window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_132815": {
"type": "attachments",
"id": "bayareabites_132815",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132815",
"found": true
},
"parent": 132814,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-980x576.jpg",
"width": 980,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x.jpg",
"width": 980,
"height": 653
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1551826701,
"modified": 1551826732,
"caption": "Brown Sugar Kitchen's signature buttermilk fried chicken with a cornmeal waffle. The waffle is slightly sweet and surprisingly light, but you can also order the chicken a la carte.",
"description": "Brown Sugar Kitchen's signature buttermilk fried chicken with a cornmeal waffle. The waffle is slightly sweet and surprisingly light, but you can also order the chicken a la carte.",
"title": "Brown Sugar Kitchen's signature buttermilk fried chicken with a cornmeal waffle. The waffle is slightly sweet and surprisingly light, but you can also order the chicken a la carte.",
"credit": "Sarah Chorey",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132788": {
"type": "attachments",
"id": "bayareabites_132788",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132788",
"found": true
},
"parent": 132646,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-1020x576.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-160x159.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 159
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy.jpg",
"width": 1020,
"height": 1015
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-1020x1015.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 1015
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-800x796.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 796
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-768x764.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 764
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/Screen-Shot-2019-02-27-at-9.47.34-PM-1020x1015-copy-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1551729715,
"modified": 1551729735,
"caption": "A delicious taco from Tacos El Autlense",
"description": "A delicious taco from Tacos El Autlense",
"title": "A delicious taco from Tacos El Autlense",
"credit": "@casadekei/Instagram",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132676": {
"type": "attachments",
"id": "bayareabites_132676",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132676",
"found": true
},
"parent": 132675,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-160x100.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 100
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751.jpg",
"width": 1200,
"height": 751
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-1020x638.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 638
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-1200x751.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 751
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-800x501.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 501
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-768x481.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 481
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/ohlone_trio-1200x751-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1551205322,
"modified": 1551205352,
"caption": "Vincent Medina (right) and Louis Trevino (left), founders of Café Ohlone by Mak’amham.",
"description": "Vincent Medina (right) and Louis Trevino (left), founders of Café Ohlone by Mak’amham.",
"title": "Vincent Medina (right) and Louis Trevino (left), founders of Café Ohlone by Mak’amham.",
"credit": "Café Ohlone",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_136327": {
"type": "attachments",
"id": "bayareabites_136327",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "136327",
"found": true
},
"parent": 132331,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/IMG_9526_CROP-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/IMG_9526_CROP-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/IMG_9526_CROP-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/IMG_9526_CROP.jpg",
"width": 4476,
"height": 2984
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/IMG_9526_CROP-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/IMG_9526_CROP-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/IMG_9526_CROP-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/IMG_9526_CROP-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1582074589,
"modified": 1582074740,
"caption": "Enjoy Caribbean soul food and hospitality at Miss Ollie's in Oakland.",
"description": null,
"title": "IMG_9526_CROP",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132361": {
"type": "attachments",
"id": "bayareabites_132361",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132361",
"found": true
},
"parent": 132348,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-160x100.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 100
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-e1549572234253.jpg",
"width": 1920,
"height": 1196
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-1020x635.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 635
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-1200x748.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 748
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-800x498.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 498
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-1920x1196.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1196
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-768x478.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 478
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/Unt22V1jpg-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1549521328,
"modified": 1549572225,
"caption": "Livermore Wine Country",
"description": "Livermore Wine Country",
"title": "Unt22V1jpg",
"credit": "Barry Zupan",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132221": {
"type": "attachments",
"id": "bayareabites_132221",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132221",
"found": true
},
"parent": 132188,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-e1548184690649.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1548184641,
"modified": 1548184684,
"caption": "YOKOHAMA, JAPAN - FEBRUARY 19: People watch on as a lion dance is performed to celebrate the Chinese new year inside a restaurant in Yokohama China Town on February 19, 2015 in Yokohama, Japan. Yokohama Chinatown is the largest Chinese community in Japan, thousands of people gathered to bring in the Chinese Lunar New Year of the Sheep. ",
"description": "YOKOHAMA, JAPAN - FEBRUARY 19: People watch on as a lion dance is performed to celebrate the Chinese new year inside a restaurant in Yokohama China Town on February 19, 2015 in Yokohama, Japan. Yokohama Chinatown is the largest Chinese community in Japan, thousands of people gathered to bring in the Chinese Lunar New Year of the Sheep. ",
"title": "YOKOHAMA, JAPAN - FEBRUARY 19: People watch on as a lion dance is performed to celebrate the Chinese new year inside a restaurant in Yokohama China Town on February 19, 2015 in Yokohama, Japan. Yokohama Chinatown is the largest Chinese community in Japan, thousands of people gathered to bring in the Chinese Lunar New Year of the Sheep.",
"credit": "Chris McGrath/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130751": {
"type": "attachments",
"id": "bayareabites_130751",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130751",
"found": true
},
"parent": 130740,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242.jpg",
"width": 4032,
"height": 3024
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2242-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1539122231,
"modified": 1539122250,
"caption": "Inside Sweet Belly Desserts, where you can get made-to-order mini donuts.\n",
"description": null,
"title": "IMG_2242",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132179": {
"type": "attachments",
"id": "bayareabites_132179",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132179",
"found": true
},
"parent": 130967,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-e1547833116456.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/arts-cafe-owner-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1547832813,
"modified": 1547833128,
"caption": "Art's Cafe Owner Hae Ryong Yoon at the griddle.",
"description": "Art's Cafe Owner Hae Ryong Yoon at the griddle.",
"title": "Art's Cafe Owner Hae Ryong Yoon at the griddle.",
"credit": "Lori Halloran",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131981": {
"type": "attachments",
"id": "bayareabites_131981",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131981",
"found": true
},
"parent": 131942,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-e1547167781716.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1546971368,
"modified": 1547226673,
"caption": "A uniquely modern light fixture hangs above the counter at Teance Fine Teas. ",
"description": "A uniquely modern light fixture hangs above the counter at Teance Fine Teas. ",
"title": "A uniquely modern light fixture hangs above the counter at Teance Fine Teas.",
"credit": "Melanie Burke",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131924": {
"type": "attachments",
"id": "bayareabites_131924",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131924",
"found": true
},
"parent": 131923,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-e1546728289672.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ayala-uni-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1546728266,
"modified": 1546883350,
"caption": "Santa Barbara uni with yuzu tobiko that you pick up with a shiso leaf (at Ayala).",
"description": "Santa Barbara uni with yuzu tobiko that you pick up with a shiso leaf (at Ayala).",
"title": "Santa Barbara uni with yuzu tobiko that you pick up with a shiso leaf (at Ayala).",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130685": {
"type": "attachments",
"id": "bayareabites_130685",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130685",
"found": true
},
"parent": 130682,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup.jpg",
"width": 3016,
"height": 1696
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/dandicup-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1538505332,
"modified": 1538505350,
"caption": "Team members from Ritual Coffee Roasters and Dandelion Chocolate share a “cupping,” or coffee tasting. / Image via Ritual Coffee Roasters",
"description": null,
"title": "dandicup",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131735": {
"type": "attachments",
"id": "bayareabites_131735",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131735",
"found": true
},
"parent": 131733,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-e1544983865817.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1544983814,
"modified": 1545066740,
"caption": "The Ron-I-Burgundy from Square Pie Guys.",
"description": "The Ron-I-Burgundy from Square Pie Guys.",
"title": "The Ron-I-Burgundy from Square Pie Guys.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"civileat": {
"type": "authors",
"id": "5583",
"meta": {
"index": "authors_1716337520",
"id": "5583",
"found": true
},
"name": "Civil Eats",
"firstName": "Civil",
"lastName": "Eats",
"slug": "civileat",
"email": "twilight@civileats.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twitter": "CivilEats",
"facebook": "/pages/Civil-Eats/56766540637?ref=hl",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Civil Eats | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/civileat"
},
"trevorfelch": {
"type": "authors",
"id": "11338",
"meta": {
"index": "authors_1716337520",
"id": "11338",
"found": true
},
"name": "Trevor Felch",
"firstName": "Trevor",
"lastName": "Felch",
"slug": "trevorfelch",
"email": "trevor.felch@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!",
"avatar": "https://secure.gravatar.com/avatar/3695d95e5914cd55dee1b761e1927b920f5abb4657960d74c6219032a3a83f95?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Trevor Felch | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/3695d95e5914cd55dee1b761e1927b920f5abb4657960d74c6219032a3a83f95?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3695d95e5914cd55dee1b761e1927b920f5abb4657960d74c6219032a3a83f95?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/trevorfelch"
},
"marciagagliardi": {
"type": "authors",
"id": "11398",
"meta": {
"index": "authors_1716337520",
"id": "11398",
"found": true
},
"name": "Marcia Gagliardi",
"firstName": "Marcia",
"lastName": "Gagliardi",
"slug": "marciagagliardi",
"email": "marcia@tablehopper.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Marcia Gagliardi | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/marciagagliardi"
},
"gcheung": {
"type": "authors",
"id": "11404",
"meta": {
"index": "authors_1716337520",
"id": "11404",
"found": true
},
"name": "Grace Cheung",
"firstName": "Grace",
"lastName": "Cheung",
"slug": "gcheung",
"email": "gcheung@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "jpepinheart",
"roles": [
"editor"
]
},
{
"site": "about",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": []
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Grace Cheung | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/gcheung"
},
"mburke": {
"type": "authors",
"id": "11546",
"meta": {
"index": "authors_1716337520",
"id": "11546",
"found": true
},
"name": "Mel Burke",
"firstName": "Mel",
"lastName": "Burke",
"slug": "mburke",
"email": "melanienburke@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "When Mel Burke isn't singing 80's love songs to her dog, she writes about books, food, dating, travel, and the constantly weird adventure that is living in California. Find her online everywhere @melburkewrites.",
"avatar": "https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Mel Burke | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/mburke"
},
"illyannamaisonet": {
"type": "authors",
"id": "11551",
"meta": {
"index": "authors_1716337520",
"id": "11551",
"found": true
},
"name": "illyanna Maisonet",
"firstName": "illyanna",
"lastName": "Maisonet",
"slug": "illyannamaisonet",
"email": "sfmuralista@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Illyanna Maisonet is a first-generation Puerto Rican and a cook. She sometimes writes about food, too. She has written for Food&Wine, Vice Munchies, Food52 and Lucky Peach. Her column, \u003cem>Cocina Boricua\u003c/em>, explores and preserves traditional Puerto Rican recipes.\r\n\r\nTwitter: \u003ca title=\"@eatgordaeat\" href=\"http://twitter.com/eatgordaeat\">@eatgordaeat\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "illyanna Maisonet | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/illyannamaisonet"
},
"7x7bayarea": {
"type": "authors",
"id": "11590",
"meta": {
"index": "authors_1716337520",
"id": "11590",
"found": true
},
"name": "7x7 Bay Area",
"firstName": "7x7 Bay Area",
"lastName": null,
"slug": "7x7bayarea",
"email": "edit@7x7.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.",
"avatar": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": []
}
],
"headData": {
"title": "7x7 Bay Area | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/7x7bayarea"
}
},
"pagesReducer": {
"bayareabites_category_east-bay": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"score": 11.017113
},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"title": "east bay",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 5
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=east-bay",
"seeMore": false,
"paginated": true,
"page": 5
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_132814": {
"type": "posts",
"id": "bayareabites_132814",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132814",
"score": null,
"sort": [
1551893523000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1551893523,
"format": "standard",
"disqusTitle": "First Taste: Now open at SF's Ferry Building, Brown Sugar Kitchen is worth the wait",
