max-width: 1641px\">\u003cimg class=\"size-full wp-image-135571\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg\" alt=\"Smoke Berkeley BBQ Plate\" width=\"1641\" height=\"1094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg 1641w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1200x800.jpg 1200w\" sizes=\"(max-width: 1641px) 100vw, 1641px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley BBQ Plate \u003ccite>(Courtesy of Smoke Berkeley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley would need to find a space that was not only affordable but could also manage to ventilate the large amount of fumes emitted from the restaurant’s many industrial smokers. Riffe said finding a suitable location was next to impossible and that the few buildings with potential would cost up to hundreds of thousands just to move in.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That expensive reality left Smoke Berkeley with little option other than to ride out the rest of their lease, which was set to expire in June 2019. Ferguson-Riffe and co. had been able to push property management to allow them to operate until the end of July, which is their most successful month of the year due to appetites on Independence Day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sadly, an electrical issue hit the restaurant this summer, leaving them without power and putting a dent in their plans. Since Smoke was going to be shutting down regardless, fronting the high price of repairs to restore power in the short-term would be futile. Generators in the interim proved to be costly and inefficient, and the restaurant opted to close for an indefinite period.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“You know what we said, we’re done...having a restaurant in today’s market with meat costs going up three or four times in the past two to three years. We have to deal with rent, the power increases, all the complexities of EDD and tax ramifications. I mean all of this makes it so unreasonable to even have a restaurant,” said Hagler.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B2z3HAHh3Wj/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just as \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/06/24/smoke-berkeley-will-serve-its-last-plates-of-texas-bbq-today\">\u003cspan style=\"font-weight: 400\">a report from Berkeleyside\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> came out chronicling Smoke Berkeley’s displacement, a call came in from Spats co-owner Mark Rhoades, a fan of theirs who had heard about their dilemma.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a brick and mortar that is over a century old, the space that is now Spats has undergone multiple variations. It’s been a ticketing station for a train to North Berkeley, it was a restaurant called Oleg’s in the 1950s and in the late 70’s, it transitioned to become Spats. After closing for a few years, the historical bar reopened in 2015 with new management and a large kitchen ready for partnerships.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The kitchen had housed a few pop up vendors in the past but to little success. However, Smoke Berkeley, which had built a reputation in the city and grew its own clientele of regulars over the years, presented Spats with a new opportunity to create a long-standing partnership. And for Smoke, Spats’ kitchen, equipped with multiple cutting edge ventilation hoods, provided them the ideal space to continue smoking their delicious meats.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley officially reopened for business in late September and has been steadily recruiting new customers while spreading the word to reach former regulars who frequented their San Pablo location. Ferguson-Riffe has also worked to expand her menu by including vegetarian and vegan options with a BBQ tofu base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135572\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-135572\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg\" alt=\"Smoke Berkeley storefront. \" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley storefront. \u003ccite>(Chris Cox/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both establishments hope that their partnership can serve as hope for small businesses finding themselves hitting hard times. “My thought is their success is our success. The more people that are coming in and eating their food, the more people that are drinking my drinks. The more people that come in and drink my drinks, the more they’re going to order the food,” said Spats general manager Craig McClain.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Ferguson-Riffe, Spats’ proximity to UC Berkeley and community outreach events is also an opportunity to connect with a new side of the city.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This space has so many opportunities. Every night there’s something going on here that draws people in and makes them go ‘Oh, wait. Do I smell barbeque? Oh Smoke is here!’ It really has made a difference.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Barbeque joint \u003c/span>\u003ca href=\"https://smokeberkeley.com/\">\u003cspan style=\"font-weight: 400\">Smoke Berkeley\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now melding its delicious Texas-style smokes with the offerings of quirky neighborhood pub Spats. Thanks to a restaurant-bar partnership between the two, Smoke Berkeley reopened this September, following an uncertain few months where the restaurant was displaced from its previous location.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The family-owned eatery became known for its Texas-style barbeque, which Chef Tina Ferguson-Riffe brought with her all the way to the East Bay. Her signature dry rubbed brisket and vinegar-based sauce draw on the variations of barbeque found throughout the state and have amassed a following for its authentic preparation. The restaurant is also one of the few local barbeque spots that smokes all of its meats in-house.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I grew up, barbeque was just a special thing that we loved,” said Ferguson-Riffe, who honed her culinary skills in smokehouses in Dallas, Texas and at the Cordon Bleu Culinary Academy in Paris. “I smoked just about anything.” Ferguson-Riffe’s cooking won awards back in the South and built Smoke Berkeley into a community staple — the restaurant even appeared \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\">\u003cspan style=\"font-weight: 400\">on an episode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of KQED’s Check, Please! Bay Area in 2014.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But after operating for almost 8 years out of their San Pablo space, Smoke Berkeley co-owners Ferguson-Riffe and husband Jed Riffe eventually found themselves in a tight spot: they would have to either relocate or close shop. The dilemma began back in late 2017 after the pair received a notice from their building’s management.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We got a call from the owners saying they were going to tear us down to build what they said was a car wash,” recounted Jed Riffe. “Now they’re building a two-story office building, and we could’ve been on the first floor.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That launched their years-long search for a new home, which the co-owners found to be an incredibly difficult process, especially for an establishment that uses special equipment like smokers. “Not only were my hands tied behind my back, but they were tied to my feet because of the smoke issue,” said general manager Sean Hagler referring to the \u003c/span>\u003ca href=\"https://www.cityofberkeley.info/Health_Human_Services/Environmental_Health/Smoking_Pollution_Program.aspx\">\u003cspan style=\"font-weight: 400\">City of Berkeley’s outdoor smoking regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which apply to restaurants as well.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135571\" class=\"wp-caption aligncenter\" style=\"max-width: 1641px\">\u003cimg class=\"size-full wp-image-135571\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg\" alt=\"Smoke Berkeley BBQ Plate\" width=\"1641\" height=\"1094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg 1641w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1200x800.jpg 1200w\" sizes=\"(max-width: 1641px) 100vw, 1641px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley BBQ Plate \u003ccite>(Courtesy of Smoke Berkeley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley would need to find a space that was not only affordable but could also manage to ventilate the large amount of fumes emitted from the restaurant’s many industrial smokers. Riffe said finding a suitable location was next to impossible and that the few buildings with potential would cost up to hundreds of thousands just to move in.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That expensive reality left Smoke Berkeley with little option other than to ride out the rest of their lease, which was set to expire in June 2019. Ferguson-Riffe and co. had been able to push property management to allow them to operate until the end of July, which is their most successful month of the year due to appetites on Independence Day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sadly, an electrical issue hit the restaurant this summer, leaving them without power and putting a dent in their plans. Since Smoke was going to be shutting down regardless, fronting the high price of repairs to restore power in the short-term would be futile. Generators in the interim proved to be costly and inefficient, and the restaurant opted to close for an indefinite period.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“You know what we said, we’re done...having a restaurant in today’s market with meat costs going up three or four times in the past two to three years. We have to deal with rent, the power increases, all the complexities of EDD and tax ramifications. I mean all of this makes it so unreasonable to even have a restaurant,” said Hagler.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Just as \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/06/24/smoke-berkeley-will-serve-its-last-plates-of-texas-bbq-today\">\u003cspan style=\"font-weight: 400\">a report from Berkeleyside\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> came out chronicling Smoke Berkeley’s displacement, a call came in from Spats co-owner Mark Rhoades, a fan of theirs who had heard about their dilemma.