"title": "First Taste: Now open at SF's Ferry Building, Brown Sugar Kitchen is worth the wait",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>\u003cb>We all know the saying good things come to those who wait.\u003c/b>\u003c/p>\n\u003cp>In the case of Brown Sugar Kitchen, good things—in the form of finger-lickin' buttermilk fried chicken and cornmeal waffles—are now being heaped upon plates from San Francisco's Embarcadero to Uptown Oakland; those who've waited include not just soul-food-starved foodies across the city and the East Bay, but also the restaurant's chef-owner Tanya Holland herself.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_125020\" label=\"Brown Sugar Kitchen's Buttermilk Fried Chicken\"]\u003c/p>\n\u003cp>For over a decade, Holland threw her Creole heart into cooking southern-inspired classics with soul at her West Oakland restaurant, making a name for herself and her signature fried chicken and waffles, and even drawing city folks over to one of The Town's less desirable boroughs for a taste of what Oakland foodies were talking about.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lovers of Holland's fluffy biscuits and savory smoked chicken-and-rice gumbo let out a collective nooooo when the eatery closed its doors in 2017; and while word of Holland's lease at SF's Ferry Building, snagged from Daniel Patterson's Il Cane Rosso back in 2016, has been making mouths water for years, the team needed time to raise funds for the project. Insert \u003ca href=\"https://www.foodandwine.com/news/top-chef/season-15/tanya-holland-interview\">Holland's well-fought showing in season 15 of \u003ci>Top Chef\u003c/i>\u003c/a>, and that brings us up to speed, without a \u003ci>Top Chef\u003c/i> title but with a burgeoning restaurant empire set to soak the Bay Area in maple syrup. Who dat.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_122533\" label=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" align=\"left\"]\u003c/p>\n\u003cp>That's right, Holland has at last opened not one but two restaurants: The long-anticipated, fast-casual, counter-service version of \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> at the Ferry Building, and a much larger (4,000 square feet!), full-service restaurant with an expanded offering in trending Uptown Oakland, near Drake's Dealership and Calavera. There's even buzz about an outpost of \u003ca href=\"https://sf.eater.com/2018/11/16/18098966/oakland-airport-new-restaurants-brown-sugar-kitchen-a16-calavera\">BSK soon to open at Oakland International Airport\u003c/a>, as well as something cooking with the Golden State Warriors (\u003ca href=\"https://youtu.be/46otzK8yFL4\">well-known fans of hers\u003c/a>) for the new Chase Center in SF's Mission Bay.\u003c/p>\n\u003cp>But before we all get ahead ourselves, let's just start with breakfast: Morning items such as a baked egg tart, cheesy grits with poached eggs, and breakfast sandwiches will only be available at the Ferry Building till 11am, so plan accordingly (lunch is served till 2pm). Here's a taste of what's on offer in SF.\u003c/p>\n\u003cfigure id=\"attachment_132816\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-1.jpg\" alt=\"Fried chicken sando served on an Acme roll\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sando served on an Acme roll \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken and waffles steal a lot of the limelight, but the fried chicken sando is more than respectable, served on an Acme roll with aioli mayo and a generous portion of slaw. It's been selling out on the daily.\u003c/p>\n\u003cfigure id=\"attachment_132817\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-2.jpg\" alt=\"A buttermilk biscuit\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttermilk biscuit \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that's a biscuit. Holland and her team have perfected the art of the perfect biscuit —it's flaky on the outside, with layers of soft, buttery dough. Find both plain buttermilk (pictured) and bacon, cheddar, and scallion versions on the menu. Jam is optional, but these bad boys do just fine on their own.\u003c/p>\n\u003cfigure id=\"attachment_132818\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-3.jpg\" alt=\"Buttery, finely ground, and creamy grits\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Buttery, finely ground, and creamy grits \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Buttery, finely ground, and with an ideal level of creaminess, these grits work as a side with organic cheddar cheese, or as a hearty meal with the addition of poached eggs.\u003c/p>\n\u003cfigure id=\"attachment_132819\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-4.jpg\" alt=\"Mac-and-cheese\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Mac-and-cheese \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More for the carb category: Holland's mac-and-cheese is a gluten-free foodie's worst nightmare—i.e. heaven for the rest of us—with a rich, velvety texture and a sprinkling of crunchy breadcrumbs.\u003c/p>\n\u003cfigure id=\"attachment_132820\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-5.jpg\" alt=\"Brown Sugar Kitchen's beignets\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen's beignets \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've saved room for something sweet. Brown Sugar's beignets are literally pillows of dough, plump and playful, with a healthy coating of powdered sugar. You can work out tomorrow.\u003c/p>\n\u003cfigure id=\"attachment_132821\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-6.jpg\" alt=\"A flaky hand pie\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A flaky hand pie \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you're working your way to the front of the line, expect to be tempted by treats from their bakery case. Keep an eye out for flaky hand pies stuffed with fruity fillings.\u003c/p>\n\u003cfigure id=\"attachment_132822\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-7.jpg\" alt=\"A chocolate pecan bar\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate pecan bar \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But that's not all—there are also chocolate pecan bars—that's part brownie, part pecan pie—to take home.\u003c/p>\n\u003cp>\u003cb>Brown Sugar Kitchen\u003c/b>\u003cbr>\nSundays-Thursdays 11am to 2pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/RapqRpUydJn\">1 Ferry Building Suite 41\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nWednesdays-Saturdays 7am to 2pm, Sundays 8am to 2pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dGyArh2tQKT2\">2295 Broadway\u003c/a>\u003cbr>\nOakland\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-brown-sugar-kitchen-2630577259.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "132814 https://ww2.kqed.org/bayareabites/?p=132814",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/03/06/first-taste-now-open-at-sfs-ferry-building-brown-sugar-kitchen-is-worth-the-wait/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 765,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1554323164,
"excerpt": "After a decade of indulging the Oakland foodie crowd, Brown Sugar Kitchen is now slinging its soul food at San Francisco's Ferry Building.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After a decade of indulging the Oakland foodie crowd, Brown Sugar Kitchen is now slinging its soul food at San Francisco's Ferry Building.",
"title": "First Taste: Now open at SF's Ferry Building, Brown Sugar Kitchen is worth the wait | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Taste: Now open at SF's Ferry Building, Brown Sugar Kitchen is worth the wait",
"datePublished": "2019-03-06T09:32:03-08:00",
"dateModified": "2019-04-03T13:26:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-taste-now-open-at-sfs-ferry-building-brown-sugar-kitchen-is-worth-the-wait",
"status": "publish",
"templateType": "standard",
"featuredImageType": "standard",
"path": "/bayareabites/132814/first-taste-now-open-at-sfs-ferry-building-brown-sugar-kitchen-is-worth-the-wait",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>\u003cb>We all know the saying good things come to those who wait.\u003c/b>\u003c/p>\n\u003cp>In the case of Brown Sugar Kitchen, good things—in the form of finger-lickin' buttermilk fried chicken and cornmeal waffles—are now being heaped upon plates from San Francisco's Embarcadero to Uptown Oakland; those who've waited include not just soul-food-starved foodies across the city and the East Bay, but also the restaurant's chef-owner Tanya Holland herself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_125020",
"label": "Brown Sugar Kitchen's Buttermilk Fried Chicken "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For over a decade, Holland threw her Creole heart into cooking southern-inspired classics with soul at her West Oakland restaurant, making a name for herself and her signature fried chicken and waffles, and even drawing city folks over to one of The Town's less desirable boroughs for a taste of what Oakland foodies were talking about.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lovers of Holland's fluffy biscuits and savory smoked chicken-and-rice gumbo let out a collective nooooo when the eatery closed its doors in 2017; and while word of Holland's lease at SF's Ferry Building, snagged from Daniel Patterson's Il Cane Rosso back in 2016, has been making mouths water for years, the team needed time to raise funds for the project. Insert \u003ca href=\"https://www.foodandwine.com/news/top-chef/season-15/tanya-holland-interview\">Holland's well-fought showing in season 15 of \u003ci>Top Chef\u003c/i>\u003c/a>, and that brings us up to speed, without a \u003ci>Top Chef\u003c/i> title but with a burgeoning restaurant empire set to soak the Bay Area in maple syrup. Who dat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_122533",
"label": "Tanya Holland's Chocolate Bourbon Pecan Pie ",
"align": "left"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's right, Holland has at last opened not one but two restaurants: The long-anticipated, fast-casual, counter-service version of \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> at the Ferry Building, and a much larger (4,000 square feet!), full-service restaurant with an expanded offering in trending Uptown Oakland, near Drake's Dealership and Calavera. There's even buzz about an outpost of \u003ca href=\"https://sf.eater.com/2018/11/16/18098966/oakland-airport-new-restaurants-brown-sugar-kitchen-a16-calavera\">BSK soon to open at Oakland International Airport\u003c/a>, as well as something cooking with the Golden State Warriors (\u003ca href=\"https://youtu.be/46otzK8yFL4\">well-known fans of hers\u003c/a>) for the new Chase Center in SF's Mission Bay.\u003c/p>\n\u003cp>But before we all get ahead ourselves, let's just start with breakfast: Morning items such as a baked egg tart, cheesy grits with poached eggs, and breakfast sandwiches will only be available at the Ferry Building till 11am, so plan accordingly (lunch is served till 2pm). Here's a taste of what's on offer in SF.\u003c/p>\n\u003cfigure id=\"attachment_132816\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-1.jpg\" alt=\"Fried chicken sando served on an Acme roll\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sando served on an Acme roll \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken and waffles steal a lot of the limelight, but the fried chicken sando is more than respectable, served on an Acme roll with aioli mayo and a generous portion of slaw. It's been selling out on the daily.\u003c/p>\n\u003cfigure id=\"attachment_132817\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-2.jpg\" alt=\"A buttermilk biscuit\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttermilk biscuit \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that's a biscuit. Holland and her team have perfected the art of the perfect biscuit —it's flaky on the outside, with layers of soft, buttery dough. Find both plain buttermilk (pictured) and bacon, cheddar, and scallion versions on the menu. Jam is optional, but these bad boys do just fine on their own.\u003c/p>\n\u003cfigure id=\"attachment_132818\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-3.jpg\" alt=\"Buttery, finely ground, and creamy grits\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Buttery, finely ground, and creamy grits \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Buttery, finely ground, and with an ideal level of creaminess, these grits work as a side with organic cheddar cheese, or as a hearty meal with the addition of poached eggs.\u003c/p>\n\u003cfigure id=\"attachment_132819\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-4.jpg\" alt=\"Mac-and-cheese\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Mac-and-cheese \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More for the carb category: Holland's mac-and-cheese is a gluten-free foodie's worst nightmare—i.e. heaven for the rest of us—with a rich, velvety texture and a sprinkling of crunchy breadcrumbs.\u003c/p>\n\u003cfigure id=\"attachment_132820\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-5.jpg\" alt=\"Brown Sugar Kitchen's beignets\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen's beignets \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've saved room for something sweet. Brown Sugar's beignets are literally pillows of dough, plump and playful, with a healthy coating of powdered sugar. You can work out tomorrow.\u003c/p>\n\u003cfigure id=\"attachment_132821\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-6.jpg\" alt=\"A flaky hand pie\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A flaky hand pie \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you're working your way to the front of the line, expect to be tempted by treats from their bakery case. Keep an eye out for flaky hand pies stuffed with fruity fillings.\u003c/p>\n\u003cfigure id=\"attachment_132822\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-7.jpg\" alt=\"A chocolate pecan bar\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate pecan bar \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But that's not all—there are also chocolate pecan bars—that's part brownie, part pecan pie—to take home.\u003c/p>\n\u003cp>\u003cb>Brown Sugar Kitchen\u003c/b>\u003cbr>\nSundays-Thursdays 11am to 2pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/RapqRpUydJn\">1 Ferry Building Suite 41\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nWednesdays-Saturdays 7am to 2pm, Sundays 8am to 2pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dGyArh2tQKT2\">2295 Broadway\u003c/a>\u003cbr>\nOakland\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-brown-sugar-kitchen-2630577259.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132814/first-taste-now-open-at-sfs-ferry-building-brown-sugar-kitchen-is-worth-the-wait",
"authors": [
"11590"
],
"categories": [
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_3328",
"bayareabites_8924",
"bayareabites_92",
"bayareabites_14745",
"bayareabites_10545"
],
"featImg": "bayareabites_132815",
"label": "bayareabites"
},
"bayareabites_132646": {
"type": "posts",
"id": "bayareabites_132646",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132646",
"score": null,
"sort": [
1551716233000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1551716233,
"format": "standard",
"disqusTitle": "Five Late Night Wings, Tacos and Breakfasts Eats In the East Bay",
"title": "Five Late Night Wings, Tacos and Breakfasts Eats In the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We’ve all been there. We’ve been with someone who was so hungry and impatient that they demanded, loudly, that food be thrown into their gob instantaneously. Whether you’re coming from the club, a gathering, getting off that late night shift or just want to get outside for a while, we’ve got you covered. While some of these late night spots might already be your go-to destinations for all things soak-up-the-booze, maybe you’re just someone who loves to patronize eateries while the rest of the world sleeps.\u003c/p>\n\u003ch2>Sam’s Quarter Pound Burgers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/18401+Hesperian+Blvd,+San+Lorenzo,+CA+94580/data=!4m2!3m1!1s0x808f91075f6deced:0xd3258b09fd523b73?ved=2ahUKEwjFxtH4k7XgAhUmwFQKHWTYAUsQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">18401 Hesperian Blvd\u003c/a>\u003cbr>\nSan Lorenzo, CA\u003cbr>\n94580\u003c/p>\n\u003cfigure id=\"attachment_132649\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132649 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Drive-thru at Sam’s Quarter Pound Burger (Jerry Wong via Facebook)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There used to be nine locations throughout the SF Bay Area, but now you can only find \u003c/span>\u003ca href=\"http://www.samssuperburgers.com/\">Sam’s Burgers\u003c/a>\u003cspan style=\"font-weight: 400\"> in San Lorenzo and San Leandro. There’s hardly any information online about these two locations. When I discovered a website for Sam’s, I reached out to the webmaster inquiring about more information. Even he didn’t know anything, “...\u003c/span>\u003cspan style=\"font-weight: 400\">when I did try to look them up, I never had any luck finding any contact informa\u003c/span>\u003cspan style=\"font-weight: 400\">tion for them either.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a little bit of dig, I found a business listing stating that both locations are currently up for sale as turn-keys. \u003c/span>\u003cspan style=\"font-weight: 400\">“Sam's Super Burgers No. 1 has been operating in this same location since the 1960s. The present owner has been operating the business since 2001.” These locations are incredibly convenient to two types of people: those who begrudge stripping themselves of their pajamas in order to acquire late night munchies and those who would like an alternative to corporate fast food chains. The menu is extremely limited, with only 11 options plus beverages. But, I guess it makes it easier for you to focus on what you want to order. Indulge yourself in one of their cheeseburgers, cheese fries, milkshakes and a corn dog — they’re one of the few spots left making their corn dogs in house!\u003c/span>\u003c/p>\n\u003ch2>Tacos El Autlense\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/601+San+Pablo+Ave,+Albany,+CA+94706/data=!4m2!3m1!1s0x808579255ab3464b:0x1a1d72988c4bf877?ved=2ahUKEwja7-GYtLXgAhWhPH0KHc5tAPUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">601 San Pablo Ave\u003c/a>\u003cbr>\nAlbany, CA\u003cbr>\n94706\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132653 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rodrigo and Enedina Anguiano, owners of Tacos El Autlense (Jeremy Brooks)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/hotsytacos/\" target=\"_blank\" rel=\"noopener\">Tacos El Autlense’s\u003c/a> Facebook claims, “The best tacos this side of International Blvd” and I’m in no position to argue that. When the atheists are lining up to receive a side of “porque nada es imposible para dios” (because nothing is impossible with god) with their tacos, you know the food is otherworldly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The truck used to be situated in Richmond, Ca, but moved to their current location in 2010 when the Hotsy Totsy bar asked them to fill a void. Before these tacos, Autlán de Navarro’s only claim to fame, known to me, was birthing Carlos Santana. The tacos brought the truck its second claim to fame: an Instagram photo showing that \u003ca href=\"https://www.instagram.com/p/BmFOpqOh79A/\" target=\"_blank\" rel=\"noopener\">Alexis Ohanian\u003c/a> brought Serena Williams there to chomp down! The truck is open late every day of the week to provide a much needed sponge of flavor to those stumbling out of the bar that the truck shares a parking lot with. This is also one of the only trucks to use yellow corn tortillas (it’s a bigger deal than you think).\u003c/p>\n\u003ch2>Nikko’s Family Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/340+23rd+Ave,+Oakland,+CA+94606/@37.773379,-122.2378197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f86ec8b346b5b:0x9b7256f535ec9085!8m2!3d37.773379!4d-122.235631\" target=\"_blank\" rel=\"noopener\">340 23rd Ave\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94606\u003c/p>\n\u003cp>https://www.instagram.com/p/BVIJt9ijIWV/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in the middle of an incredibly busy and circular intersection, Nikko’s opened its doors in 1956. They’ve been serving the East Oakland community for 24 hours a day for over 60 years. That’s a lot of french fries. As one of two 24 hour non-chain restaurants in the entire East Bay (the other being \u003c/span>\u003cspan style=\"font-weight: 400\">1/4 Lb Big Burger in Martinez), you get a parking lot, a chill environment and affordable prices. You’ll often find an interesting intersection of late night constituents from Oakland and Alameda, since the restaurant sits right at the entrance (or exit) of the Park Street bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You’ll also find your model diner with a veneer counter and stools facing the kitchen. There’s several booths with vinyl seats. It’s best to leave any fresh leafy greens out of the equation for fear of disappointment —stick to things like their patty melts. Even better, try The San Franciscan: a beef patty on butter griddled sourdough bread slices with Swiss cheese and fried onions.\u003c/span>\u003c/p>\n\u003ch2>Rudy’s Can’t Fail Cafe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rudy's+Can't+Fail+Cafe/@37.8309642,-122.2881817,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e1518030fc1:0xea496f32d455a58d!8m2!3d37.83096!4d-122.285993\" target=\"_blank\" rel=\"noopener\">4081 Hollis St\u003c/a>\u003cbr>\nEmeryville, CA 94608\u003c/p>\n\u003cp>https://www.instagram.com/p/BkYL39HgQJ6/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Oakland branch of \u003ca href=\"https://www.iamrudy.com/menu/\" target=\"_blank\" rel=\"noopener\">Rudy’s\u003c/a> shuttered its doors in 2018, this Rudy’s seems to be undefeated as the Emeryville go-to during all hours of the night and day. Don’t even think about coming here on the weekends without standing in giant lines! There are some fun trivia facts about Rudy’s people will always tell you: first, the restaurant was named after the 1979 song Rudie Can't Fail by The Clash and second, co-owner Mike Dirnt, the Berkeley-born bassist for the band Green Day, help to establish the original Rudy's in 2002. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rudy’s extensive menu reminds you that not everything you eat late at night has to be soaked in grease. They offer some solid healthy options like grilled chicken salads and club sandwiches. But, make no mistake, you can still find those Americana classics: patty melts, fried chicken dinners and pie!\u003c/span>\u003c/p>\n\u003ch2>Monkey King Pub & Grub\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1315+Park+St,+Alameda,+CA+94501/data=!4m2!3m1!1s0x808f86bdc2f73311:0x37db1cd6d034af1f?ved=2ahUKEwjvs_SOxb7gAhXLIDQIHVBvDiUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">1315 Park St\u003c/a>\u003cbr>\nAlameda, CA 94501\u003c/p>\n\u003cp>https://www.instagram.com/p/BmRRBL1n4X9/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It seems like Alameda shuts down early. With its popular bars like Forbidden Island Tiki Lounge (seen on HBO’s \u003c/span>\u003ca href=\"http://siliconvalleyism.com/silicon-valley-filming-locations.php\">\u003ci>\u003cspan style=\"font-weight: 400\">Silicon Valley\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">) and Lucky 13, patrons are bound to be on the lookout for some grub come last call. Opened in 2012, \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> does the job with hours going as late as 2am. They’ll even deliver during all of their opening hours. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub doesn’t seem to have any stand out dishes because it’s all so good! Their dried fried ribs seem to be just as popular as their jambalaya fried rice (add optional runny yolk), jambalaya noodles, garlic noodles and chicken wings. But, one of their more unique offerings are Disco Fries which are a uniquely New Jersey creation and can be seen on a lot of East Coast diner menus. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you happen to be around during regular humanoid hours, you can also visit their Monkey King at the Brewery, which has some different food options than the pub. \u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "132646 https://ww2.kqed.org/bayareabites/?p=132646",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/03/04/five-late-night-wings-tacos-and-breakfasts-eats-in-the-east-bay/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1143,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1551808917,
"excerpt": "Five spots to eat at night from taco trucks, Asian mashups and a diner opened by a famous band member.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Five spots to eat at night from taco trucks, Asian mashups and a diner opened by a famous band member.",
"title": "Five Late Night Wings, Tacos and Breakfasts Eats In the East Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Five Late Night Wings, Tacos and Breakfasts Eats In the East Bay",
"datePublished": "2019-03-04T08:17:13-08:00",
"dateModified": "2019-03-05T10:01:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "five-late-night-wings-tacos-and-breakfasts-eats-in-the-east-bay",
"status": "publish",
"path": "/bayareabites/132646/five-late-night-wings-tacos-and-breakfasts-eats-in-the-east-bay",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’ve all been there. We’ve been with someone who was so hungry and impatient that they demanded, loudly, that food be thrown into their gob instantaneously. Whether you’re coming from the club, a gathering, getting off that late night shift or just want to get outside for a while, we’ve got you covered. While some of these late night spots might already be your go-to destinations for all things soak-up-the-booze, maybe you’re just someone who loves to patronize eateries while the rest of the world sleeps.\u003c/p>\n\u003ch2>Sam’s Quarter Pound Burgers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/18401+Hesperian+Blvd,+San+Lorenzo,+CA+94580/data=!4m2!3m1!1s0x808f91075f6deced:0xd3258b09fd523b73?ved=2ahUKEwjFxtH4k7XgAhUmwFQKHWTYAUsQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">18401 Hesperian Blvd\u003c/a>\u003cbr>\nSan Lorenzo, CA\u003cbr>\n94580\u003c/p>\n\u003cfigure id=\"attachment_132649\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132649 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Drive-thru at Sam’s Quarter Pound Burger (Jerry Wong via Facebook)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There used to be nine locations throughout the SF Bay Area, but now you can only find \u003c/span>\u003ca href=\"http://www.samssuperburgers.com/\">Sam’s Burgers\u003c/a>\u003cspan style=\"font-weight: 400\"> in San Lorenzo and San Leandro. There’s hardly any information online about these two locations. When I discovered a website for Sam’s, I reached out to the webmaster inquiring about more information. Even he didn’t know anything, “...\u003c/span>\u003cspan style=\"font-weight: 400\">when I did try to look them up, I never had any luck finding any contact informa\u003c/span>\u003cspan style=\"font-weight: 400\">tion for them either.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a little bit of dig, I found a business listing stating that both locations are currently up for sale as turn-keys. \u003c/span>\u003cspan style=\"font-weight: 400\">“Sam's Super Burgers No. 1 has been operating in this same location since the 1960s. The present owner has been operating the business since 2001.” These locations are incredibly convenient to two types of people: those who begrudge stripping themselves of their pajamas in order to acquire late night munchies and those who would like an alternative to corporate fast food chains. The menu is extremely limited, with only 11 options plus beverages. But, I guess it makes it easier for you to focus on what you want to order. Indulge yourself in one of their cheeseburgers, cheese fries, milkshakes and a corn dog — they’re one of the few spots left making their corn dogs in house!\u003c/span>\u003c/p>\n\u003ch2>Tacos El Autlense\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/601+San+Pablo+Ave,+Albany,+CA+94706/data=!4m2!3m1!1s0x808579255ab3464b:0x1a1d72988c4bf877?ved=2ahUKEwja7-GYtLXgAhWhPH0KHc5tAPUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">601 San Pablo Ave\u003c/a>\u003cbr>\nAlbany, CA\u003cbr>\n94706\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132653 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rodrigo and Enedina Anguiano, owners of Tacos El Autlense (Jeremy Brooks)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/hotsytacos/\" target=\"_blank\" rel=\"noopener\">Tacos El Autlense’s\u003c/a> Facebook claims, “The best tacos this side of International Blvd” and I’m in no position to argue that. When the atheists are lining up to receive a side of “porque nada es imposible para dios” (because nothing is impossible with god) with their tacos, you know the food is otherworldly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The truck used to be situated in Richmond, Ca, but moved to their current location in 2010 when the Hotsy Totsy bar asked them to fill a void. Before these tacos, Autlán de Navarro’s only claim to fame, known to me, was birthing Carlos Santana. The tacos brought the truck its second claim to fame: an Instagram photo showing that \u003ca href=\"https://www.instagram.com/p/BmFOpqOh79A/\" target=\"_blank\" rel=\"noopener\">Alexis Ohanian\u003c/a> brought Serena Williams there to chomp down! The truck is open late every day of the week to provide a much needed sponge of flavor to those stumbling out of the bar that the truck shares a parking lot with. This is also one of the only trucks to use yellow corn tortillas (it’s a bigger deal than you think).\u003c/p>\n\u003ch2>Nikko’s Family Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/340+23rd+Ave,+Oakland,+CA+94606/@37.773379,-122.2378197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f86ec8b346b5b:0x9b7256f535ec9085!8m2!3d37.773379!4d-122.235631\" target=\"_blank\" rel=\"noopener\">340 23rd Ave\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94606\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/BVIJt9ijIWV/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Located in the middle of an incredibly busy and circular intersection, Nikko’s opened its doors in 1956. They’ve been serving the East Oakland community for 24 hours a day for over 60 years. That’s a lot of french fries. As one of two 24 hour non-chain restaurants in the entire East Bay (the other being \u003c/span>\u003cspan style=\"font-weight: 400\">1/4 Lb Big Burger in Martinez), you get a parking lot, a chill environment and affordable prices. You’ll often find an interesting intersection of late night constituents from Oakland and Alameda, since the restaurant sits right at the entrance (or exit) of the Park Street bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You’ll also find your model diner with a veneer counter and stools facing the kitchen. There’s several booths with vinyl seats. It’s best to leave any fresh leafy greens out of the equation for fear of disappointment —stick to things like their patty melts. Even better, try The San Franciscan: a beef patty on butter griddled sourdough bread slices with Swiss cheese and fried onions.\u003c/span>\u003c/p>\n\u003ch2>Rudy’s Can’t Fail Cafe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rudy's+Can't+Fail+Cafe/@37.8309642,-122.2881817,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e1518030fc1:0xea496f32d455a58d!8m2!3d37.83096!4d-122.285993\" target=\"_blank\" rel=\"noopener\">4081 Hollis St\u003c/a>\u003cbr>\nEmeryville, CA 94608\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/BkYL39HgQJ6/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Although the Oakland branch of \u003ca href=\"https://www.iamrudy.com/menu/\" target=\"_blank\" rel=\"noopener\">Rudy’s\u003c/a> shuttered its doors in 2018, this Rudy’s seems to be undefeated as the Emeryville go-to during all hours of the night and day. Don’t even think about coming here on the weekends without standing in giant lines! There are some fun trivia facts about Rudy’s people will always tell you: first, the restaurant was named after the 1979 song Rudie Can't Fail by The Clash and second, co-owner Mike Dirnt, the Berkeley-born bassist for the band Green Day, help to establish the original Rudy's in 2002. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rudy’s extensive menu reminds you that not everything you eat late at night has to be soaked in grease. They offer some solid healthy options like grilled chicken salads and club sandwiches. But, make no mistake, you can still find those Americana classics: patty melts, fried chicken dinners and pie!\u003c/span>\u003c/p>\n\u003ch2>Monkey King Pub & Grub\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1315+Park+St,+Alameda,+CA+94501/data=!4m2!3m1!1s0x808f86bdc2f73311:0x37db1cd6d034af1f?ved=2ahUKEwjvs_SOxb7gAhXLIDQIHVBvDiUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">1315 Park St\u003c/a>\u003cbr>\nAlameda, CA 94501\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/BmRRBL1n4X9/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">It seems like Alameda shuts down early. With its popular bars like Forbidden Island Tiki Lounge (seen on HBO’s \u003c/span>\u003ca href=\"http://siliconvalleyism.com/silicon-valley-filming-locations.php\">\u003ci>\u003cspan style=\"font-weight: 400\">Silicon Valley\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">) and Lucky 13, patrons are bound to be on the lookout for some grub come last call. Opened in 2012, \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> does the job with hours going as late as 2am. They’ll even deliver during all of their opening hours. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub doesn’t seem to have any stand out dishes because it’s all so good! Their dried fried ribs seem to be just as popular as their jambalaya fried rice (add optional runny yolk), jambalaya noodles, garlic noodles and chicken wings. But, one of their more unique offerings are Disco Fries which are a uniquely New Jersey creation and can be seen on a lot of East Coast diner menus. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you happen to be around during regular humanoid hours, you can also visit their Monkey King at the Brewery, which has some different food options than the pub. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132646/five-late-night-wings-tacos-and-breakfasts-eats-in-the-east-bay",
"authors": [
"11551"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_181"
],
"tags": [
"bayareabites_16336",
"bayareabites_13285",
"bayareabites_9995",
"bayareabites_16244",
"bayareabites_16243",
"bayareabites_14453",
"bayareabites_8369",
"bayareabites_758",
"bayareabites_14757",
"bayareabites_16335"
],
"featImg": "bayareabites_132788",
"label": "bayareabites"
},
"bayareabites_132675": {
"type": "posts",
"id": "bayareabites_132675",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132675",
"score": null,
"sort": [
1551211549000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1551211549,
"format": "standard",
"disqusTitle": "Indigenous California Chefs are Reviving and Preserving Native Cuisines",
"title": "Indigenous California Chefs are Reviving and Preserving Native Cuisines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Vincent Medina spent seven years as a docent at the oldest building in San Francisco, \u003ca href=\"https://www.missiondolores.org/\">Mission Dolores\u003c/a>, one of the 21 missions in the state at which the Spanish tried to convert Native Californians to Catholicism.\u003c/p>\n\u003cp>A member of the Muwekma Ohlone Tribe from the East Bay, Medina (pictured above, at left) was trying to change the narrative schoolchildren heard about the Ohlone people indigenous to the area, who the conquerors enslaved in the missions. But when Medina started to feel locked in at his job at the Mission, he left and started working in the produce department at the popular East Bay grocery store, Berkeley Bowl.\u003c/p>\n\u003cp>“It was so fun to be able to work with these beautiful peaches and apples instead of having to think about slavery,” he said. “I just remember how much I enjoyed being around the food.”\u003c/p>\n\u003cp>Working at the grocery, Medina began thinking about serving the food native to the area, an idea he talked about with his partner, Louis Trevino (pictured above, right), a member of the Rumsen Ohlone tribe, which originated in the Monterey Bay area.\u003c/p>\n\u003cp>Now the two run \u003ca href=\"https://www.makamham.com/\">Café Ohlone by Mak-’amham\u003c/a>—meaning “our food” in Chochenyo, one of several native Ohlone dialects—where they serve up traditional foods such as acorn soup, chia seed pudding, venison meatballs, and acorn-flour brownies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located outdoors in the backyard of \u003ca href=\"https://www.universitypressbooks.com/\">University Press Books\u003c/a> in Berkeley, the tribe’s aesthetic runs throughout the café. “Ohlone Land” spans the fence in capital letters, tribal baskets decorate shelves, bay laurel—important medicinally and in food—hangs from the balcony, and the space features a large table made from a fallen redwood. The café uses a pop-up model, opening one or two afternoons a week and the occasional evening—announcing all the dates and times beforehand on \u003ca href=\"https://twitter.com/makamham\">social media\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132677\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg\" alt=\"Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham. \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trevino and Medina are among a number of \u003ca href=\"https://civileats.com/category/food-and-policy/indigenous-foodways/\">Indigenous chefs around the country\u003c/a> working to preserve and celebrate their heritage in hopes of keeping their culture alive and vital.\u003c/p>\n\u003cp>“For both of us, the café is bringing something to our people we’ve been lacking for too long,” Medina said of Café Ohlone. “Growing up, both Louis and I wanted to go to a place outside of our homes and see our culture, especially in our homeland. The café space is helping repair damages from colonization.”