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a brick and mortar that is over a century old, the space that is now Spats has undergone multiple variations. It’s been a ticketing station for a train to North Berkeley, it was a restaurant called Oleg’s in the 1950s and in the late 70’s, it transitioned to become Spats. After closing for a few years, the historical bar reopened in 2015 with new management and a large kitchen ready for partnerships.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The kitchen had housed a few pop up vendors in the past but to little success. However, Smoke Berkeley, which had built a reputation in the city and grew its own clientele of regulars over the years, presented Spats with a new opportunity to create a long-standing partnership. And for Smoke, Spats’ kitchen, equipped with multiple cutting edge ventilation hoods, provided them the ideal space to continue smoking their delicious meats.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley officially reopened for business in late September and has been steadily recruiting new customers while spreading the word to reach former regulars who frequented their San Pablo location. Ferguson-Riffe has also worked to expand her menu by including vegetarian and vegan options with a BBQ tofu base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135572\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-135572\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg\" alt=\"Smoke Berkeley storefront. \" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley storefront. \u003ccite>(Chris Cox/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both establishments hope that their partnership can serve as hope for small businesses finding themselves hitting hard times. “My thought is their success is our success. The more people that are coming in and eating their food, the more people that are drinking my drinks. The more people that come in and drink my drinks, the more they’re going to order the food,” said Spats general manager Craig McClain.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Ferguson-Riffe, Spats’ proximity to UC Berkeley and community outreach events is also an opportunity to connect with a new side of the city.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This space has so many opportunities. Every night there’s something going on here that draws people in and makes them go ‘Oh, wait. Do I smell barbeque? Oh Smoke is here!’ It really has made a difference.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland’s Tamarindo Antojeria To Close After 14 Years of Regional Mexican Dining",
"title": "Oakland’s Tamarindo Antojeria To Close After 14 Years of Regional Mexican Dining",
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"content": "\u003cp>[aside postID='bayareabites_135485' label='More East Bay Food News']\u003cbr>\nAfter 14 years in a sunlit corner of Old Oakland, \u003ca href=\"http://www.tamarindoantojeria.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tamarindo Antojeria\u003c/a> is closing its doors at the end of next month. Chef Gloria Dominguez, who owns the restaurant with her son Alfonso Dominguez, has been serving up antojitos and larger plates from across Mexico’s diverse culinary regions since 2005. \u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/tamarindo468/\" target=\"_blank\" rel=\"noopener noreferrer\">On the Instagram post\u003c/a> announcing their closing, fans of the family-run restaurant recalled the meals and celebrations they’ve had at Tamarindo over the years shouting out their favorites from the eatery’s menus.\u003c/p>\n\u003cp>https://www.instagram.com/p/B5EsxeshkJm/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On the phone on Wednesday afternoon, Alfonso tells me that his family has mulled over this decision for the past year knowing their lease would be up at the end of 2019. “\u003c/span>\u003cspan style=\"font-weight: 400\">15 years is a big chunk of time to do whatever you're doing,” Dominguez says.\u003c/span>\u003cspan style=\"font-weight: 400\"> In Oakland, where real estate prices have skyrocketed over the past decade, it’s a common sight to see restaurant closures coincide with lease terms. \u003c/span>\u003cbr>\n[pullquote size='medium' align='right' citation='Alfonso Dominguez']'For years, my Michael Bauer was the abuelita. I didn't care about any food critics at all because our success was seeing a grandma or seeing two generations sit down and eating.'[/pullquote]\u003cbr>\n\u003cspan style=\"font-weight: 400\">In 2005, Tamarindo was one of the few restaurants that warmed up the Oakland restaurant scene along with \u003ca href=\"http://lukasoakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luka’s Taproom\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pizzaiolo\u003c/a> both of which opened around the same time. “\u003c/span>\u003cspan style=\"font-weight: 400\">It was a risk,” Dominguez says. “No one believed in Oakland at that time. No one. Especially downtown.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beyond that risk, there was also his mother’s vision to serve authentic dishes from all over Mexico plated as small bites, an uncommon proposition for diners back then. “At that time, [no] one knew what mezcal was. No one knew what a lot of the dishes were,” he recalls. “No one even knew what antojeria meant. We were probably one of the first to introduce that word [here].\u003c/span>\u003cspan style=\"font-weight: 400\">”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135622\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135622\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-800x534.jpg\" alt=\"Chef Gloria Dominguez and her son Alfonso Dominguez.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gloria Dominguez and her son Alfonso Dominguez. \u003ccite>(Courtesy of Alfonso Dominguez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Gloria, a self-taught chef, continued to serve up Cochinita Pibil, a Yucatan speciality, and mulitas just like they’re made in Tijuana. “\u003c/span>\u003cspan style=\"font-weight: 400\">What we kept true is the true recipes from Mexico. It wasn't a take of a classically trained chef doing Mexican food. It wasn't California food.” \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For years, my Michael Bauer was the abuelita. I didn't care about any food critics at all because our success was seeing a grandma or seeing two generations sit down and eating.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the course of their run, Dominguez says the margins for running a restaurant have gotten very small. “I have no more margins,” he says frankly. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beyond that, he describes the work as taxing not just financially but morally. “I should be paying 30 dollars an hour for people who do tamale work and I can't do it because it's economically impossible. For them to have to work three or four jobs, it's taxing on one's morals.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3.jpg\" alt=\"A spread at Oakland's Tamarindo Antojeria which is set to close at the end of the year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread at Oakland's Tamarindo Antojeria which is set to close at the end of the year. \u003ccite>(Courtesy of Alfonso Dominguez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With the last day of service coming up on November 30, Tamarindo will close out the year with mezcal tastings and parties serving up less common tacos and other foods that their diners have finally caught up to. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're going to be doing events all of December and have fun and use the space other than service. We might even do a quinceanera because we're 15,” says Dominguez.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter 14 years in a sunlit corner of Old Oakland, \u003ca href=\"http://www.tamarindoantojeria.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tamarindo Antojeria\u003c/a> is closing its doors at the end of next month. Chef Gloria Dominguez, who owns the restaurant with her son Alfonso Dominguez, has been serving up antojitos and larger plates from across Mexico’s diverse culinary regions since 2005. \u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/tamarindo468/\" target=\"_blank\" rel=\"noopener noreferrer\">On the Instagram post\u003c/a> announcing their closing, fans of the family-run restaurant recalled the meals and celebrations they’ve had at Tamarindo over the years shouting out their favorites from the eatery’s menus.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">On the phone on Wednesday afternoon, Alfonso tells me that his family has mulled over this decision for the past year knowing their lease would be up at the end of 2019. “\u003c/span>\u003cspan style=\"font-weight: 400\">15 years is a big chunk of time to do whatever you're doing,” Dominguez says.\u003c/span>\u003cspan style=\"font-weight: 400\"> In Oakland, where real estate prices have skyrocketed over the past decade, it’s a common sight to see restaurant closures coincide with lease terms. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "'For years, my Michael Bauer was the abuelita. I didn't care about any food critics at all because our success was seeing a grandma or seeing two generations sit down and eating.'",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In 2005, Tamarindo was one of the few restaurants that warmed up the Oakland restaurant scene along with \u003ca href=\"http://lukasoakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luka’s Taproom\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pizzaiolo\u003c/a> both of which opened around the same time. “\u003c/span>\u003cspan style=\"font-weight: 400\">It was a risk,” Dominguez says. “No one believed in Oakland at that time. No one. Especially downtown.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beyond that risk, there was also his mother’s vision to serve authentic dishes from all over Mexico plated as small bites, an uncommon proposition for diners back then. “At that time, [no] one knew what mezcal was. No one knew what a lot of the dishes were,” he recalls. “No one even knew what antojeria meant. We were probably one of the first to introduce that word [here].\u003c/span>\u003cspan style=\"font-weight: 400\">”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135622\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135622\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-800x534.jpg\" alt=\"Chef Gloria Dominguez and her son Alfonso Dominguez.