\u003c/p>\n\u003ch2>Grounding the Work in the Ohlone Culture\u003c/h2>\n\u003cp>Trevino and Medina met at the University of California, Berkeley, at a conference for \u003ca href=\"http://linguistics.berkeley.edu/~survey/aicls-breath-of-life/\">Breath of Life\u003c/a>, an organization that works with California Indians to strengthen and revive their languages. Reading old documents from their tribes, they found stories, history, and jokes—as well as loving descriptions of the foods their ancestors ate, such as venison and acorns.\u003c/p>\n\u003cp>Ohlone territory covers about 120 miles—from Vallejo in the east to Big Sur to the southwest, roughly—and Medina guesses the tribe has about 6,000 members. While many remember stories from their families or old dances, Medina said, the Ohlone people were hit hard by colonization—with the Spanish coming first, followed by the Mexicans and Americans—so they couldn’t keep their culture intact.\u003c/p>\n\u003cp>Before opening the café, Medina and Trevino held an event for their families and other Ohlone. For two nights, they camped out in a secluded area in the East Bay hills, where they practiced language lessons, traditional gaming, and tribal bingo. They had books printed for everyone there with old stories translated to Chochenyo and English, as well as family histories and tribal heroes to make their culture more accessible.\u003c/p>\n\u003cp>Then they shared stories around the fire and had a feast of traditional foods—venison, mushrooms, native berries, acorn soup, and acorn brownies. The next morning, they served acorn flour pancakes with honey, blackberries, and hazelnut butter.\u003c/p>\n\u003cp>Because of the cultural loss due to colonization, tasting foods of their tribes meant a lot to participants. “Whether an elder or a young person, when they ate the acorn for the first time, there was this look people had: of feeling proud, of being able to eat that and to know it was something familiar, even if it was their first taste of it,” Medina said.\u003c/p>\n\u003cfigure id=\"attachment_132678\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg\" alt=\"A sign at Café Ohlone by Mak’amham reads “Ohlone Land”\" width=\"1200\" height=\"1045\" class=\"size-full wp-image-132678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-1020x888.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sign at Café Ohlone by Mak’amham reads “Ohlone Land” \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, he added, was to “center the work on returning our food and our culture back to ourselves and our families and recognize the sacrifices of people before us” with the eventual hope of “making sure the future is brighter for [Ohlone] people to come.”\u003c/p>\n\u003ch2>Dispelling Stereotypes with Conversation\u003c/h2>\n\u003cp>Trevino and Medina forage in the hills of the East Bay for ingredients for their café—gathering herbs, seeds, and tea in the same place Medina’s ancestors did. During the meals, they talk with their guests about their Ohlone history and culture.\u003c/p>\n\u003cp>“We’re making people responsible for what they know and where they live and what they’re implicated in by their presence here,” Trevino said. “We’re dispelling stereotypes, and it’s a very powerful way to do it—in conversation.”\u003c/p>\n\u003cp>One of the most persistent stereotypes is that the Ohlone no longer exist. Sita Bhaumik, who was eating at Café Ohlone on a recent afternoon, says the food reminds her to think of Indigenous people in the present and future tense, rather than in the past.\u003c/p>\n\u003cp>A co-founder of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a>, Bhaumik teaches a class, “A Taste of Resistance,” at California College of the Arts; Trevino and Medina have spoken to her students about their work. She’s been inspired by the thought-provoking way the two speak about the food they’re serving.\u003c/p>\n\u003cp>“In their presentation, [they say that] flavor is really active—you can’t say, ‘This is what Ohlone people were like, if you’re tasting food in your mouth at that moment,” she said. “That is something colonialism has really done over time—to say either, ‘These people don’t exist,’ or ‘They were here,’ in the past tense.”\u003c/p>\n\u003ch2>Passing Forgotten Traditions to the Younger Generation\u003c/h2>\n\u003cp>Elsewhere in the Bay Area, Crystal Wahpehpah runs a catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpehpah’s Kitchen\u003c/a>, at which she cooks traditional Kickapoo food from her ancestors in Oklahoma. Like Medina and Trevino, Wahpehpah loves cooking her native foods; it connects her to her family and their traditions, as well as knowledge and experience she wants to pass on to the younger generation.\u003c/p>\n\u003cfigure id=\"attachment_132679\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg\" alt=\"Chef Crystal Wahpepah’s Kickapoo Chili.\" width=\"800\" height=\"800\" class=\"size-full wp-image-132679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Crystal Wahpepah’s Kickapoo Chili. \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Wahpepah grew up in Oakland, she’d go every summer to Oklahoma, where she and her aunts and grandma would cook foods traditional to their \u003ca href=\"http://kickapootribeofoklahoma.com/\">Kickapoo tribe\u003c/a>, like sweet corn.\u003c/p>\n\u003cp>“It was one of the special moments I had with my grandmother and aunties of harvesting sweet corn and drying it and having it in winter,” she said. “We would go back in the summertime and harvest it and have family dinners. I thought that was the most beautiful thing, and when we’d come back to the city, I always wondered why we never had indigenous food at a restaurant.”\u003c/p>\n\u003cp>The first Native American chef to be featured on Food Network’s \u003ca href=\"https://www.wework.com/creator/personal-profiles/chopped-chef-crystal-wahpepah-already-star-wework/\">“Chopped” TV show\u003c/a>, Wahpepah started her own catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpepah’s Kitchen\u003c/a>, in 2012, cooking those foods.\u003c/p>\n\u003cp>At the time, Wahpepah was attending Cordon Bleu, a cooking school in San Francisco, when a friend told her about \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>, the San Francisco-based organization that helps low-income people, mostly women, start food businesses. La Cocina supported her in building her brand, Wahpepah said.\u003c/p>\n\u003cp>When she first started, Wahpepah went to the Oakland library to read about Indigenous food. Now she travels all over the country meeting Indigenous chefs and talking about reviving the cuisine. In the fall, Wahpepah appeared at \u003ca href=\"https://www.facebook.com/events/164250057825799/?active_tab=about\">an event\u003c/a> at the Jewish Community Center in San Francisco, “Keeping the Seed,” along with Trevino and Medina, where she served her food and discussed her mission to make people aware of Native American cuisines as a means of cultural preservation.\u003c/p>\n\u003cp>“When I was growing up, I didn’t get to see Indigenous chefs or our food in stores,” Wahpepah said. “I take pride in knowing I’m building the foundation for youth to see our foods all over.”\u003c/p>\n\u003cp>Wahpepah wants to keep meeting other Indigenous chefs and one day, to have her own restaurant and write a combination cookbook and memoir. Like Medina and Trevino, she wants everyone to know Indigenous people and their culture are still alive.\u003c/p>\n\u003cp>Eating Indigenous food opens people up to hearing about the culture, Trevino says. “The foods are just inherently delicious—it’s completely inarguable—and as they’re eating these delicious things, and we talk about our truths, they’re extremely receptive,” he said. “They’re walking away with a really strong memory.”\u003c/p>\n\u003cp>“It’s true,” Medina added. “How could people who create such delicious foods be lying about anything?”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/02/21/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "132675 https://ww2.kqed.org/bayareabites/?p=132675",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/02/26/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1618,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1551211549,
"excerpt": "Café Ohlone and Wahpepah’s Kitchen move the idea of traditional foods from the past to the present and into the mainstream.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Café Ohlone and Wahpepah’s Kitchen move the idea of traditional foods from the past to the present and into the mainstream.",
"title": "Indigenous California Chefs are Reviving and Preserving Native Cuisines | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Indigenous California Chefs are Reviving and Preserving Native Cuisines",
"datePublished": "2019-02-26T12:05:49-08:00",
"dateModified": "2019-02-26T12:05:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "indigenous-california-chefs-are-reviving-and-preserving-native-cuisines",
"status": "publish",
"path": "/bayareabites/132675/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vincent Medina spent seven years as a docent at the oldest building in San Francisco, \u003ca href=\"https://www.missiondolores.org/\">Mission Dolores\u003c/a>, one of the 21 missions in the state at which the Spanish tried to convert Native Californians to Catholicism.\u003c/p>\n\u003cp>A member of the Muwekma Ohlone Tribe from the East Bay, Medina (pictured above, at left) was trying to change the narrative schoolchildren heard about the Ohlone people indigenous to the area, who the conquerors enslaved in the missions. But when Medina started to feel locked in at his job at the Mission, he left and started working in the produce department at the popular East Bay grocery store, Berkeley Bowl.\u003c/p>\n\u003cp>“It was so fun to be able to work with these beautiful peaches and apples instead of having to think about slavery,” he said. “I just remember how much I enjoyed being around the food.”\u003c/p>\n\u003cp>Working at the grocery, Medina began thinking about serving the food native to the area, an idea he talked about with his partner, Louis Trevino (pictured above, right), a member of the Rumsen Ohlone tribe, which originated in the Monterey Bay area.\u003c/p>\n\u003cp>Now the two run \u003ca href=\"https://www.makamham.com/\">Café Ohlone by Mak-’amham\u003c/a>—meaning “our food” in Chochenyo, one of several native Ohlone dialects—where they serve up traditional foods such as acorn soup, chia seed pudding, venison meatballs, and acorn-flour brownies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located outdoors in the backyard of \u003ca href=\"https://www.universitypressbooks.com/\">University Press Books\u003c/a> in Berkeley, the tribe’s aesthetic runs throughout the café. “Ohlone Land” spans the fence in capital letters, tribal baskets decorate shelves, bay laurel—important medicinally and in food—hangs from the balcony, and the space features a large table made from a fallen redwood. The café uses a pop-up model, opening one or two afternoons a week and the occasional evening—announcing all the dates and times beforehand on \u003ca href=\"https://twitter.com/makamham\">social media\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132677\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg\" alt=\"Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham. \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trevino and Medina are among a number of \u003ca href=\"https://civileats.com/category/food-and-policy/indigenous-foodways/\">Indigenous chefs around the country\u003c/a> working to preserve and celebrate their heritage in hopes of keeping their culture alive and vital.\u003c/p>\n\u003cp>“For both of us, the café is bringing something to our people we’ve been lacking for too long,” Medina said of Café Ohlone. “Growing up, both Louis and I wanted to go to a place outside of our homes and see our culture, especially in our homeland. The café space is helping repair damages from colonization.”\u003c/p>\n\u003ch2>Grounding the Work in the Ohlone Culture\u003c/h2>\n\u003cp>Trevino and Medina met at the University of California, Berkeley, at a conference for \u003ca href=\"http://linguistics.berkeley.edu/~survey/aicls-breath-of-life/\">Breath of Life\u003c/a>, an organization that works with California Indians to strengthen and revive their languages. Reading old documents from their tribes, they found stories, history, and jokes—as well as loving descriptions of the foods their ancestors ate, such as venison and acorns.\u003c/p>\n\u003cp>Ohlone territory covers about 120 miles—from Vallejo in the east to Big Sur to the southwest, roughly—and Medina guesses the tribe has about 6,000 members. While many remember stories from their families or old dances, Medina said, the Ohlone people were hit hard by colonization—with the Spanish coming first, followed by the Mexicans and Americans—so they couldn’t keep their culture intact.\u003c/p>\n\u003cp>Before opening the café, Medina and Trevino held an event for their families and other Ohlone. For two nights, they camped out in a secluded area in the East Bay hills, where they practiced language lessons, traditional gaming, and tribal bingo. They had books printed for everyone there with old stories translated to Chochenyo and English, as well as family histories and tribal heroes to make their culture more accessible.\u003c/p>\n\u003cp>Then they shared stories around the fire and had a feast of traditional foods—venison, mushrooms, native berries, acorn soup, and acorn brownies. The next morning, they served acorn flour pancakes with honey, blackberries, and hazelnut butter.\u003c/p>\n\u003cp>Because of the cultural loss due to colonization, tasting foods of their tribes meant a lot to participants. “Whether an elder or a young person, when they ate the acorn for the first time, there was this look people had: of feeling proud, of being able to eat that and to know it was something familiar, even if it was their first taste of it,” Medina said.\u003c/p>\n\u003cfigure id=\"attachment_132678\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg\" alt=\"A sign at Café Ohlone by Mak’amham reads “Ohlone Land”\" width=\"1200\" height=\"1045\" class=\"size-full wp-image-132678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-1020x888.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sign at Café Ohlone by Mak’amham reads “Ohlone Land” \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, he added, was to “center the work on returning our food and our culture back to ourselves and our families and recognize the sacrifices of people before us” with the eventual hope of “making sure the future is brighter for [Ohlone] people to come.”\u003c/p>\n\u003ch2>Dispelling Stereotypes with Conversation\u003c/h2>\n\u003cp>Trevino and Medina forage in the hills of the East Bay for ingredients for their café—gathering herbs, seeds, and tea in the same place Medina’s ancestors did. During the meals, they talk with their guests about their Ohlone history and culture.\u003c/p>\n\u003cp>“We’re making people responsible for what they know and where they live and what they’re implicated in by their presence here,” Trevino said. “We’re dispelling stereotypes, and it’s a very powerful way to do it—in conversation.”\u003c/p>\n\u003cp>One of the most persistent stereotypes is that the Ohlone no longer exist. Sita Bhaumik, who was eating at Café Ohlone on a recent afternoon, says the food reminds her to think of Indigenous people in the present and future tense, rather than in the past.\u003c/p>\n\u003cp>A co-founder of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a>, Bhaumik teaches a class, “A Taste of Resistance,” at California College of the Arts; Trevino and Medina have spoken to her students about their work. She’s been inspired by the thought-provoking way the two speak about the food they’re serving.\u003c/p>\n\u003cp>“In their presentation, [they say that] flavor is really active—you can’t say, ‘This is what Ohlone people were like, if you’re tasting food in your mouth at that moment,” she said. “That is something colonialism has really done over time—to say either, ‘These people don’t exist,’ or ‘They were here,’ in the past tense.”\u003c/p>\n\u003ch2>Passing Forgotten Traditions to the Younger Generation\u003c/h2>\n\u003cp>Elsewhere in the Bay Area, Crystal Wahpehpah runs a catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpehpah’s Kitchen\u003c/a>, at which she cooks traditional Kickapoo food from her ancestors in Oklahoma. Like Medina and Trevino, Wahpehpah loves cooking her native foods; it connects her to her family and their traditions, as well as knowledge and experience she wants to pass on to the younger generation.\u003c/p>\n\u003cfigure id=\"attachment_132679\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg\" alt=\"Chef Crystal Wahpepah’s Kickapoo Chili.\" width=\"800\" height=\"800\" class=\"size-full wp-image-132679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Crystal Wahpepah’s Kickapoo Chili. \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Wahpepah grew up in Oakland, she’d go every summer to Oklahoma, where she and her aunts and grandma would cook foods traditional to their \u003ca href=\"http://kickapootribeofoklahoma.com/\">Kickapoo tribe\u003c/a>, like sweet corn.\u003c/p>\n\u003cp>“It was one of the special moments I had with my grandmother and aunties of harvesting sweet corn and drying it and having it in winter,” she said. “We would go back in the summertime and harvest it and have family dinners. I thought that was the most beautiful thing, and when we’d come back to the city, I always wondered why we never had indigenous food at a restaurant.”\u003c/p>\n\u003cp>The first Native American chef to be featured on Food Network’s \u003ca href=\"https://www.wework.com/creator/personal-profiles/chopped-chef-crystal-wahpepah-already-star-wework/\">“Chopped” TV show\u003c/a>, Wahpepah started her own catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpepah’s Kitchen\u003c/a>, in 2012, cooking those foods.\u003c/p>\n\u003cp>At the time, Wahpepah was attending Cordon Bleu, a cooking school in San Francisco, when a friend told her about \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>, the San Francisco-based organization that helps low-income people, mostly women, start food businesses. La Cocina supported her in building her brand, Wahpepah said.\u003c/p>\n\u003cp>When she first started, Wahpepah went to the Oakland library to read about Indigenous food. Now she travels all over the country meeting Indigenous chefs and talking about reviving the cuisine. In the fall, Wahpepah appeared at \u003ca href=\"https://www.facebook.com/events/164250057825799/?active_tab=about\">an event\u003c/a> at the Jewish Community Center in San Francisco, “Keeping the Seed,” along with Trevino and Medina, where she served her food and discussed her mission to make people aware of Native American cuisines as a means of cultural preservation.\u003c/p>\n\u003cp>“When I was growing up, I didn’t get to see Indigenous chefs or our food in stores,” Wahpepah said. “I take pride in knowing I’m building the foundation for youth to see our foods all over.”\u003c/p>\n\u003cp>Wahpepah wants to keep meeting other Indigenous chefs and one day, to have her own restaurant and write a combination cookbook and memoir. Like Medina and Trevino, she wants everyone to know Indigenous people and their culture are still alive.\u003c/p>\n\u003cp>Eating Indigenous food opens people up to hearing about the culture, Trevino says. “The foods are just inherently delicious—it’s completely inarguable—and as they’re eating these delicious things, and we talk about our truths, they’re extremely receptive,” he said. “They’re walking away with a really strong memory.”\u003c/p>\n\u003cp>“It’s true,” Medina added. “How could people who create such delicious foods be lying about anything?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/02/21/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132675/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines",