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gloria Dominguez and her son Alfonso Dominguez. \u003ccite>(Courtesy of Alfonso Dominguez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Gloria, a self-taught chef, continued to serve up Cochinita Pibil, a Yucatan speciality, and mulitas just like they’re made in Tijuana. “\u003c/span>\u003cspan style=\"font-weight: 400\">What we kept true is the true recipes from Mexico. It wasn't a take of a classically trained chef doing Mexican food. It wasn't California food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For years, my Michael Bauer was the abuelita. I didn't care about any food critics at all because our success was seeing a grandma or seeing two generations sit down and eating.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the course of their run, Dominguez says the margins for running a restaurant have gotten very small. “I have no more margins,” he says frankly. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beyond that, he describes the work as taxing not just financially but morally. “I should be paying 30 dollars an hour for people who do tamale work and I can't do it because it's economically impossible. For them to have to work three or four jobs, it's taxing on one's morals.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3.jpg\" alt=\"A spread at Oakland's Tamarindo Antojeria which is set to close at the end of the year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread at Oakland's Tamarindo Antojeria which is set to close at the end of the year. \u003ccite>(Courtesy of Alfonso Dominguez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With the last day of service coming up on November 30, Tamarindo will close out the year with mezcal tastings and parties serving up less common tacos and other foods that their diners have finally caught up to. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're going to be doing events all of December and have fun and use the space other than service. We might even do a quinceanera because we're 15,” says Dominguez.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_135415,bayareabites_135040' label='More Vegan News']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Fans of Hella Vegan Eats, a favorite for eaters seeking comfort food in the East Bay, will be happy to know that a new iteration of that restaurant has opened up in Oakland as \u003c/span>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Sofi Espice, formerly known as Silvi Peligras, is running Gay 4 U at Garden House which also hosts Japanese fried chicken and izakaya restaurant Aburaya-Go for weekday lunches. In fact, it was Adachi Hiroyuki of \u003c/span>\u003ca href=\"https://aburayaoakland.com/\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> who tipped a defeated Espice onto Garden House’s search for a new pop-up after running into them at a restaurant supply store towards the end of Hella Vegan Eats. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hella Vegan Eats’s three-year run at Classic Cars West \u003c/span>\u003ca href=\"https://sf.eater.com/2019/2/7/18215793/hella-vegan-eats-closing-displaced-oakland\">\u003cspan style=\"font-weight: 400\">came to an end\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> earlier at the end of February when the gallery and bar’s owner, Michael Sarcona, parted ways with Espice and their former business and life partner Tiff Esquivel. \u003c/span>\u003cspan style=\"font-weight: 400\">\"It was such a sweet experience but it was like riding a crazy high and all of a sudden it was a downward spiral of so much grief and tragedy and sadness,” Espice tells me. Beyond closing the restaurant, Espice and Esquivel also lost a close friend to the Ghostship fire, got in a bad car wreck and later on, ended their relationship. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a successful fundraising campaign that paid out the Hella Vegan Eats staff and continued their lease at a commercial kitchen, Espice began plotting on the next iteration of their food project while popping up at Eli’s, Analog and other spots in the East Bay. Finally in late October, Gay 4 U was born. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I'm really lucky to have the audience that followed me [from Hella Vegan Eats],” they said. “I definitely want to show my appreciation to them and keep some of the spirit from the food from before but I want to continue to push myself and evolve and keep on going with it.”\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B41PBbVhD0L/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu at Gay 4 U, which is open for dinner Thursday through Monday and brunch on the weekends, will reflect some of the “fun, salty” foods that Espice associates with the Hella Vegan era but also some new healthier options. \u003c/span>\u003cspan style=\"font-weight: 400\">“There's an amazing salad, a whole quinoa rice bowl that's got braised kale. I'm incorporating a lot of lacto-fermented foods into everything so it's good for [digestion] and takes care of you while you're getting joy from it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Also new at Gay 4 U is Espice’s offer of a free meal for any trans folks of color. \u003c/span>\u003cspan style=\"font-weight: 400\">\"I identify as a trans person. I'm a person of color. I want to be there for people who are like me,” they share. “I've had plenty of help along the way but it's not an easy endeavor to be me and to be who I want to be and do art and make food and be there for my community.” Espice is also passing out any leftover food from their business to the folks living in encampments in downtown and West Oakland. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Since Gay 4 U is still a new venture for Espice who’s still sorting out the financials of running this new operation as a one-person show, they’re asking folks to support on GoFundMe until they get settled in. \u003c/span>\u003ca href=\"https://www.gofundme.com/f/gay4u-is-open-and-needs-your-help?utm_source=customer&utm_medium=copy_link&utm_campaign=p_cf+share-flow-1\">\u003cspan style=\"font-weight: 400\">The campaign\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has raised more than half of its $5,000 goal. Through this transition, Espice is committed to their offer of giving what they can to the community around them. “If I'm going to be making dollars, let some of those dollars be keeping people in encampments and also people in the trans poc community [fed].”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Fans of Hella Vegan Eats, a favorite for eaters seeking comfort food in the East Bay, will be happy to know that a new iteration of that restaurant has opened up in Oakland as \u003c/span>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Sofi Espice, formerly known as Silvi Peligras, is running Gay 4 U at Garden House which also hosts Japanese fried chicken and izakaya restaurant Aburaya-Go for weekday lunches. In fact, it was Adachi Hiroyuki of \u003c/span>\u003ca href=\"https://aburayaoakland.com/\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> who tipped a defeated Espice onto Garden House’s search for a new pop-up after running into them at a restaurant supply store towards the end of Hella Vegan Eats. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hella Vegan Eats’s three-year run at Classic Cars West \u003c/span>\u003ca href=\"https://sf.eater.com/2019/2/7/18215793/hella-vegan-eats-closing-displaced-oakland\">\u003cspan style=\"font-weight: 400\">came to an end\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> earlier at the end of February when the gallery and bar’s owner, Michael Sarcona, parted ways with Espice and their former business and life partner Tiff Esquivel. \u003c/span>\u003cspan style=\"font-weight: 400\">\"It was such a sweet experience but it was like riding a crazy high and all of a sudden it was a downward spiral of so much grief and tragedy and sadness,” Espice tells me. Beyond closing the restaurant, Espice and Esquivel also lost a close friend to the Ghostship fire, got in a bad car wreck and later on, ended their relationship. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a successful fundraising campaign that paid out the Hella Vegan Eats staff and continued their lease at a commercial kitchen, Espice began plotting on the next iteration of their food project while popping up at Eli’s, Analog and other spots in the East Bay. Finally in late October, Gay 4 U was born. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I'm really lucky to have the audience that followed me [from Hella Vegan Eats],” they said. “I definitely want to show my appreciation to them and keep some of the spirit from the food from before but I want to continue to push myself and evolve and keep on going with it.”\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"title": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n[aside postID='checkplease_19829,arts_11566410' label='More on Nepalese Food & Culture']\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s an extensive, authoritative menu that requires many visits to fully explore — and we’re guessing you’ll want to come back many times to do just that.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "At Quintessence Sorbet, a Spotlight on California's Bounty",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n[aside postID='jpepinheart_1269,bayareabites_118043' label='Sherbet, Ice Cream and More']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley Favorite Acme Bread Plots a Move After 40 Years in Its Original Location",