"authors": [
"5583"
],
"categories": [
"bayareabites_264",
"bayareabites_63",
"bayareabites_13718",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_2035",
"bayareabites_1807"
],
"tags": [
"bayareabites_14751",
"bayareabites_14744",
"bayareabites_8730",
"bayareabites_16308"
],
"featImg": "bayareabites_132676",
"label": "bayareabites"
},
"bayareabites_132331": {
"type": "posts",
"id": "bayareabites_132331",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132331",
"score": null,
"sort": [
1550254342000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1550254342,
"format": "standard",
"title": "Your Guide to Black-Owned Eateries Around the Bay",
"headTitle": "Your Guide to Black-Owned Eateries Around the Bay | KQED",
"content": "\u003cp>\u003ci>This is an updated guide to our 2017 \u003ca href=\"https://www.kqed.org/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants\">Celebrate Black History Month At These Black-Owned Bay Area Restaurants\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On any given day, look around and you’ll see the immense contributions by black chefs, artists, and creators that are intrinsic to American food and culture. Black History Month provides us with an opportunity to celebrate and share gratitude for these contributions. There are a number of chefs around the Bay Area \u003c/span>\u003ca href=\"https://www.mercurynews.com/2020/01/29/bay-area-chefs-honor-black-history-month-2020-with-special-menus/\">\u003cspan style=\"font-weight: 400;\">providing a special menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> this month, but, with this guide, you can support black-owned restaurants doing their thing year-round.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Sadly, some of the restaurants we covered in last year’s list have closed since then, so we created this new one. Please note, this guide does not include every black-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003c/span>\u003ca href=\"https://www.facebook.com/bayareabites/\">\u003cspan style=\"font-weight: 400;\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, or \u003c/span>\u003ca href=\"https://twitter.com/bayareabites\">\u003cspan style=\"font-weight: 400;\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Kendejah Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/T4P7f3w7puB2\">197 Pelton Center Way\u003c/a>\u003cbr>\nSan Leandro, CA\u003c/p>\n\u003cp>https://youtu.be/WUKD5X5O4M4?t=615\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Have you sampled Liberian cuisine? Time to visit the Bay Area’s only Liberian spot, Kendejah Restaurant in San Leandro (which Check, Please! Bay Area visited in \u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Season 13\u003c/a>). According to the owner, Dougie Uso, he wants you to feel like you’re visiting a friend’s house, so the vibe is very friendly and casual, but you can get a dash of history with your food at the same time.\u003c/p>\n\u003cp>Recommendations from the show? Oxtail stew, attieke with fish and jollof rice to name a few.\u003c/p>\n\u003ch2>Reve Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?q=r%C3%AAve+bistro+address&stick=H4sIAAAAAAAAAOPgE-LVT9c3NEzOyrYwLiqI15LNTrbSz8lPTizJzM-DM6wSU1KKUouLF7GKFB1eVZaqkJRZXFKUrwAVBgA53ZUORwAAAA&biw=1138&bih=587&um=1&ie=UTF-8&sa=X&ved=0ahUKEwiF84qV56fgAhVLGTQIHRq0ADkQ_AUIDigB\">960 Moraga Road F\u003c/a>\u003cbr>\nLafayette, CA 94549\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=qXCyYqJN1Bk\u003c/p>\n\u003cp>Chef Paul Magu-Lecugy, a classically trained French chef whose esteemed resume includes the Gérard Besson in Paris, La Bastide de Moustiers, and the Ritz Carlton and St. Regis in San Francisco, always had dreams of opening a bistro that offers a five-star dining experience at an affordable price. Today, Magu-Lecugy owns and operates Reve (“dream” in French) in Lafayette, offering Lamorinda residents the chance to experience a traditional French bistro, not unlike those he experienced during his childhood in Paris.\u003c/p>\n\u003cp>With an extensive wine list (mostly French and some Californian) and seasonal menus featuring fresh ingredients, Reve (which \u003ca href=\"https://www.kqed.org/checkplease/19317/check-please-bay-area-reviews-bounty-hunter-wine-bar-smokin-bbq-reve-fiorella\">made an appearance on Check, Please! Bay Area\u003c/a>) offers a culinary escape to France, without the price of a plane ticket.\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://www.google.com/maps/place/2295+Broadway,+Oakland,+CA+94612/@37.8119676,-122.2687852,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ace1abc453:0x7a06db2a90764204!8m2!3d37.8119634!4d-122.2665965\">2295 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-125163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3402-new.jpg\" alt=\"Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken. \u003ccite>(photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 2017 chef and owner Tanya Holland closed the original Brown Sugar Kitchen in West Oakland to make way for two new projects in Uptown Oakland and the San Francisco Ferry Building. While the San Francisco counter-service location unfortunately closed this January, Holland has said she’s deeply proud to be the first black woman to open a restaurant in the Ferry Building. Long-time fans and newcomers alike can visit the Uptown Oakland location, which now offers dinner service and a full drink menu!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You can also try making some of that fried chicken and Holland’s famed cornmeal waffles with \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/123732/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles\">\u003cspan style=\"font-weight: 400;\">her recipes on Celebrity Chefs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Horn Barbecue\u003c/h2>\n\u003cp>2534 Mandela Pkwy\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132434\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-132434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg\" alt=\"A BBQ platter for 2 from Horn Barbecue\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">A BBQ platter for 2 from Horn Barbecue \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Despite making its mark as one of the best Texas inspired BBQ eateries in the bay, cooking barbeque wasn’t always owner and chef Matt Horn’s goal. According to Horn’s \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/story/\">\u003cspan style=\"font-weight: 400;\">bio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, after grilling a particularly bad batch of spare ribs, Horn vowed to “never cook bad cue again” and took to his Grandmother’s backyard to perfect the art of pit-smoking meats. To say Horn has honed his meat-smoking techniques is an understatement. He put in the hard work preparing regular pop-ups for a growing crowd and it’s paid off. His much-anticipated \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/\">\u003cspan style=\"font-weight: 400;\">brick and mortar restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will open in Tanya Holland’s old Brown Sugar Kitchen location in West Oakland as soon as he receives final clearance from the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">And that’s not all! Horn is also preparing to open a Southern-style fried chicken sandwich kiosk at Jack London Square’s Oakland Assembly food hall. \u003c/span>\u003ca href=\"https://www.facebook.com/kowbird/?ref=py_c\">\u003cspan style=\"font-weight: 400;\">KowBird\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will likely open in August or September 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For more eateries to visit during Black History Month, see below.\u003c/span>\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">\u003cspan style=\"font-weight: 400;\">Miyako Old-Fashioned Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/auntie-aprils-chicken-n-waffles-san-francisco-2\">\u003cspan style=\"font-weight: 400;\">Auntie April’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.shebapianolounge.com/\">\u003cspan style=\"font-weight: 400;\">Sheba Piano Lounge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.littleskilletsf.com/\">\u003cspan style=\"font-weight: 400;\">Little Skillet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (China Basin)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/queens-louisiana-po-boy-cafe-san-francisco\">\u003cspan style=\"font-weight: 400;\">Queen’s Louisiana Po-Boy Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.radioafricakitchen.com/\">\u003cspan style=\"font-weight: 400;\">Radio Africa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – Check out their\u003c/span>\u003ca href=\"http://www.radioafricakitchen.com/events/\">\u003cspan style=\"font-weight: 400;\"> Community Tuesdays events\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://friscofried.biz/\">\u003cspan style=\"font-weight: 400;\">Frisco Fried\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) \u003c/span>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">\u003cspan style=\"font-weight: 400;\">Yvonne’s Southern Sweets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.bayviewbistrosf.com/vendors\">\u003cspan style=\"font-weight: 400;\">Big H BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience\">\u003cspan style=\"font-weight: 400;\">Read more about them\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cspan style=\"font-weight: 400;\">Amawele’s South African Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Embarcadero)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">\u003cspan style=\"font-weight: 400;\">Club Waziema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (NoPa)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.twojacksniksplace.com/\">\u003cspan style=\"font-weight: 400;\">Two Jacks Nik’s Place\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Lower Haight)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://internationalsmoke.com/\">International Smoke\u003c/a> (SoMa) \u003ca href=\"https://www.kqed.org/checkplease/20333/check-please-bay-area-reviews-roosevelt-tamale-parlor-bravas-bar-de-tapas-international-smoke\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>South Bay/Peninsula\u003c/h3>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.backayard.net/\">\u003cspan style=\"font-weight: 400;\">Back a Yard Caribbean Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Menlo Park & San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=xL2IQyiQ9Mk\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">\u003cspan style=\"font-weight: 400;\">Walia Ethiopian Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/zeni-ethiopian-restaurant-san-jose\">\u003cspan style=\"font-weight: 400;\">Zeni Ethiopian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.rodericksfoodtruck.com/\">\u003cspan style=\"font-weight: 400;\">Roderick’s BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://goldensafari.net/\">\u003cspan style=\"font-weight: 400;\">Golden Safari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Hayward)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">\u003cspan style=\"font-weight: 400;\">Lena’s Soul Food Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">\u003cspan style=\"font-weight: 400;\">Kingston 11 Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">\u003cspan style=\"font-weight: 400;\">Southern Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Antioch)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://thelettuceinn.com/\">\u003cspan style=\"font-weight: 400;\">The Lettuce Inn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Concord)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">\u003cspan style=\"font-weight: 400;\">Lois the Pie Queen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.homeofchickenandwaffles.com/\">\u003cspan style=\"font-weight: 400;\">Home of Chicken and Waffles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">\u003cspan style=\"font-weight: 400;\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cspan style=\"font-weight: 400;\">Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400;\">Miss Ollie’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://crumbleandwhisk.com/\">\u003cspan style=\"font-weight: 400;\">Crumble & Whisk Patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">\u003cspan style=\"font-weight: 400;\">Everett & Jones Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">\u003cspan style=\"font-weight: 400;\">PieTisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jamesandthegiantcupcake.com/\">\u003cspan style=\"font-weight: 400;\">James and the Giant Cupcake\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">\u003cspan style=\"font-weight: 400;\">New Karibbean City\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">\u003cspan style=\"font-weight: 400;\">Goeffrey’s Inner Circle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/enssaro-ethiopian-restaurant-oakland-3\">\u003cspan style=\"font-weight: 400;\">Ensarro Ethiopian\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">\u003cspan style=\"font-weight: 400;\">Miliki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400;\">Minnie Bell’s Soul Movement \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">\u003cspan style=\"font-weight: 400;\">Suya African Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">\u003cspan style=\"font-weight: 400;\">ENAT Honey Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400;\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://cupcakinbakeshop.com/\">\u003cspan style=\"font-weight: 400;\">Cupcakin’ Bake Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\n",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1009,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1700247071,
"excerpt": "Check out our list of black-owned restaurants around the Bay to support!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check out our list of black-owned restaurants around the Bay to support!",
"title": "Your Guide to Black-Owned Eateries Around the Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Your Guide to Black-Owned Eateries Around the Bay",
"datePublished": "2019-02-15T10:12:22-08:00",
"dateModified": "2023-11-17T10:51:11-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "your-guide-to-black-owned-eateries-around-the-bay",