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"content": "\u003cp>\u003cem>This article was updated with comments from Kermit Lynch on 11/4/2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved Berkeley institution \u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme Bread Company\u003c/a> plans to relocate from its original location on the corner of Cedar Street and San Pablo Avenue to a new space once its lease is up in 2023. Since 1983, Steve and Suzie Sullivan have operated on the charming corner, sharing the lot with their landlord, \u003ca href=\"https://www.kermitlynch.com/\" target=\"_blank\" rel=\"noopener\">Kermit Lynch Wine Merchant\u003c/a>, as well as the now defunct Cafe Fanny (where \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\" rel=\"noopener\">Bartavelle Coffee & Wine Bar\u003c/a> currently operates). \u003c/span>\u003cbr>\n[aside postID='news_11762012,bayareabites_134975' label='More Bread to Read About']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Acme’s singular focus on making great bread has made the brand a Bay Area favorite in grocery stores and restaurants alike. In addition to the original bakery and store, they’ve added a bake-and-sale operation in San Francisco’s Ferry Building, as well as wholesale locations in West Berkeley and South San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">That [original] location had seemed so serendipitous and so perfect that we were never really motivated to move from there,” says Steve Sullivan, who added that he has renewed Acme’s five year lease—an uncommonly short arrangement for a commercial property—with Kermit Lynch’s eponymous owner eight times. “It grew out of the fact that, when I was a boy baker at Chez Panisse and he was a young wine merchant, ... we had this idea that wine and bread would be a really good combination.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In January of this year, Lynch brought up concerns about congestion and safety in the corner lot to Sullivan and his daughter Becca, the location’s shop manager. On any given morning, a queue of about a dozen Acme customers stretches alongside Bartavelle’s cafe tables. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135258\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg\" alt=\"ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The line typically consists of regulars who know their orders, and moves quickly. Nevertheless, the Sullivans and the rest of the Acme team addressed congestion issues by organizing shop staff more efficiently, and by moving their trucks out of the lot for pick-ups. Though he was happy with the changes, Lynch didn’t take to Sullivan’s suggestion of a longer lease. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lynch responded to KQED's request for a comment over email from France. \u003cspan style=\"font-weight: 400\">“\u003c/span>Acme has been a great tenant. Both our businesses have grown, and Bartavelle’s, too, and in my opinion outgrown the space we have. Too much traffic, both for the parking lots and for the foot traffic. When Steve and his family understood that I was wondering about the future of the corner, he saw the wisdom in owning rather than renting short term,\u003cspan style=\"font-weight: 400\">”\u003c/span> he wrote. As for what he'll do with the space once Acme moves out, Lynch is still unsure. Maybe an expansion of his sales floor of imported wines, maybe desks for his sales staff, maybe both.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ultimately, his approach to dealing with his property doesn't let him feel comfortable looking more than five years in advance relative to a tenant,” Sullivan says of Lynch. “That's where our long-term interests and his personal outlook have finally diverged enough that we need to provide for ourselves.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so the Sullivans looked around for a space, and by luck found one on San Pablo just a stone’s throw from their current spot. Purchased this summer, Acme’s new building, formerly the Berkeley Army Surplus store, has a ground floor more than twice the size of the original storefront. (Lynch added in his email that he's glad Acme won't be too far: “I’m a good customer, and I won’t have to travel very far to buy bread.”)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're very cramped where we are. Particularly through the efforts of my oldest daughter [Becca], who doesn't seem to understand limits, [and] who's always trying to introduce new products and make new little things,” Sullivan says with a laugh. “It's weird for me to be talking about this in rhapsodic terms about this funky little simple building. But something about the proportions of the [new] building inside and how they're arranged just lend themselves so well to our layout of what we want to do.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lot can happen in three years’ time, including clearing Berkeley’s protracted zoning and permitting process, and completing renovations to suit Acme’s operations. \u003c/span>\u003cspan style=\"font-weight: 400\">Still, the company hopes to move in by 2023. Sullivan, who valued the serendipity of the Cedar and San Pablo lot, happily shares that the new building was built by the father of his younger daughter’s best friend. “It's got that kismet quality.”\u003c/span>\u003c/p>\n\u003cp>See the official statement from Acme Bread below.\u003c/p>\n\u003cp>\u003ci>Dear Customers-\u003c/i>\u003c/p>\n\u003cp>\u003ci>We have been on this corner for a long time. When our current lease ends in 2023 it will have been 40 years. But sometime between now and then we will be moving. When we and Kermit found and settled on this location back in 1983 we never imagined that we would ever move. Even though we have never had a long-term lease here wine and bread have always seemed like too good a team to break up. But we are getting too old for the excitement of successive 5-year leases and would like to secure our future for the long term.\u003c/i>\u003c/p>\n\u003cp>\u003ci>So on April 1, 2023 if you want to visit us we hope you’ll be willing to cross the street and walk two doors south to 1640 San Pablo, the former home of Berkeley Surplus. We have purchased that building and once we finish with permitting and other details we will begin working to design our new home. While we are sad to be moving we are excited about this project as the new building has considerably more space than we have here, which will be very good for our staff, our customers and our bread.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Best Wishes,\u003cbr>\nAcme Bread\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was updated with comments from Kermit Lynch on 11/4/2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved Berkeley institution \u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme Bread Company\u003c/a> plans to relocate from its original location on the corner of Cedar Street and San Pablo Avenue to a new space once its lease is up in 2023. Since 1983, Steve and Suzie Sullivan have operated on the charming corner, sharing the lot with their landlord, \u003ca href=\"https://www.kermitlynch.com/\" target=\"_blank\" rel=\"noopener\">Kermit Lynch Wine Merchant\u003c/a>, as well as the now defunct Cafe Fanny (where \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\" rel=\"noopener\">Bartavelle Coffee & Wine Bar\u003c/a> currently operates). \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Acme’s singular focus on making great bread has made the brand a Bay Area favorite in grocery stores and restaurants alike. In addition to the original bakery and store, they’ve added a bake-and-sale operation in San Francisco’s Ferry Building, as well as wholesale locations in West Berkeley and South San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">That [original] location had seemed so serendipitous and so perfect that we were never really motivated to move from there,” says Steve Sullivan, who added that he has renewed Acme’s five year lease—an uncommonly short arrangement for a commercial property—with Kermit Lynch’s eponymous owner eight times. “It grew out of the fact that, when I was a boy baker at Chez Panisse and he was a young wine merchant, ... we had this idea that wine and bread would be a really good combination.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In January of this year, Lynch brought up concerns about congestion and safety in the corner lot to Sullivan and his daughter Becca, the location’s shop manager. On any given morning, a queue of about a dozen Acme customers stretches alongside Bartavelle’s cafe tables. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135258\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg\" alt=\"ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The line typically consists of regulars who know their orders, and moves quickly. Nevertheless, the Sullivans and the rest of the Acme team addressed congestion issues by organizing shop staff more efficiently, and by moving their trucks out of the lot for pick-ups. Though he was happy with the changes, Lynch didn’t take to Sullivan’s suggestion of a longer lease. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lynch responded to KQED's request for a comment over email from France. \u003cspan style=\"font-weight: 400\">“\u003c/span>Acme has been a great tenant. Both our businesses have grown, and Bartavelle’s, too, and in my opinion outgrown the space we have. Too much traffic, both for the parking lots and for the foot traffic. When Steve and his family understood that I was wondering about the future of the corner, he saw the wisdom in owning rather than renting short term,\u003cspan style=\"font-weight: 400\">”\u003c/span> he wrote. As for what he'll do with the space once Acme moves out, Lynch is still unsure. Maybe an expansion of his sales floor of imported wines, maybe desks for his sales staff, maybe both.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ultimately, his approach to dealing with his property doesn't let him feel comfortable looking more than five years in advance relative to a tenant,” Sullivan says of Lynch. “That's where our long-term interests and his personal outlook have finally diverged enough that we need to provide for ourselves.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so the Sullivans looked around for a space, and by luck found one on San Pablo just a stone’s throw from their current spot. Purchased this summer, Acme’s new building, formerly the Berkeley Army Surplus store, has a ground floor more than twice the size of the original storefront. (Lynch added in his email that he's glad Acme won't be too far: “I’m a good customer, and I won’t have to travel very far to buy bread.”)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're very cramped where we are. Particularly through the efforts of my oldest daughter [Becca], who doesn't seem to understand limits, [and] who's always trying to introduce new products and make new little things,” Sullivan says with a laugh. “It's weird for me to be talking about this in rhapsodic terms about this funky little simple building. But something about the proportions of the [new] building inside and how they're arranged just lend themselves so well to our layout of what we want to do.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lot can happen in three years’ time, including clearing Berkeley’s protracted zoning and permitting process, and completing renovations to suit Acme’s operations. \u003c/span>\u003cspan style=\"font-weight: 400\">Still, the company hopes to move in by 2023. Sullivan, who valued the serendipity of the Cedar and San Pablo lot, happily shares that the new building was built by the father of his younger daughter’s best friend. “It's got that kismet quality.”\u003c/span>\u003c/p>\n\u003cp>See the official statement from Acme Bread below.\u003c/p>\n\u003cp>\u003ci>Dear Customers-\u003c/i>\u003c/p>\n\u003cp>\u003ci>We have been on this corner for a long time. When our current lease ends in 2023 it will have been 40 years. But sometime between now and then we will be moving. When we and Kermit found and settled on this location back in 1983 we never imagined that we would ever move. Even though we have never had a long-term lease here wine and bread have always seemed like too good a team to break up. But we are getting too old for the excitement of successive 5-year leases and would like to secure our future for the long term.\u003c/i>\u003c/p>\n\u003cp>\u003ci>So on April 1, 2023 if you want to visit us we hope you’ll be willing to cross the street and walk two doors south to 1640 San Pablo, the former home of Berkeley Surplus. We have purchased that building and once we finish with permitting and other details we will begin working to design our new home. While we are sad to be moving we are excited about this project as the new building has considerably more space than we have here, which will be very good for our staff, our customers and our bread.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Best Wishes,\u003cbr>\nAcme Bread\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "East Bay Wine Tasting: 5 Spots to Try",
"title": "East Bay Wine Tasting: 5 Spots to Try",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Rolling hills of vineyard-covered terrain…grand chateaus...breathtaking views...deer and coyotes frolicking in the yard. That’s how we expect wineries to look, right? That's not the case when you’re exploring Oakland and Berkeley’s urban wineries — except that almost all of them are very dog-friendly (and kid-friendly) so it’s easy to confuse a coyote for an Australian Shepherd.\u003cbr>\n[aside postID='bayareabites_132348,bayareabites_134208' target=_ label='More Vineyards to Visit']\u003cbr>\nThere are roughly 15 or so urban wineries in the two East Bay cities, most of which are open to the public on weekends and concentrated in the Gilman District of Berkeley, Uptown Oakland or Jack London Square. Next time you’re thinking about wine tasting, consider skipping the long drives to \u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Sonoma County, Napa County\u003c/a>, \u003ca href=\"https://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore Valley\u003c/a> and Santa Cruz Mountains.\u003c/p>\n\u003cp>Of course, there are terrific wineries in all those regions (and you should go when the logistics work out!), but it’s so much easier/faster/more fun to swing over to the East Bay for an afternoon of wine on par quality-wise with anything in St. Helena or Healdsburg. Better yet, the prices are a fraction of what you’ll find in the big-name wine regions.\u003c/p>\n\u003cp>For this article, I decided to not include the trailblazing trio of Donkey & Goat, Broc and Dashe (note that they just moved from Oakland to Alameda) because there are already so many articles about them. I say, visit those three wineries, but try expanding your trip to these other wineries that are a little less well known but just as delightful.\u003c/p>\n\u003cp>As you’ll see, many of these wineries produce wines from various Northern California regions. Remember, many wine regions like Burgundy have had this non-estate centric model for centuries where producers make wine in a central location after sourcing from all kinds of vineyards in myriad directions. It isn’t new. It’s just…different.\u003c/p>\n\u003cp>Let’s cheers to visionary winemakers and head over to BART now for a weekend day of wine.\u003c/p>\n\u003ch2>Côte West\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5C5PwEScgM9vuWmX9\">2101 Dennison St.\u003c/a>\u003cbr>\nSuite A, Oakland\u003c/p>\n\u003cfigure id=\"attachment_135076\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135076\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cote-west-open.jpg\" alt=\"Welcome to Côte West in Oakland’s Embarcadero Cove\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome to Côte West in Oakland’s Embarcadero Cove \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Côte de Beaune, Côte de Nuits, Côte Chalonnaise...Côte Ouest? Well, make that West and you get the idea of how this \u003ca href=\"cotewestwine.com\">husband-and-wife run winery\u003c/a> is a compelling (and playful) mash-up of Burgundy’s Old World mindset and methods, with California’s terroir and New World creativity mindset. In other words, the best of both wine worlds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, it’s nothing new for California winemakers to apprentice/work/study in France’s esteemed wine regions. However, it is exceedingly rare for an American to have the chance to work with the truly elite producers of Burgundy — the ones where collectors don’t blink at paying four digits per bottle. Mention the words “Domaine des Comtes Lafon” to any Burgundy drinker and you’ll hear phrases like “epiphany” and “liquid gold” and “best white wine in the world” often mentioned.\u003c/p>\n\u003cp>Most of us probably will never have a chance to offer an opinion on that world-renowned Meursault producer (which means only Chardonnay for white wines and Pinot Noir for the not as ‘famous’ red wines), but Bret Hogan can because he interned there after receiving his Viticulture & Enology Masters degree from the esteemed wine program at UC Davis. Upon returning, he spent two years as winemaker for San Francisco’s Dogpatch Wineworks before crossing the Bay to create this personal project with his wife Kerrie.\u003c/p>\n\u003cfigure id=\"attachment_135075\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135075\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Cote-West-pn.jpg\" alt=\"It isn’t Burgundy but is still excellent Pinot noir at Côte West\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It isn’t Burgundy but is still excellent Pinot noir at Côte West \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, since we’ve been tossing around the ‘Burgundy’ name a lot with Côte West, you’re probably curious how the Chardonnay and Pinot Noir are? Both 2015’s are from the La Cruz Vineyard on the Sonoma Coast and both indeed toe the line effortlessly between Burgundy’s non-intervention style and muscle-bound texture, with classic Sonoma Coast deep fruit and rugged earth notes. They’re sensational wines, managing to be restrained and elegant, yet exciting simultaneously.\u003c/p>\n\u003cp>The same can be said with all of the Côte West wines, whether it’s a fresh, vibrant Pine Mountain Vineyard Sauvignon Blanc Pétillant Naturel, or a Dry Creek Valley Grenache that delightfully bridges the gap of the grape’s tendency to be too herbal or too fruity.\u003c/p>\n\u003cp>Tastings are $15 and only on weekends at the winery, which is located in the most out-of-the-way location of any of the urban wineries in the East Bay. You’ll find it at the Embarcadero Cove neighborhood of Oakland, squeezed between the southern tip of Alameda and 880.\u003c/p>\n\u003ch2>Tintype and twomile\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZdgPvSt9wrNgfgYU8\">477 25th St.\u003c/a>\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tintype-wine.jpg\" alt=\"Tintype’s labels show how the wines are focused on different regions of California wine — and old photography\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tintype’s labels show how the wines are focused on different regions of California wine — and old photography \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most urban winery areas are usually industrial warehouse-filled with limited dining and nightlife options — except where you’ll find this duo of Oakland producers. \u003ca href=\"https://tintypewinery.com/\">Tintype\u003c/a> and \u003ca href=\"twomilewines.com\">twomile\u003c/a> make their wines and serve them in a tasting room in Oakland’s booming food and drink-heavy Uptown neighborhood. Their shared tasting room (with Oakland Spirits Co.) and wine production spaces are across the street from the Forage Kitchen shared-food incubator business space, near dozens of bars and restaurants, and also right by the heart of where Oakland’s First Fridays are.\u003c/p>\n\u003cp>Technically their “winery” space is about three doors down 25th Street from the tasting room that resides within an art gallery space that used to be a factory for manufacturing glass windows for cars. But, hey, it’s the same building, same roof.\u003c/p>\n\u003cp>Visitors can visit on Thursday and Friday evenings, along with Saturday afternoons. Since this particular tasting room is pretty much a bar surrounded by gorgeous art, the vibe tends to be more casual, and guests are allowed to pretty much choose whatever journey they want with both or one of the wineries.\u003c/p>\n\u003cfigure id=\"attachment_135078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/two-mile-wine.jpg\" alt=\"two mile in Oakland excels at lesser known whites like Albariño and Chenin Blanc\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">two mile in Oakland excels at lesser known whites like Albariño and Chenin Blanc \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, for a first-time visitor, the $11 mixed tasting is the way to go. There, you’ll discover the crisp, powerful twomile Albariño from Paso Robles. You’ll also see the great work with Mendocino County Pinot Noir grapes that Tintype is doing, both in the strawberry and watermelon-dense rosé (from Potter Valley) and the lush, blueberry-forward Anderson Valley Pinot Noir.\u003cbr>\n[aside postID='bayareabites_133932,food_1330071' align='left' target=_ label='More About Wine']\u003cbr>\nBoth wineries source from all over the Central and Northern parts of the state and both don’t have particular ‘signature’ varietals that they really want to highlight. In general, twomile tends to present a more traditional, refined style, while Tintype can sometimes veer towards the natural, sometimes funky direction. But, both producers’ themes are really about poised, expressive wines that highlight the grapes’ particular homes in Northern California.