"status": "publish",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/bayareabites/132331/your-guide-to-black-owned-eateries-around-the-bay",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This is an updated guide to our 2017 \u003ca href=\"https://www.kqed.org/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants\">Celebrate Black History Month At These Black-Owned Bay Area Restaurants\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On any given day, look around and you’ll see the immense contributions by black chefs, artists, and creators that are intrinsic to American food and culture. Black History Month provides us with an opportunity to celebrate and share gratitude for these contributions. There are a number of chefs around the Bay Area \u003c/span>\u003ca href=\"https://www.mercurynews.com/2020/01/29/bay-area-chefs-honor-black-history-month-2020-with-special-menus/\">\u003cspan style=\"font-weight: 400;\">providing a special menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> this month, but, with this guide, you can support black-owned restaurants doing their thing year-round.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Sadly, some of the restaurants we covered in last year’s list have closed since then, so we created this new one. Please note, this guide does not include every black-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003c/span>\u003ca href=\"https://www.facebook.com/bayareabites/\">\u003cspan style=\"font-weight: 400;\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, or \u003c/span>\u003ca href=\"https://twitter.com/bayareabites\">\u003cspan style=\"font-weight: 400;\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Kendejah Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/T4P7f3w7puB2\">197 Pelton Center Way\u003c/a>\u003cbr>\nSan Leandro, CA\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WUKD5X5O4M4'\n title='//www.youtube.com/embed/WUKD5X5O4M4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you sampled Liberian cuisine? Time to visit the Bay Area’s only Liberian spot, Kendejah Restaurant in San Leandro (which Check, Please! Bay Area visited in \u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Season 13\u003c/a>). According to the owner, Dougie Uso, he wants you to feel like you’re visiting a friend’s house, so the vibe is very friendly and casual, but you can get a dash of history with your food at the same time.\u003c/p>\n\u003cp>Recommendations from the show? Oxtail stew, attieke with fish and jollof rice to name a few.\u003c/p>\n\u003ch2>Reve Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?q=r%C3%AAve+bistro+address&stick=H4sIAAAAAAAAAOPgE-LVT9c3NEzOyrYwLiqI15LNTrbSz8lPTizJzM-DM6wSU1KKUouLF7GKFB1eVZaqkJRZXFKUrwAVBgA53ZUORwAAAA&biw=1138&bih=587&um=1&ie=UTF-8&sa=X&ved=0ahUKEwiF84qV56fgAhVLGTQIHRq0ADkQ_AUIDigB\">960 Moraga Road F\u003c/a>\u003cbr>\nLafayette, CA 94549\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qXCyYqJN1Bk'\n title='//www.youtube.com/embed/qXCyYqJN1Bk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Chef Paul Magu-Lecugy, a classically trained French chef whose esteemed resume includes the Gérard Besson in Paris, La Bastide de Moustiers, and the Ritz Carlton and St. Regis in San Francisco, always had dreams of opening a bistro that offers a five-star dining experience at an affordable price. Today, Magu-Lecugy owns and operates Reve (“dream” in French) in Lafayette, offering Lamorinda residents the chance to experience a traditional French bistro, not unlike those he experienced during his childhood in Paris.\u003c/p>\n\u003cp>With an extensive wine list (mostly French and some Californian) and seasonal menus featuring fresh ingredients, Reve (which \u003ca href=\"https://www.kqed.org/checkplease/19317/check-please-bay-area-reviews-bounty-hunter-wine-bar-smokin-bbq-reve-fiorella\">made an appearance on Check, Please! Bay Area\u003c/a>) offers a culinary escape to France, without the price of a plane ticket.\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://www.google.com/maps/place/2295+Broadway,+Oakland,+CA+94612/@37.8119676,-122.2687852,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ace1abc453:0x7a06db2a90764204!8m2!3d37.8119634!4d-122.2665965\">2295 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-125163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3402-new.jpg\" alt=\"Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken. \u003ccite>(photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 2017 chef and owner Tanya Holland closed the original Brown Sugar Kitchen in West Oakland to make way for two new projects in Uptown Oakland and the San Francisco Ferry Building. While the San Francisco counter-service location unfortunately closed this January, Holland has said she’s deeply proud to be the first black woman to open a restaurant in the Ferry Building. Long-time fans and newcomers alike can visit the Uptown Oakland location, which now offers dinner service and a full drink menu!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You can also try making some of that fried chicken and Holland’s famed cornmeal waffles with \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/123732/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles\">\u003cspan style=\"font-weight: 400;\">her recipes on Celebrity Chefs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Horn Barbecue\u003c/h2>\n\u003cp>2534 Mandela Pkwy\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132434\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-132434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg\" alt=\"A BBQ platter for 2 from Horn Barbecue\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">A BBQ platter for 2 from Horn Barbecue \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Despite making its mark as one of the best Texas inspired BBQ eateries in the bay, cooking barbeque wasn’t always owner and chef Matt Horn’s goal. According to Horn’s \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/story/\">\u003cspan style=\"font-weight: 400;\">bio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, after grilling a particularly bad batch of spare ribs, Horn vowed to “never cook bad cue again” and took to his Grandmother’s backyard to perfect the art of pit-smoking meats. To say Horn has honed his meat-smoking techniques is an understatement. He put in the hard work preparing regular pop-ups for a growing crowd and it’s paid off. His much-anticipated \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/\">\u003cspan style=\"font-weight: 400;\">brick and mortar restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will open in Tanya Holland’s old Brown Sugar Kitchen location in West Oakland as soon as he receives final clearance from the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">And that’s not all! Horn is also preparing to open a Southern-style fried chicken sandwich kiosk at Jack London Square’s Oakland Assembly food hall. \u003c/span>\u003ca href=\"https://www.facebook.com/kowbird/?ref=py_c\">\u003cspan style=\"font-weight: 400;\">KowBird\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will likely open in August or September 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For more eateries to visit during Black History Month, see below.\u003c/span>\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">\u003cspan style=\"font-weight: 400;\">Miyako Old-Fashioned Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/auntie-aprils-chicken-n-waffles-san-francisco-2\">\u003cspan style=\"font-weight: 400;\">Auntie April’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.shebapianolounge.com/\">\u003cspan style=\"font-weight: 400;\">Sheba Piano Lounge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.littleskilletsf.com/\">\u003cspan style=\"font-weight: 400;\">Little Skillet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (China Basin)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/queens-louisiana-po-boy-cafe-san-francisco\">\u003cspan style=\"font-weight: 400;\">Queen’s Louisiana Po-Boy Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.radioafricakitchen.com/\">\u003cspan style=\"font-weight: 400;\">Radio Africa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – Check out their\u003c/span>\u003ca href=\"http://www.radioafricakitchen.com/events/\">\u003cspan style=\"font-weight: 400;\"> Community Tuesdays events\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://friscofried.biz/\">\u003cspan style=\"font-weight: 400;\">Frisco Fried\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) \u003c/span>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">\u003cspan style=\"font-weight: 400;\">Yvonne’s Southern Sweets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.bayviewbistrosf.com/vendors\">\u003cspan style=\"font-weight: 400;\">Big H BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience\">\u003cspan style=\"font-weight: 400;\">Read more about them\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cspan style=\"font-weight: 400;\">Amawele’s South African Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Embarcadero)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">\u003cspan style=\"font-weight: 400;\">Club Waziema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (NoPa)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.twojacksniksplace.com/\">\u003cspan style=\"font-weight: 400;\">Two Jacks Nik’s Place\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Lower Haight)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://internationalsmoke.com/\">International Smoke\u003c/a> (SoMa) \u003ca href=\"https://www.kqed.org/checkplease/20333/check-please-bay-area-reviews-roosevelt-tamale-parlor-bravas-bar-de-tapas-international-smoke\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>South Bay/Peninsula\u003c/h3>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.backayard.net/\">\u003cspan style=\"font-weight: 400;\">Back a Yard Caribbean Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Menlo Park & San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=xL2IQyiQ9Mk\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">\u003cspan style=\"font-weight: 400;\">Walia Ethiopian Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/zeni-ethiopian-restaurant-san-jose\">\u003cspan style=\"font-weight: 400;\">Zeni Ethiopian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.rodericksfoodtruck.com/\">\u003cspan style=\"font-weight: 400;\">Roderick’s BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://goldensafari.net/\">\u003cspan style=\"font-weight: 400;\">Golden Safari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Hayward)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">\u003cspan style=\"font-weight: 400;\">Lena’s Soul Food Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">\u003cspan style=\"font-weight: 400;\">Kingston 11 Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">\u003cspan style=\"font-weight: 400;\">Southern Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Antioch)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://thelettuceinn.com/\">\u003cspan style=\"font-weight: 400;\">The Lettuce Inn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Concord)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">\u003cspan style=\"font-weight: 400;\">Lois the Pie Queen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.homeofchickenandwaffles.com/\">\u003cspan style=\"font-weight: 400;\">Home of Chicken and Waffles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">\u003cspan style=\"font-weight: 400;\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cspan style=\"font-weight: 400;\">Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400;\">Miss Ollie’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://crumbleandwhisk.com/\">\u003cspan style=\"font-weight: 400;\">Crumble & Whisk Patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">\u003cspan style=\"font-weight: 400;\">Everett & Jones Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">\u003cspan style=\"font-weight: 400;\">PieTisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jamesandthegiantcupcake.com/\">\u003cspan style=\"font-weight: 400;\">James and the Giant Cupcake\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">\u003cspan style=\"font-weight: 400;\">New Karibbean City\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">\u003cspan style=\"font-weight: 400;\">Goeffrey’s Inner Circle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/enssaro-ethiopian-restaurant-oakland-3\">\u003cspan style=\"font-weight: 400;\">Ensarro Ethiopian\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">\u003cspan style=\"font-weight: 400;\">Miliki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400;\">Minnie Bell’s Soul Movement \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">\u003cspan style=\"font-weight: 400;\">Suya African Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">\u003cspan style=\"font-weight: 400;\">ENAT Honey Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400;\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://cupcakinbakeshop.com/\">\u003cspan style=\"font-weight: 400;\">Cupcakin’ Bake Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132331/your-guide-to-black-owned-eateries-around-the-bay",
"authors": [
"11404",
"11591"
],
"categories": [
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_91",
"bayareabites_181"
],
"tags": [
"bayareabites_16281"
],
"featImg": "bayareabites_136327",
"label": "bayareabites"
},
"bayareabites_132348": {
"type": "posts",
"id": "bayareabites_132348",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132348",
"score": null,
"sort": [
1549671628000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1549671628,
"format": "standard",
"disqusTitle": "A Perfect Weekend in Livermore Valley Wine Country",
"title": "A Perfect Weekend in Livermore Valley Wine Country",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Livermore the town and valley brings up several things in the mind of Bay Area residents. The general first item to come off anyone’s tongue is “oh, it sure gets hot there,” which is true that there are a handful of days in the summer where highs hit the triple digits. Of course, the same happens in many local cities, but our local meteorologists always seem to emphasize Livermore being scorching hot as if it’s Palm Springs (it’s not).\u003c/p>\n\u003cp>Livermore is close to where the windmills are when you’re driving out to Tahoe and it’s where the traffic is always bad because Bay Area home prices have made Tracy now a defacto part of the Bay Area. Livermore has the Lawrence Livermore National Laboratory. Oh, and of course, it has those giant wine producers Wente and Concannon, which don’t have the most sterling reputations for their supermarket budget bottles.\u003c/p>\n\u003cp>Livermore is all those things or has all of them. But, they’re all so lightly skimming the surface of what truly is the Bay Area’s “other” marquee wine region that none of those remotely describe the exciting culture and beauty that a weekend in Livermore presents. Sure, there’s Wente and Concannon, but the Livermore Valley has 55 tastings rooms, many of which are small, family-run places that offer wine on par with the likes of Napa Valley, Sonoma County, and Santa Cruz Mountains. Taste a Cuda Ridge Semillon and you’ll understand that this is far from mass-produced airline wine. Then there are the golf courses, the restaurants, the breweries, the...you get the idea. All of this in a major wine region just an hour from San Francisco (not at rush hour) and free of hoity-toity $100 tastings. Don’t get us wrong — we’d gladly spend as many weekends as possible hopping winery to winery in Sonoma County and Napa Valley and the Santa Cruz Mountains. However, whether it’s 100 degree or 60 degrees, it’s hard to beat the Bay Area’s formerly underappreciated \u003ci>other\u003c/i> wine region.\u003c/p>\n\u003cp>Here’s a food and wine-packed weekend that proves that Livermore Valley is in the big leagues of California wine countries.\u003c/p>\n\u003cp>Note: Livermore isn’t split up by districts or appellations or rivers or mountains as much as it’s just divided by directions and roads. In general, the climate across the valley is relatively similar, but the soil types differ and vineyard elevation gradually lowers the further west you travel according to winemaker Steven Kent Mirassou. For our wine-filled weekend exploring, we’ve divided the four Livermore Valley winery segments somewhat geographically (Greenville Road, Tesla Road, Westside, the Block at East End) because we’d rather have 15 extra minutes of wine than extra time on the road, right?\u003c/p>\n\u003ch2>\u003cb>Saturday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"http://c-cbakery.com/\">Casse-Croûte Bakery\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Casse+Croute+Bakery/@37.6824881,-121.7686966,15z/data=!4m2!3m1!1s0x0:0x434a5ee5869b8f89?ved=2ahUKEwjAtsO2mK3gAhWUPH0KHZOnCEIQ_BIwCnoECAQQCA\">\u003cem>50 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Casse-Croute-Bakery-e1549572307646.png\" alt=\"Casse-Croute Bakery\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">Casse-Croûte Bakery \u003ccite>(Casse-Croûte Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Richard Denoix and Lenore Colarusso-Denoix’s French bakery is a huge reason why waking up in Livermore isn’t so hard, or is a wonderful treat after an early drive to town to kickstart the weekend. Richard grew up in rural southeast France and, after long periods serving in the French Air Force and then software after immigrating to the U.S., he decided to switch gears and bake French breads and pastries. If it’s a breakfast hour, opt for a croissant and an apple turnover. Regardless of the time of day, a baguette sandwich is pretty essential, as are chocolate chip cookies and some form of fruit tart.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://3steveswinery.com/\">\u003cb>3 Steves\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/3+Steves+Winery/@37.6485127,-121.6945803,15z/data=!4m5!3m4!1s0x0:0xe5fe3220b123535e!8m2!3d37.6485127!4d-121.6945803\">\u003cem>5700 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132367\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132367 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_3747-e1549667816733.jpg\" alt=\"3 Steves Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">3 Steves Winery \u003ccite>(3 Steves Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think too hard about the inspiration for this winery’s name. Indeed, there are a trio of men named Steve who decided, hey, let’s start a winery and there’s a pretty obvious name for that winery: our names! 3 Steves is part of the Greenville Road area of the Livermore Valley, which is the most quintessential “wine country” part of the area with the panoramic views of rows of vines and sweeping hillsides that brochures and magazines often feature. Zinfandel, Cabernet Sauvignon and a brut sparkling wine made of Chardonnay and Pinot Noir are the go-to wines at 3 Steves, but the whole roster is one of the strongest in the valley. Livermore Valley is filled with wineries boasting great outdoor patios and the al fresco situation at 3 Steves is easily among the best, as well.\u003c/p>\n\u003cp>\u003ca href=\"https://mcgrailvineyards.com/\">\u003cb>McGrail\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McGrail+Vineyards+and+Winery/@37.6503396,-121.6950916,15z/data=!4m2!3m1!1s0x0:0x8b210ab8bd1154e2?ved=2ahUKEwj_gKvXmK3gAhXlMn0KHTQMB1UQ_BIwC3oECAYQCA\">\u003cem>5600 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132366\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132366 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/McGrail-Vineyards-and-Winery-e1549667851234.jpg\" alt=\"McGrail Vineyards\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">McGrail Vineyards \u003ccite>(McGrail Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a very, very short drive to 3 Steves’ neighboring winery. Cabernet Sauvignon is McGrail’s calling card and the estate grown Cabernet Sauvignon is indeed stellar. As you’ll see across these two days of tastings, one of Livermore’s big debates, for better or worse, is that there isn’t a “signature” grape. With McGrail, you know which grape is the boss. It will no doubt be the highlight at this gorgeous tasting room with palm trees outside and a bocce ball court. Sadly, the winery’s founder Jim McGrail (a former Alameda County cop and prosecutor) passed away last year, but the winery continues to produce outstanding Cabernet Sauvignon (and Chardonnay and a few other wines) under longtime winemaker Mark Clarin.