\u003c/p>\n\u003cp>And, there’s a big Berkeley connection for both wineries. The ‘two miles’ for twomile refers to UC Berkeley’s old two-mile (and for a time three miles) radius from the center of campus where alcohol could not be sold. Owner/winemaker Adam Nelson originally started making wine with his wines for the twomile label right outside of this radius in Berkeley on San Pablo Avenue (though the alcohol prohibition law enforced by the radius was long gone at that point in the early 2000s). \u003c/p>\n\u003cp>Meanwhile, Tintype co-founder Nick Johnson worked an internship at Berkeley’s Donkey & Goat in 2011, which led him to take his fiancée (now wife and fellow Tintype co-founder Abigail Vorce) on a bike trip of France’s celebrated wine regions. After working a 2012 vintage harvest in Alsace, they decided to create a winery back home. So, Tintype started two years later…and here we are today seven years after that decision at Alsace’s famed Domaine Binner, an estate that started making minimalist, mostly sulfur-free wines decades before Donkey & Goat and Tintype. \u003c/p>\n\u003cp>It’s all full circle – with a two-mile radius of course.\u003c/p>\n\u003ch2>Blue Ox\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/46EfkbVixsGKM5Yp9\">1350 Fifth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-ox-ext.jpg\" alt=\"Blue Ox is located on what has become a sort of “winery row” on Berkeley’s Fifth Street\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Ox is located on what has become a sort of “winery row” on Berkeley’s Fifth Street \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.blueoxwineco.com/\">Blue Ox Wine Co.\u003c/a> Josh Hammerling and Noah Kenoyer met at Broc Cellars and decided to start their own winery in 2017, but opted to specialize in a relatively rare concept for Northern California: sparkling wines produced from organic, dry-farmed vineyards. In a $15 tasting at Blue Ox’s, visitors can try some of that sparkling in the ‘Sunflower Sutra,’ a “pan-Californian” sparkling wine which is indeed a veritable smorgasbord of grapes and California regions. There was no sparkling Valdiguie available during our visit but it’s available on the winery website.\u003c/p>\n\u003cp>Of course, it isn’t all bubbly here. There’s the, ahem, lovely ‘In the Mood for Love’ rosé of Carignan sourced from Ricetti Vineyard in the Redwood Valley of Mendocino County, the slick ‘El Topo’ Mourvèdre from Laytonville (it’s in Mendocino County, about as far north as grapes grow in California) and a rare-to-see Cabernet Pfeffer grape bottling from the Lime Kiln Valley in San Benito County.\u003c/p>\n\u003cfigure id=\"attachment_135080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135080\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-ox-int.jpg\" alt=\"The artsy-industrial interior of Berkeley newcomer Bue Ox Wine Co.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The artsy-industrial interior of Berkeley newcomer Bue Ox Wine Co. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of these wines are also available by the glass from $8-$12, and that’s a good thing because Blue Ox just might be the most stylish, comfortable winery in the Gilman neighborhood. The seating options vary from high-tops by the window to larger tables next to barrel racks, and there’s some striking contemporary art on the walls which makes for a fun culture-meets-warehouse aesthetic. It’s a unique place for a unique winery.\u003c/p>\n\u003ch2>Lusu and Whistler\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1vYcKDNV4v5SV4cL9\">805 Camelia St\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135081\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/whistler-lusu-2.jpg\" alt=\"It looks like Sonoma or Bordeaux...but really is Berkeley at Lusu and Whistler’s winery\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It looks like Sonoma or Bordeaux...but really is Berkeley at Lusu and Whistler’s winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just like Tintype and twomile, visitors can get two wineries here in one seating (well, standing in this case) for $15. The vine-covered winery housing \u003ca href=\"https://www.lusucellars.com/\">Lusu\u003c/a> and \u003ca href=\"https://www.whistlervineyards.com/\">Whistler Vineyards\u003c/a> (not to be mistaken with Whistler Cellars in Australia) resides on a side street tucked slightly away from the Fourth and Fifth Street winery rows where their Gilman neighbors resides.\u003c/p>\n\u003cp>Like that aforementioned Oakland duo, you’ll also try a wide range of California regions and wine varietals courtesy of Lusu and Whistler in their ‘home,’ which in reality is a small counter and standing area nudged into a tidy slice of the barrels and tanks-filled production space. Of all the urban wineries, this one feels most like tasting IN a winery.\u003c/p>\n\u003cfigure id=\"attachment_135082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135082\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/whistler-pn.jpg\" alt=\"Whistler specializes in excellent estate Pinot Noir from the Sonoma Coast\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whistler specializes in excellent estate Pinot Noir from the Sonoma Coast \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lusu’s (its namesake was a companion of Bacchus the Roman god of wine who brought winemaking to Portugal) owner/winemaker David Teixieira comes from a winemaking family (in mainland Portugal, Madeira and California) and keeps the tradition going for his family with site-specific wines from all over our state. The results are fun, beautiful wines — always a bit edgy but never weird. The Santa Lucia Highlands Riesling is a highlight as is the ‘Farmer’s Hand’ made mostly of Tempranillo from Lodi’s Mokolomne River AVA.\u003c/p>\n\u003cp>Whistler, on the other hand, is a Pinot Noir-focused winery courtesy of Drs. Stig Hansen and Jennifer Whistler. Their main property is in some of the Sonoma Coast’s most esteemed Pinot Noir territory in the area around Annapolis that’s home to the celebrated Peay Vineyard. The area is Pinot Noir gold for its year-round fog and sun, combined with a constant marine breeze.\u003c/p>\n\u003cp>Each estate Pinot Noir is gorgeous and distinct, differing slightly in terms of clones and areas of the vineyard. The regular ‘estate grown’ bottling is the most elegant and red berry-forward, while ‘Ficus’ has a lot more energy and jammy fruit. There is also Viognier grown on the property and Whistler makes a few non-property wines (don’t miss the fleshy, pear dominant Roussanne from the Dry Creek Valley).\u003c/p>\n\u003ch2>Windchaser\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/mHJhwbZrobJKQJSeA\">1375 Fourth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135083\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/windchaser-sign.jpg\" alt=\"The wind blows wine tasters to some of the best urban winery wines at Windchaser in Berkeley\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wind blows wine tasters to some of the best urban winery wines at Windchaser in Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a tasting at Donkey & Goat two years ago, my family saw a ‘wine tasting’ sign outside and — like many urban winery wine chasers — we figured why not continue the tasting crawl there? At that time, \u003ca href=\"https://www.windchaserwine.com/\">Windchaser\u003c/a> was pretty much an unadorned warehouse with barrels of wine hanging out, and winemaker/owner Dave Gifford also hanging out, just talking about how he’s getting the hang of this having your own winery thing. After a recent visit, I’m convinced that he just might be producing the premier wine of any of the Bay’s urban wineries — and that’s really saying something with the quality of his peers.\u003c/p>\n\u003cp>The winery name is quite literal since he’s an avid windsurfer and surfer who, yes, chases after great waves as if he’s being blown around by the wind. It could also stand for how Gifford has bounced around a lot within the wine profession, going from working in restaurants and at the Ferry Plaza Wine Merchant, to a harvest at Donkey & Goat (another connection there), to being head of sales for the urban custom winery ‘Crushpad,’ to founding Dogpatch Wineworks (a connection to Côte West here). \u003c/p>\n\u003cp>The wind finally blew him to make wine under the Windchaser label in the Gilman District in 2015, which explains why everything was so new when we visited in 2017.\u003c/p>\n\u003cfigure id=\"attachment_135084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/windchaser-space.jpg\" alt=\"The winery and tasting room are the same space for Windchaser\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The winery and tasting room are the same space for Windchaser \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Windchaser’s tasting area is vast, fun and exceedingly casual, taking place in the same space as the wine production and barrel storage. Unlike in 2017, the tasting room now has some design aspects like flowers, a California flag, lots of tables made with barrels as bases and a retro 90s compact disk player (remember CD’s?!).\u003c/p>\n\u003cp>The wine is the real focus here, led by Anderson Valley Pinot Noir on the $16 tasting. Across the board quality is strong here, from a lively Chardonnay sourced also from the Anderson Valley to Mendocino Ridge Syrah. Even Gifford’s self-described “pizza wine,” the ‘Red Triangle’ blend, is a rollicking mix of Syrah, Grenache and Pinot Noir that has an easy-drinking body but a slick, deeply nuanced character of dried herbs and dried stone fruit.\u003c/p>\n\u003ch2>Bonus winery: Vinca Minor\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/3zxj8QjdYiSTx6FH7\">1335 Fourth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/vinca-minor-wines.jpg\" alt=\"The exciting Chardonnays and Carignans from Vinca Minor\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exciting Chardonnays and Carignans from Vinca Minor \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s one more winery now open to the public in the Gilman District — and it has been a longtime sommeliers-and-wine-geeks-favorite in the Bay Area. Winemaker/owner Jason Edward Charles worked at some of the world’s preeminent (and buttoned-up) wineries in Napa Valley and Pomerol, Bordeaux, and he’s taken those regions’ winemaking prowess with him on the \u003ca href=\"https://www.vincaminorwine.com/\">Vinca Minor\u003c/a> adventure, while also spinning those regions’ disciplined methodology and style all around, and loosening up the imaginary winemaking suit and tie.\u003c/p>\n\u003cp>When I visited Vinca Minor, which is right next to Windchaser on Fourth Street, it happened to be during an opening party, so a tasting wasn’t possible...but it is possible now on weekends for visitors to do a full tasting!\u003c/p>\n\u003cp>Carignan is a well-known signature for Vinca Minor and I enjoyed splashes of both the lighter 2017 and hearty, spicy 2016 before settling on the latter. Santa Cruz Mountains Chardonnay was the highlight that I remember from a 2018 wine dinner (at the newly closed, much missed Commonwealth) and my splash at the winery showed that it’s indeed terrific in the 2018 vintage too. Vinca Minor also produces rosé of Carignan, and a handful of other wines, mainly Bordeaux red varietals from the Sonoma County side of Carneros and from the Santa Cruz Mountains.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, on your next urban winery visit, welcome the newest tasting room to the wine tasting neighborhood!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rolling hills of vineyard-covered terrain…grand chateaus...breathtaking views...deer and coyotes frolicking in the yard. That’s how we expect wineries to look, right? That's not the case when you’re exploring Oakland and Berkeley’s urban wineries — except that almost all of them are very dog-friendly (and kid-friendly) so it’s easy to confuse a coyote for an Australian Shepherd.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThere are roughly 15 or so urban wineries in the two East Bay cities, most of which are open to the public on weekends and concentrated in the Gilman District of Berkeley, Uptown Oakland or Jack London Square. Next time you’re thinking about wine tasting, consider skipping the long drives to \u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Sonoma County, Napa County\u003c/a>, \u003ca href=\"https://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore Valley\u003c/a> and Santa Cruz Mountains.\u003c/p>\n\u003cp>Of course, there are terrific wineries in all those regions (and you should go when the logistics work out!), but it’s so much easier/faster/more fun to swing over to the East Bay for an afternoon of wine on par quality-wise with anything in St. Helena or Healdsburg. Better yet, the prices are a fraction of what you’ll find in the big-name wine regions.\u003c/p>\n\u003cp>For this article, I decided to not include the trailblazing trio of Donkey & Goat, Broc and Dashe (note that they just moved from Oakland to Alameda) because there are already so many articles about them. I say, visit those three wineries, but try expanding your trip to these other wineries that are a little less well known but just as delightful.\u003c/p>\n\u003cp>As you’ll see, many of these wineries produce wines from various Northern California regions. Remember, many wine regions like Burgundy have had this non-estate centric model for centuries where producers make wine in a central location after sourcing from all kinds of vineyards in myriad directions. It isn’t new. It’s just…different.\u003c/p>\n\u003cp>Let’s cheers to visionary winemakers and head over to BART now for a weekend day of wine.\u003c/p>\n\u003ch2>Côte West\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5C5PwEScgM9vuWmX9\">2101 Dennison St.\u003c/a>\u003cbr>\nSuite A, Oakland\u003c/p>\n\u003cfigure id=\"attachment_135076\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135076\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cote-west-open.jpg\" alt=\"Welcome to Côte West in Oakland’s Embarcadero Cove\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome to Côte West in Oakland’s Embarcadero Cove \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Côte de Beaune, Côte de Nuits, Côte Chalonnaise...Côte Ouest? Well, make that West and you get the idea of how this \u003ca href=\"cotewestwine.com\">husband-and-wife run winery\u003c/a> is a compelling (and playful) mash-up of Burgundy’s Old World mindset and methods, with California’s terroir and New World creativity mindset. In other words, the best of both wine worlds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, it’s nothing new for California winemakers to apprentice/work/study in France’s esteemed wine regions. However, it is exceedingly rare for an American to have the chance to work with the truly elite producers of Burgundy — the ones where collectors don’t blink at paying four digits per bottle. Mention the words “Domaine des Comtes Lafon” to any Burgundy drinker and you’ll hear phrases like “epiphany” and “liquid gold” and “best white wine in the world” often mentioned.\u003c/p>\n\u003cp>Most of us probably will never have a chance to offer an opinion on that world-renowned Meursault producer (which means only Chardonnay for white wines and Pinot Noir for the not as ‘famous’ red wines), but Bret Hogan can because he interned there after receiving his Viticulture & Enology Masters degree from the esteemed wine program at UC Davis. Upon returning, he spent two years as winemaker for San Francisco’s Dogpatch Wineworks before crossing the Bay to create this personal project with his wife Kerrie.\u003c/p>\n\u003cfigure id=\"attachment_135075\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135075\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Cote-West-pn.jpg\" alt=\"It isn’t Burgundy but is still excellent Pinot noir at Côte West\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It isn’t Burgundy but is still excellent Pinot noir at Côte West \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, since we’ve been tossing around the ‘Burgundy’ name a lot with Côte West, you’re probably curious how the Chardonnay and Pinot Noir are? Both 2015’s are from the La Cruz Vineyard on the Sonoma Coast and both indeed toe the line effortlessly between Burgundy’s non-intervention style and muscle-bound texture, with classic Sonoma Coast deep fruit and rugged earth notes. They’re sensational wines, managing to be restrained and elegant, yet exciting simultaneously.\u003c/p>\n\u003cp>The same can be said with all of the Côte West wines, whether it’s a fresh, vibrant Pine Mountain Vineyard Sauvignon Blanc Pétillant Naturel, or a Dry Creek Valley Grenache that delightfully bridges the gap of the grape’s tendency to be too herbal or too fruity.\u003c/p>\n\u003cp>Tastings are $15 and only on weekends at the winery, which is located in the most out-of-the-way location of any of the urban wineries in the East Bay. You’ll find it at the Embarcadero Cove neighborhood of Oakland, squeezed between the southern tip of Alameda and 880.\u003c/p>\n\u003ch2>Tintype and twomile\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZdgPvSt9wrNgfgYU8\">477 25th St.\u003c/a>\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tintype-wine.jpg\" alt=\"Tintype’s labels show how the wines are focused on different regions of California wine — and old photography\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tintype’s labels show how the wines are focused on different regions of California wine — and old photography \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most urban winery areas are usually industrial warehouse-filled with limited dining and nightlife options — except where you’ll find this duo of Oakland producers. \u003ca href=\"https://tintypewinery.com/\">Tintype\u003c/a> and \u003ca href=\"twomilewines.com\">twomile\u003c/a> make their wines and serve them in a tasting room in Oakland’s booming food and drink-heavy Uptown neighborhood. Their shared tasting room (with Oakland Spirits Co.) and wine production spaces are across the street from the Forage Kitchen shared-food incubator business space, near dozens of bars and restaurants, and also right by the heart of where Oakland’s First Fridays are.\u003c/p>\n\u003cp>Technically their “winery” space is about three doors down 25th Street from the tasting room that resides within an art gallery space that used to be a factory for manufacturing glass windows for cars. But, hey, it’s the same building, same roof.\u003c/p>\n\u003cp>Visitors can visit on Thursday and Friday evenings, along with Saturday afternoons. Since this particular tasting room is pretty much a bar surrounded by gorgeous art, the vibe tends to be more casual, and guests are allowed to pretty much choose whatever journey they want with both or one of the wineries.\u003c/p>\n\u003cfigure id=\"attachment_135078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/two-mile-wine.jpg\" alt=\"two mile in Oakland excels at lesser known whites like Albariño and Chenin Blanc\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">two mile in Oakland excels at lesser known whites like Albariño and Chenin Blanc \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, for a first-time visitor, the $11 mixed tasting is the way to go. There, you’ll discover the crisp, powerful twomile Albariño from Paso Robles. You’ll also see the great work with Mendocino County Pinot Noir grapes that Tintype is doing, both in the strawberry and watermelon-dense rosé (from Potter Valley) and the lush, blueberry-forward Anderson Valley Pinot Noir.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBoth wineries source from all over the Central and Northern parts of the state and both don’t have particular ‘signature’ varietals that they really want to highlight. In general, twomile tends to present a more traditional, refined style, while Tintype can sometimes veer towards the natural, sometimes funky direction. But, both producers’ themes are really about poised, expressive wines that highlight the grapes’ particular homes in Northern California.\u003c/p>\n\u003cp>And, there’s a big Berkeley connection for both wineries. The ‘two miles’ for twomile refers to UC Berkeley’s old two-mile (and for a time three miles) radius from the center of campus where alcohol could not be sold. Owner/winemaker Adam Nelson originally started making wine with his wines for the twomile label right outside of this radius in Berkeley on San Pablo Avenue (though the alcohol prohibition law enforced by the radius was long gone at that point in the early 2000s). \u003c/p>\n\u003cp>Meanwhile, Tintype co-founder Nick Johnson worked an internship at Berkeley’s Donkey & Goat in 2011, which led him to take his fiancée (now wife and fellow Tintype co-founder Abigail Vorce) on a bike trip of France’s celebrated wine regions. After working a 2012 vintage harvest in Alsace, they decided to create a winery back home. So, Tintype started two years later…and here we are today seven years after that decision at Alsace’s famed Domaine Binner, an estate that started making minimalist, mostly sulfur-free wines decades before Donkey & Goat and Tintype. \u003c/p>\n\u003cp>It’s all full circle – with a two-mile radius of course.\u003c/p>\n\u003ch2>Blue Ox\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/46EfkbVixsGKM5Yp9\">1350 Fifth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-ox-ext.jpg\" alt=\"Blue Ox is located on what has become a sort of “winery row” on Berkeley’s Fifth Street\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Ox is located on what has become a sort of “winery row” on Berkeley’s Fifth Street \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.blueoxwineco.com/\">Blue Ox Wine Co.