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://posadarestaurant.com/\">Posada or Posada on Wheels\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Posada/@37.676296,-121.784712,15z/data=!4m5!3m4!1s0x0:0xa2ea1dd018e22129!8m2!3d37.676296!4d-121.784712\">\u003cem>988 Murrieta Blvd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132370\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132370 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4101-e1549667723799.jpg\" alt=\"Posada on Wheels\" width=\"1900\" height=\"1900\">\u003cfigcaption class=\"wp-caption-text\">Posada on Wheels. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two options for lunch technically. Posada Restaurant, located slightly outside of downtown in a nondescript shopping plaza, is Livermore’s Southwestern cooking legend and for extremely good reason. Try the chicken enchiladas or adobo rack of lamb with New Mexico chile rojo, and you’ll understand. However, there is a new Posada on the scene and, it’s oh so conveniently usually parked in the warehouse wine district called The Block at East End. Luckily, there are no shortage of wine options for taking your blackened pork belly tacos and watermelon salad with mango-habanero vinaigrette. The truck offers an exciting chance for chef and co-owner Eduardo Posada to serve slightly edgier, appropriately portable food to a winery and brewery audience. The chipotle fish tacos are exactly what a mid-wine tasting day calls for.\u003c/p>\n\u003cp>\u003ca href=\"https://nottinghamcellars.com/\">\u003cb>Nottingham Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Nottingham+Cellars+-+Livermore+Winery+and+Wine+Tasting/@37.6765212,-121.7192675,15z/data=!4m2!3m1!1s0x0:0xe376265b8986d0f0?ved=2ahUKEwj57qORma3gAhWwIDQIHcMTDnIQ_BIwEXoECAYQCA\">\u003cem>2245 S Vasco Rd. C\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132371\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132371 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4112-e1549667690679.jpg\" alt=\"Nottingham Cellars\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Nottingham Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tacos in hand, it’s time for some wine. You’ve got a handful of wineries to choose from, one next to the other next to the other in the Block at East End. Start at Nottingham Cellars, where winemaker Collin Cranor (the son of founder Jeff Cranor) and Craig Ploof (formerly assistant winemaker at the acclaimed Steven Kent Winery that you’ll visit tomorrow) craft excellent Bordeaux varietal wines and Chardonnay, served in a sleek gallery-like space. Nottingham also produces some notable \"Typicité\" Pinot Noirs, led by a leaner, red berry-forward 2017 from the Santa Lucia Highlands. The winery has a sibling brand called Vasco Urbano that focuses on Rhone style reds and Petite Sirah. Try all of the wines in the portfolio because you’ll see how Nottingham is remarkable in having such an extensive roster, yet each wine has a distinctive small-batch polish.\u003c/p>\n\u003cp>\u003ca href=\"http://mckahnfamilycellars.com/\">\u003cb>McKahn Family Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McKahn+Family+Cellars/@37.6764421,-121.719363,15z/data=!4m5!3m4!1s0x0:0xd5d4d3bfe08f8c7f!8m2!3d37.6764421!4d-121.719363\">\u003cem>2245 S Vasco Rd. A\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132372\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132372 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4123-e1549667662280.jpg\" alt=\"McKahn winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">McKahn Family Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About three steps away is a relative newcomer, McKahn, where Rhone varietals are the theme. 29-year old winemaker Charles McKahn (the son of the owners) has a gentle touch with Viognier and Grenache, while also crafting a terrific Syrah full of ripe black fruit and anise notes from the Spring Mountain district of Napa Valley. If you sit out on the patio shared with Notthingham, chances are there will some live music to entertain and make you want to keep lingering over yet another great Livermore bottling of Petite Sirah — this one happens to be the only wine McKahn makes with the grapes coming from Livermore.\u003c/p>\n\u003cp>\u003ca href=\"https://occasiowinery.com/\">\u003cb>Occasio\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Occasio+Winery/@37.6764,-121.7193616,15z/data=!4m5!3m4!1s0x0:0xbaa349cf6db56b0e!8m2!3d37.6764!4d-121.7193616\">\u003cem>2245 S Vasco Rd. B\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132374\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132374 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4132-e1549667595566.jpg\" alt=\"Occasio Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Occasio Winery. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaking is science, right? In the case of this winery, there is a deep scientific background. Founder/director of winemaking John Kinney was a longtime physicist and UCSF professor before he decided it was the opportunistic time to go make wine. Hence, here you have a winery named for the Roman Goddess of Opportunity. Follow that theme and take the opportunity to taste Kinney’s Cabernet Franc, an opulent barrel-fermented Chardonnay and a dense, spicy Heritage Reserve Cabernet Sauvignon. Kinney’s wine career, which kicked into high gear when he used his sabbatical to study enology at UC Davis, has extended to distilling as he is also the owner of the nearby Sidewinder Spirits.\u003c/p>\n\u003cfigure id=\"attachment_132373\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132373 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4130-e1549667631915.jpg\" alt=\"Sidewinder Spirits\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Sidewinder Spirits' Victorian era evoking tasting room and bar. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vintage Victorian Sidewinder cocktail bar/tasting room is as stunningly period detailed as it gets and soon will open to the public (for now it’s Occasio members only) so everyone can try the vermouth and grappa in lavish surroundings.\u003c/p>\n\u003cp>\u003ca href=\"https://woodfamilyvineyards.com/\">\u003cb>Wood Family Vineyards\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Wood+Family+Vineyards/@37.6753661,-121.7200067,15z/data=!4m5!3m4!1s0x0:0xe1569730205bf06f!8m2!3d37.6753661!4d-121.7200067\">\u003cem>2407 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132392\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132392 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Wood-Livermore-e1549668256257.jpg\" alt=\"Wood Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Wood Family Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While science is the background at Occasio, Rhonda Wood was a US Airways pilot before learning about home beer making while on maternity leave in 1991. A few years later she switched gears to wine and fully left the pilot gig for the winery in 2006. The tasting room really is a party every day as a locals’ favorite that makes it feel like Livermore’s “Cheers” where everyone knows everyone’s name. That breezy vibe extends to the wood-paneled wagon car with surfboards logo that makes drinkers think of the Beach Boys while taking a sip of “Para Mas Amigas” Chardonnay or “Viva” Cabernet Sauvignon. If you can try the “Clone 30” Cabernet Sauvignon, don’t pass up the chance.\u003c/p>\n\u003cp>\u003ca href=\"https://altamontbeerworks.com/1/\">\u003cb>Altamont Beer Works\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Altamont+Beer+Works/@37.6758493,-121.7199996,15z/data=!4m5!3m4!1s0x0:0xe60e0945dbb63357!8m2!3d37.6758493!4d-121.7199996\">\u003cem>2402 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132376\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132376 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4146-e1549667447742.jpg\" alt=\"Altamont Beer Works\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Altamont Beer Works. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s enough wine tasting for day one. No worries for the next step, though, because Livermore’s beloved IPA-focused brewery (the Tri-Valley’s first post-Prohibition brewery and still its best) is right across the street from Wood. Try all the hop-heavy beers on offer, and if the intense Nutty Operator oatmeal-peanut butter stout is there, definitely add that to a flight or just get a pint of it. After all of those tannins and frilly tasting notes from the wineries, here’s the place to just chill and maybe watch some sports in a de-facto happy hour.\u003c/p>\n\u003cp>\u003cb>Dinner: \u003ca href=\"https://www.rangelifelivermore.com/\">Range Life\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Range+Life/@37.6834343,-121.7700469,15z/data=!4m2!3m1!1s0x0:0xf061be523d7e7a2?ved=2ahUKEwjdtpfuma3gAhWuJDQIHbv5BckQ_BIwCnoECAYQCA\">\u003cem>2160 Railroad Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132390\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132390 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Interiors_010-1-e1549666710562.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After dining all over the Bay Area to keep up with new restaurants popping up left and right (including many \u003ca href=\"https://www.kqed.org/bayareabites/series/new-restaurants-2018\">here for KQED\u003c/a>), this writer named Range Life the top restaurant opening of 2018 for abundant reasons: a gorgeous chic-pastoral design, superb cocktails by the talented bar director Waine Longwell, cheery service, and a refinement that makes the restaurant feel eight-years old. Most of all, though, it’s the cooking of chef Bill Niles who deftly weaves together global touches into a distinctly Californian template with top-notch ingredients: Rio Oso grapefruit with fried parsnip and fresh burrata, relaxed and mega-umami versions of Fort Bragg uni on toast and hot chicken wings with fermented chili sauce, a hearty roast half chicken with Anson Mills polenta and spring garlic jus. It’s cooking that strikes the right tone of creativity, high technique and being approachable. You WANT to eat this food.\u003c/p>\n\u003cfigure id=\"attachment_132389\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132389 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Food_Lamb_Belly_Crudo_Salad_003-1-e1549666892272.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Food at Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef and his wife Sarah worked at headliners in San Francisco (he was executive chef for Tartine Manufactory, she was a manager and wine director for Outerlands), and were convinced to head to Livermore by Sarah’s former roommate (and Waine’s wife), Lauren Heanes-Longwell, who redesigned Range Life’s 1800’s brick building into the sleek restaurant it is today. All together, it’s an all-star team that was convinced of Livermore’s merits and will convince you of its merits.\u003c/p>\n\u003cp>\u003cb>Nightcap: \u003ca href=\"https://www.lastwordbar.com/\">The Last Word\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Last+Word/@37.683336,-121.7677204,15z/data=!4m5!3m4!1s0x0:0xfc1da038e7079268!8m2!3d37.683336!4d-121.7677204\">\u003cem>2470 First St. #100\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132377\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132377 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4187-e1549667403455.jpg\" alt=\"The Last Word Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">The Last Word. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One last drink means a nightcap in Livermore’s craft cocktail destination in the heart of the bustling downtown area. Every six months, the bar switches its theme (like Trick Dog for our San Francisco readers). As of press time, the menu was a Cuban-themed “Revolucion” with a few types of classic Daiquiris, plenty of rum-forward offerings, and a Hurricane sour with bourbon, passion fruit and a frothy egg white body. If you’re still hungry after Range Life, munch on some bacon empanadas.\u003c/p>\n\u003ch2>\u003cb>Sunday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"https://espressorosetta.com/\">Espresso Rosetta\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Espresso+Rosetta/@37.6808307,-121.7682593,15z/data=!4m2!3m1!1s0x0:0x44d16fc2c7d86620?ved=2ahUKEwjIsPO9mq3gAhUzFzQIHTqgDzoQ_BIwCnoECAYQCA\">\u003cem>206 S J St.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132632\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132632 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Espresso-Rosetta-e1550796216293.jpg\" alt=\"Espresso Rosetta\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Espresso Rosetta \u003ccite>(Facebook/Espresso Rosetta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a long Saturday of wine tasting (and more beer, wine and cocktails afterwards), coffee is probably going to be a necessary way to start the second day in Livermore. Here’s the good news: Espresso Rosetta is a standout third wave-style coffee shop complete with all the latte art and perfectly pulled ristretto shots that are now expected in the genre. The cheery downtown café also has plenty of sweet and savory pastries to join the caffeine in knocking your palate back into wine tasting shape.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stevenkent.com/\">\u003cb>The Steven Kent Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Steven+Kent+Winery/@37.664289,-121.728086,15z/data=!4m2!3m1!1s0x0:0x3dcd7c9cab507661?ved=2ahUKEwj9_63Rmq3gAhVRKH0KHWo1A2EQ_BIwCnoECAQQCA\">\u003cem>5443 Tesla Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132364\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132364 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Steven-Kent_TastingRoom_1-e1549667928424.jpg\" alt=\"Steven Kent Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">The Steven Kent Winery \u003ccite>(The Steven Kent Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Properly fortified with caffeine and calories, day two of tasting begins at one of the pioneers of small-scale, high quality wine making for the region. Steven Kent Mirassou’s delightful wines can be tasted in the “Barrel Room” at various price points. All of the lineups usually showcase either the Merrillie Chardonnay or Lola Bordeaux-style white blend of Sauvignon Blanc, a “Collector’s Circle” Home Ranch estate-grown Rhone blend or Italian variety, a “BDX Collection” Bordeaux red blend from the nearby Ghielmetti Estate Vineyard that was planted with the aspirations of being Livermore Valley’s definitive “Premier Cru” vineyard and the signature Cabernet Sauvignon offerings that make this winery 1A and 1B with McGrail for being Livermore’s iconic Cab whisperers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pagemillwinery.com/\">\u003cb>Page Mill Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Page+Mill+Winery/@37.669149,-121.74592,15z/data=!4m2!3m1!1s0x0:0xe274cb8d406f051f?ved=2ahUKEwj1gJqpm63gAhVjFTQIHZRzAKUQ_BIwC3oECAYQCA\">\u003cem>1960 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132365\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132365 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Page-Mill-Winery-e1549667893200.jpg\" alt=\"Page Mill Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Page Mill Winery \u003ccite>(Page Mill Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue along Tesla Road (no relation to Elon Musk’s electric car company) past the sprawling Concannon complex when the road bends and becomes Livermore Avenue. Here, you’ll find one of the more unique wines (and uniquely named wines) in Livermore Valley: the Page Mill GPS, a typical Rhone red blend that swaps out Mourvèdre for Petite Sirah, a grape that many consider Livermore Valley’s signature varietal since Page Mill’s neighbors at Concannon were the first American winery to make a bottle of the varietal itself. For this writer who grew up as a neighbor of the original Page Mill Winery location near Palo Alto on the actual Page Mill Road, it’s still hard to think of Page Mill Winery…in Livermore. That was the decision made by the Stark family in 2004 to be closer to the grapes and to have more physical space than just making wine at their actual house. Owner/winemaker Dane Stark is in charge these days of the operation across the Bay and the wide range of wines are consistent winners from Tempranillo to Cabernet Sauvignon to Chardonnay.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://wentevineyards.com/dine/restaurant\">The Restaurant at Wente Vineyards\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Restaurant+%7C+Wente+Vineyards/@37.6233946,-121.7560431,15z/data=!4m5!3m4!1s0x0:0xe29ab050c2cf6ba6!8m2!3d37.6233946!4d-121.7560431\">\u003cem>5050 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132363\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132363 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/December-2018_VT-Experience-e1549667978884.jpg\" alt=\"The Restaurant at Wente Vineyards\" width=\"1900\" height=\"1637\">\u003cfigcaption class=\"wp-caption-text\">The Restaurant at Wente Vineyards. Photo by Eli Pitta \u003ccite>(Eli Pitta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to Livermore isn’t complete without a visit to the marquee large producers, along with Concannon, who put Livermore Valley wine on the map. Yes, both wineries have bottom-shelf bulk production wines that aren’t worth a weekend trip detour, but they both have small-lot, refined wines that are as noteworthy as any in the region. For Wente, you can experience those at Wente’s Winemakers Studio and tasting room at the main winery on Tesla Road. But, this weekend’s let’s have both Wente wines and excellent food together for lunch at The Restaurant at Wente Vineyards. The setting is breathtaking, so it’s not wonder that this is a premier Bay Area weddings and concerts destination. Come back again for both of those. For now, it’s time to eat. On the menu for lunch at this \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\">“Check Please! Bay Area” approved restaurant\u003c/a>, executive chef Mike Ward presents a $65 3-course pairing lunch, where the 2016 Nth Degree Chardonnay might partner with a sea bass with romanesco and red curry.