\u003c/a> Josh Hammerling and Noah Kenoyer met at Broc Cellars and decided to start their own winery in 2017, but opted to specialize in a relatively rare concept for Northern California: sparkling wines produced from organic, dry-farmed vineyards. In a $15 tasting at Blue Ox’s, visitors can try some of that sparkling in the ‘Sunflower Sutra,’ a “pan-Californian” sparkling wine which is indeed a veritable smorgasbord of grapes and California regions. There was no sparkling Valdiguie available during our visit but it’s available on the winery website.\u003c/p>\n\u003cp>Of course, it isn’t all bubbly here. There’s the, ahem, lovely ‘In the Mood for Love’ rosé of Carignan sourced from Ricetti Vineyard in the Redwood Valley of Mendocino County, the slick ‘El Topo’ Mourvèdre from Laytonville (it’s in Mendocino County, about as far north as grapes grow in California) and a rare-to-see Cabernet Pfeffer grape bottling from the Lime Kiln Valley in San Benito County.\u003c/p>\n\u003cfigure id=\"attachment_135080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135080\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-ox-int.jpg\" alt=\"The artsy-industrial interior of Berkeley newcomer Bue Ox Wine Co.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The artsy-industrial interior of Berkeley newcomer Bue Ox Wine Co. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of these wines are also available by the glass from $8-$12, and that’s a good thing because Blue Ox just might be the most stylish, comfortable winery in the Gilman neighborhood. The seating options vary from high-tops by the window to larger tables next to barrel racks, and there’s some striking contemporary art on the walls which makes for a fun culture-meets-warehouse aesthetic. It’s a unique place for a unique winery.\u003c/p>\n\u003ch2>Lusu and Whistler\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1vYcKDNV4v5SV4cL9\">805 Camelia St\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135081\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/whistler-lusu-2.jpg\" alt=\"It looks like Sonoma or Bordeaux...but really is Berkeley at Lusu and Whistler’s winery\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It looks like Sonoma or Bordeaux...but really is Berkeley at Lusu and Whistler’s winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just like Tintype and twomile, visitors can get two wineries here in one seating (well, standing in this case) for $15. The vine-covered winery housing \u003ca href=\"https://www.lusucellars.com/\">Lusu\u003c/a> and \u003ca href=\"https://www.whistlervineyards.com/\">Whistler Vineyards\u003c/a> (not to be mistaken with Whistler Cellars in Australia) resides on a side street tucked slightly away from the Fourth and Fifth Street winery rows where their Gilman neighbors resides.\u003c/p>\n\u003cp>Like that aforementioned Oakland duo, you’ll also try a wide range of California regions and wine varietals courtesy of Lusu and Whistler in their ‘home,’ which in reality is a small counter and standing area nudged into a tidy slice of the barrels and tanks-filled production space. Of all the urban wineries, this one feels most like tasting IN a winery.\u003c/p>\n\u003cfigure id=\"attachment_135082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135082\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/whistler-pn.jpg\" alt=\"Whistler specializes in excellent estate Pinot Noir from the Sonoma Coast\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whistler specializes in excellent estate Pinot Noir from the Sonoma Coast \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lusu’s (its namesake was a companion of Bacchus the Roman god of wine who brought winemaking to Portugal) owner/winemaker David Teixieira comes from a winemaking family (in mainland Portugal, Madeira and California) and keeps the tradition going for his family with site-specific wines from all over our state. The results are fun, beautiful wines — always a bit edgy but never weird. The Santa Lucia Highlands Riesling is a highlight as is the ‘Farmer’s Hand’ made mostly of Tempranillo from Lodi’s Mokolomne River AVA.\u003c/p>\n\u003cp>Whistler, on the other hand, is a Pinot Noir-focused winery courtesy of Drs. Stig Hansen and Jennifer Whistler. Their main property is in some of the Sonoma Coast’s most esteemed Pinot Noir territory in the area around Annapolis that’s home to the celebrated Peay Vineyard. The area is Pinot Noir gold for its year-round fog and sun, combined with a constant marine breeze.\u003c/p>\n\u003cp>Each estate Pinot Noir is gorgeous and distinct, differing slightly in terms of clones and areas of the vineyard. The regular ‘estate grown’ bottling is the most elegant and red berry-forward, while ‘Ficus’ has a lot more energy and jammy fruit. There is also Viognier grown on the property and Whistler makes a few non-property wines (don’t miss the fleshy, pear dominant Roussanne from the Dry Creek Valley).\u003c/p>\n\u003ch2>Windchaser\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/mHJhwbZrobJKQJSeA\">1375 Fourth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135083\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/windchaser-sign.jpg\" alt=\"The wind blows wine tasters to some of the best urban winery wines at Windchaser in Berkeley\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wind blows wine tasters to some of the best urban winery wines at Windchaser in Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a tasting at Donkey & Goat two years ago, my family saw a ‘wine tasting’ sign outside and — like many urban winery wine chasers — we figured why not continue the tasting crawl there? At that time, \u003ca href=\"https://www.windchaserwine.com/\">Windchaser\u003c/a> was pretty much an unadorned warehouse with barrels of wine hanging out, and winemaker/owner Dave Gifford also hanging out, just talking about how he’s getting the hang of this having your own winery thing. After a recent visit, I’m convinced that he just might be producing the premier wine of any of the Bay’s urban wineries — and that’s really saying something with the quality of his peers.\u003c/p>\n\u003cp>The winery name is quite literal since he’s an avid windsurfer and surfer who, yes, chases after great waves as if he’s being blown around by the wind. It could also stand for how Gifford has bounced around a lot within the wine profession, going from working in restaurants and at the Ferry Plaza Wine Merchant, to a harvest at Donkey & Goat (another connection there), to being head of sales for the urban custom winery ‘Crushpad,’ to founding Dogpatch Wineworks (a connection to Côte West here). \u003c/p>\n\u003cp>The wind finally blew him to make wine under the Windchaser label in the Gilman District in 2015, which explains why everything was so new when we visited in 2017.\u003c/p>\n\u003cfigure id=\"attachment_135084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/windchaser-space.jpg\" alt=\"The winery and tasting room are the same space for Windchaser\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The winery and tasting room are the same space for Windchaser \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Windchaser’s tasting area is vast, fun and exceedingly casual, taking place in the same space as the wine production and barrel storage. Unlike in 2017, the tasting room now has some design aspects like flowers, a California flag, lots of tables made with barrels as bases and a retro 90s compact disk player (remember CD’s?!).\u003c/p>\n\u003cp>The wine is the real focus here, led by Anderson Valley Pinot Noir on the $16 tasting. Across the board quality is strong here, from a lively Chardonnay sourced also from the Anderson Valley to Mendocino Ridge Syrah. Even Gifford’s self-described “pizza wine,” the ‘Red Triangle’ blend, is a rollicking mix of Syrah, Grenache and Pinot Noir that has an easy-drinking body but a slick, deeply nuanced character of dried herbs and dried stone fruit.\u003c/p>\n\u003ch2>Bonus winery: Vinca Minor\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/3zxj8QjdYiSTx6FH7\">1335 Fourth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/vinca-minor-wines.jpg\" alt=\"The exciting Chardonnays and Carignans from Vinca Minor\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exciting Chardonnays and Carignans from Vinca Minor \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s one more winery now open to the public in the Gilman District — and it has been a longtime sommeliers-and-wine-geeks-favorite in the Bay Area. Winemaker/owner Jason Edward Charles worked at some of the world’s preeminent (and buttoned-up) wineries in Napa Valley and Pomerol, Bordeaux, and he’s taken those regions’ winemaking prowess with him on the \u003ca href=\"https://www.vincaminorwine.com/\">Vinca Minor\u003c/a> adventure, while also spinning those regions’ disciplined methodology and style all around, and loosening up the imaginary winemaking suit and tie.\u003c/p>\n\u003cp>When I visited Vinca Minor, which is right next to Windchaser on Fourth Street, it happened to be during an opening party, so a tasting wasn’t possible...but it is possible now on weekends for visitors to do a full tasting!\u003c/p>\n\u003cp>Carignan is a well-known signature for Vinca Minor and I enjoyed splashes of both the lighter 2017 and hearty, spicy 2016 before settling on the latter. Santa Cruz Mountains Chardonnay was the highlight that I remember from a 2018 wine dinner (at the newly closed, much missed Commonwealth) and my splash at the winery showed that it’s indeed terrific in the 2018 vintage too. Vinca Minor also produces rosé of Carignan, and a handful of other wines, mainly Bordeaux red varietals from the Sonoma County side of Carneros and from the Santa Cruz Mountains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, on your next urban winery visit, welcome the newest tasting room to the wine tasting neighborhood!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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},
"baycurious": {
"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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},
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},
"californiareport": {
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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}
},
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"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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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"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. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
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