\u003c/p>\n\u003cp>\u003ca href=\"https://www.danterobere.com/\">\u003cb>Dante Robere\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Dante+Robere+Vineyards/@37.6456844,-121.7821115,15z/data=!4m5!3m4!1s0x0:0xc060bc2e56fcaf6f!8m2!3d37.6456844!4d-121.7821115\">\u003cem>1200 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132378\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132378 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4319-e1549667367837.jpg\" alt=\"Dante Robere\" width=\"1900\" height=\"2374\">\u003cfigcaption class=\"wp-caption-text\">Dante Robere. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wander back from the countryside into the westside of Livermore, surrounded by bike trails, new looking residential communities and Ravenswood Historical Site. Like many of the Livermore Valley wineries, Dante Robere is the result of friends who liked boutique, family-run wineries and said to themselves, “hey, why not make our own?” Dante is Dan Rosenberg and Bob Bossi is Robere, and their three-decade friendship led to this tongue-in-cheek named winery that sounds like an elegant Bordeaux chateau, but really is a down-to-earth label for Syrah, Rhone varietals, Zinfandel, and several other grapes, sourced locally and from the Sierra foothills. If you’ve never tried Mourvèdre on its own, this is one of the smoothest examples you’re bound to encounter anywhere in the state outside of Paso Robles.\u003c/p>\n\u003cp>\u003ca href=\"https://www.laspositasvineyards.com/\">\u003cb>Las Positas\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Las+Positas+Vineyards/@37.6458024,-121.7704979,15z/data=!4m5!3m4!1s0x0:0x9779618b6f1b506c!8m2!3d37.6458024!4d-121.7704979\">\u003cem>1828 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132368\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132368 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4083-e1549667781216.jpg\" alt=\"Las Positas Vineyards\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Las Positas Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a good chance that there will be a wedding that just happened or will happen at Las Positas Vineyards when you visit. Generally, that’s not a good sign since manicured lawns and spectacular views tend to make wineries figure they can coast on Instagram looks and pay less attention to the wine itself. Thankfully, despite making wine with a remarkable 14 different grape varieties, Las Positas is one of the exceptions and doesn’t neglect what’s in the bottle. Red blends like the “Coccineous” with mostly Tempranillo and Syrah are the main strength at Las Positas, but you’ll also enjoy several atypical varietal offerings like an Albariño or the rare Barbera from Livermore. Here’s another catch in the spacious, clearly Tuscan-inspired space: outstanding locally made chocolates paired with certain wines that raise eyebrows but actually work, like a matcha truffle with Chardonnay and mint-chocolate chip truffle with a Tempranillo-Barbera-Nebbiolo rosé (!).\u003c/p>\n\u003cp>\u003ca href=\"http://cudaridgewines.com/\">\u003cb>Cuda Ridge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Cuda+Ridge+Winery/@37.654755,-121.766572,15z/data=!4m5!3m4!1s0x0:0xecbfa7fbebed930c!8m2!3d37.654755!4d-121.766572\">\u003cem>2400 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132369\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132369 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4085-e1549667747994.jpg\" alt=\"Cuda Ridge\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Cuda Ridge Wines. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By now, you’ve tried more than enough wine to be convinced that the Livermore Valley is playing in the wine big leagues. However, pound for pound and sip for sip, this writer found the most impressive regional wines to be at this final spot that bypasses any splashy tasting room vibe or gimmicky wines for focusing on great, carefully built Bordeaux-style wines. Co-owner/winemaker Larry Dino still produces fewer than 3,000 cases total, highlighted by a superb Semillon with a distinct tangy melon personality; a fruit-forward and vibrant Cabernet Franc; and the valley’s finest Petit Verdot and Malbec offerings, the latter being at 12.5% alcohol, and showing calmer, brighter personality than the ubiquitous Malbec from Argentina. Occasionally Dino dabbles in “black label” non-Bordeaux wines like Sangiovese, but make no mistake, you’re here for the Bordeaux, which was the resolute inspiration for why he opened this winery a dozen years ago after learning the craft at nearby Las Positas College.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bid farewell to Livermore with a last sip of the Cuda Ridge’s Reserve Cabernet Sauvignon and go spread the word: Livermore is serious wine country.\u003c/p>\n\n",
"disqusIdentifier": "132348 https://ww2.kqed.org/bayareabites/?p=132348",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/02/08/a-perfect-weekend-in-livermore-valley-wine-country/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 3456,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 46
},
"modified": 1550796318,
"excerpt": "36 hours of delicious food and wine in the oft-forgotten Livermore Valley wine region.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "36 hours of delicious food and wine in the oft-forgotten Livermore Valley wine region.",
"title": "A Perfect Weekend in Livermore Valley Wine Country | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Perfect Weekend in Livermore Valley Wine Country",
"datePublished": "2019-02-08T16:20:28-08:00",
"dateModified": "2019-02-21T16:45:18-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-perfect-weekend-in-livermore-valley-wine-country",
"status": "publish",
"path": "/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Livermore the town and valley brings up several things in the mind of Bay Area residents. The general first item to come off anyone’s tongue is “oh, it sure gets hot there,” which is true that there are a handful of days in the summer where highs hit the triple digits. Of course, the same happens in many local cities, but our local meteorologists always seem to emphasize Livermore being scorching hot as if it’s Palm Springs (it’s not).\u003c/p>\n\u003cp>Livermore is close to where the windmills are when you’re driving out to Tahoe and it’s where the traffic is always bad because Bay Area home prices have made Tracy now a defacto part of the Bay Area. Livermore has the Lawrence Livermore National Laboratory. Oh, and of course, it has those giant wine producers Wente and Concannon, which don’t have the most sterling reputations for their supermarket budget bottles.\u003c/p>\n\u003cp>Livermore is all those things or has all of them. But, they’re all so lightly skimming the surface of what truly is the Bay Area’s “other” marquee wine region that none of those remotely describe the exciting culture and beauty that a weekend in Livermore presents. Sure, there’s Wente and Concannon, but the Livermore Valley has 55 tastings rooms, many of which are small, family-run places that offer wine on par with the likes of Napa Valley, Sonoma County, and Santa Cruz Mountains. Taste a Cuda Ridge Semillon and you’ll understand that this is far from mass-produced airline wine. Then there are the golf courses, the restaurants, the breweries, the...you get the idea. All of this in a major wine region just an hour from San Francisco (not at rush hour) and free of hoity-toity $100 tastings. Don’t get us wrong — we’d gladly spend as many weekends as possible hopping winery to winery in Sonoma County and Napa Valley and the Santa Cruz Mountains. However, whether it’s 100 degree or 60 degrees, it’s hard to beat the Bay Area’s formerly underappreciated \u003ci>other\u003c/i> wine region.\u003c/p>\n\u003cp>Here’s a food and wine-packed weekend that proves that Livermore Valley is in the big leagues of California wine countries.\u003c/p>\n\u003cp>Note: Livermore isn’t split up by districts or appellations or rivers or mountains as much as it’s just divided by directions and roads. In general, the climate across the valley is relatively similar, but the soil types differ and vineyard elevation gradually lowers the further west you travel according to winemaker Steven Kent Mirassou. For our wine-filled weekend exploring, we’ve divided the four Livermore Valley winery segments somewhat geographically (Greenville Road, Tesla Road, Westside, the Block at East End) because we’d rather have 15 extra minutes of wine than extra time on the road, right?\u003c/p>\n\u003ch2>\u003cb>Saturday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"http://c-cbakery.com/\">Casse-Croûte Bakery\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Casse+Croute+Bakery/@37.6824881,-121.7686966,15z/data=!4m2!3m1!1s0x0:0x434a5ee5869b8f89?ved=2ahUKEwjAtsO2mK3gAhWUPH0KHZOnCEIQ_BIwCnoECAQQCA\">\u003cem>50 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Casse-Croute-Bakery-e1549572307646.png\" alt=\"Casse-Croute Bakery\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">Casse-Croûte Bakery \u003ccite>(Casse-Croûte Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Richard Denoix and Lenore Colarusso-Denoix’s French bakery is a huge reason why waking up in Livermore isn’t so hard, or is a wonderful treat after an early drive to town to kickstart the weekend. Richard grew up in rural southeast France and, after long periods serving in the French Air Force and then software after immigrating to the U.S., he decided to switch gears and bake French breads and pastries. If it’s a breakfast hour, opt for a croissant and an apple turnover. Regardless of the time of day, a baguette sandwich is pretty essential, as are chocolate chip cookies and some form of fruit tart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://3steveswinery.com/\">\u003cb>3 Steves\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/3+Steves+Winery/@37.6485127,-121.6945803,15z/data=!4m5!3m4!1s0x0:0xe5fe3220b123535e!8m2!3d37.6485127!4d-121.6945803\">\u003cem>5700 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132367\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132367 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_3747-e1549667816733.jpg\" alt=\"3 Steves Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">3 Steves Winery \u003ccite>(3 Steves Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think too hard about the inspiration for this winery’s name. Indeed, there are a trio of men named Steve who decided, hey, let’s start a winery and there’s a pretty obvious name for that winery: our names! 3 Steves is part of the Greenville Road area of the Livermore Valley, which is the most quintessential “wine country” part of the area with the panoramic views of rows of vines and sweeping hillsides that brochures and magazines often feature. Zinfandel, Cabernet Sauvignon and a brut sparkling wine made of Chardonnay and Pinot Noir are the go-to wines at 3 Steves, but the whole roster is one of the strongest in the valley. Livermore Valley is filled with wineries boasting great outdoor patios and the al fresco situation at 3 Steves is easily among the best, as well.\u003c/p>\n\u003cp>\u003ca href=\"https://mcgrailvineyards.com/\">\u003cb>McGrail\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McGrail+Vineyards+and+Winery/@37.6503396,-121.6950916,15z/data=!4m2!3m1!1s0x0:0x8b210ab8bd1154e2?ved=2ahUKEwj_gKvXmK3gAhXlMn0KHTQMB1UQ_BIwC3oECAYQCA\">\u003cem>5600 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132366\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132366 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/McGrail-Vineyards-and-Winery-e1549667851234.jpg\" alt=\"McGrail Vineyards\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">McGrail Vineyards \u003ccite>(McGrail Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a very, very short drive to 3 Steves’ neighboring winery. Cabernet Sauvignon is McGrail’s calling card and the estate grown Cabernet Sauvignon is indeed stellar. As you’ll see across these two days of tastings, one of Livermore’s big debates, for better or worse, is that there isn’t a “signature” grape. With McGrail, you know which grape is the boss. It will no doubt be the highlight at this gorgeous tasting room with palm trees outside and a bocce ball court. Sadly, the winery’s founder Jim McGrail (a former Alameda County cop and prosecutor) passed away last year, but the winery continues to produce outstanding Cabernet Sauvignon (and Chardonnay and a few other wines) under longtime winemaker Mark Clarin.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://posadarestaurant.com/\">Posada or Posada on Wheels\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Posada/@37.676296,-121.784712,15z/data=!4m5!3m4!1s0x0:0xa2ea1dd018e22129!8m2!3d37.676296!4d-121.784712\">\u003cem>988 Murrieta Blvd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132370\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132370 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4101-e1549667723799.jpg\" alt=\"Posada on Wheels\" width=\"1900\" height=\"1900\">\u003cfigcaption class=\"wp-caption-text\">Posada on Wheels. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two options for lunch technically. Posada Restaurant, located slightly outside of downtown in a nondescript shopping plaza, is Livermore’s Southwestern cooking legend and for extremely good reason. Try the chicken enchiladas or adobo rack of lamb with New Mexico chile rojo, and you’ll understand. However, there is a new Posada on the scene and, it’s oh so conveniently usually parked in the warehouse wine district called The Block at East End. Luckily, there are no shortage of wine options for taking your blackened pork belly tacos and watermelon salad with mango-habanero vinaigrette. The truck offers an exciting chance for chef and co-owner Eduardo Posada to serve slightly edgier, appropriately portable food to a winery and brewery audience. The chipotle fish tacos are exactly what a mid-wine tasting day calls for.\u003c/p>\n\u003cp>\u003ca href=\"https://nottinghamcellars.com/\">\u003cb>Nottingham Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Nottingham+Cellars+-+Livermore+Winery+and+Wine+Tasting/@37.6765212,-121.7192675,15z/data=!4m2!3m1!1s0x0:0xe376265b8986d0f0?ved=2ahUKEwj57qORma3gAhWwIDQIHcMTDnIQ_BIwEXoECAYQCA\">\u003cem>2245 S Vasco Rd. C\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132371\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132371 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4112-e1549667690679.jpg\" alt=\"Nottingham Cellars\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Nottingham Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tacos in hand, it’s time for some wine. You’ve got a handful of wineries to choose from, one next to the other next to the other in the Block at East End. Start at Nottingham Cellars, where winemaker Collin Cranor (the son of founder Jeff Cranor) and Craig Ploof (formerly assistant winemaker at the acclaimed Steven Kent Winery that you’ll visit tomorrow) craft excellent Bordeaux varietal wines and Chardonnay, served in a sleek gallery-like space. Nottingham also produces some notable \"Typicité\" Pinot Noirs, led by a leaner, red berry-forward 2017 from the Santa Lucia Highlands. The winery has a sibling brand called Vasco Urbano that focuses on Rhone style reds and Petite Sirah. Try all of the wines in the portfolio because you’ll see how Nottingham is remarkable in having such an extensive roster, yet each wine has a distinctive small-batch polish.\u003c/p>\n\u003cp>\u003ca href=\"http://mckahnfamilycellars.com/\">\u003cb>McKahn Family Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McKahn+Family+Cellars/@37.6764421,-121.719363,15z/data=!4m5!3m4!1s0x0:0xd5d4d3bfe08f8c7f!8m2!3d37.6764421!4d-121.719363\">\u003cem>2245 S Vasco Rd. A\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132372\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132372 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4123-e1549667662280.jpg\" alt=\"McKahn winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">McKahn Family Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About three steps away is a relative newcomer, McKahn, where Rhone varietals are the theme. 29-year old winemaker Charles McKahn (the son of the owners) has a gentle touch with Viognier and Grenache, while also crafting a terrific Syrah full of ripe black fruit and anise notes from the Spring Mountain district of Napa Valley. If you sit out on the patio shared with Notthingham, chances are there will some live music to entertain and make you want to keep lingering over yet another great Livermore bottling of Petite Sirah — this one happens to be the only wine McKahn makes with the grapes coming from Livermore.\u003c/p>\n\u003cp>\u003ca href=\"https://occasiowinery.com/\">\u003cb>Occasio\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Occasio+Winery/@37.6764,-121.7193616,15z/data=!4m5!3m4!1s0x0:0xbaa349cf6db56b0e!8m2!3d37.6764!4d-121.7193616\">\u003cem>2245 S Vasco Rd. B\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132374\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132374 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4132-e1549667595566.jpg\" alt=\"Occasio Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Occasio Winery. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaking is science, right? In the case of this winery, there is a deep scientific background. Founder/director of winemaking John Kinney was a longtime physicist and UCSF professor before he decided it was the opportunistic time to go make wine. Hence, here you have a winery named for the Roman Goddess of Opportunity. Follow that theme and take the opportunity to taste Kinney’s Cabernet Franc, an opulent barrel-fermented Chardonnay and a dense, spicy Heritage Reserve Cabernet Sauvignon. Kinney’s wine career, which kicked into high gear when he used his sabbatical to study enology at UC Davis, has extended to distilling as he is also the owner of the nearby Sidewinder Spirits.\u003c/p>\n\u003cfigure id=\"attachment_132373\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132373 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4130-e1549667631915.jpg\" alt=\"Sidewinder Spirits\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Sidewinder Spirits' Victorian era evoking tasting room and bar. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vintage Victorian Sidewinder cocktail bar/tasting room is as stunningly period detailed as it gets and soon will open to the public (for now it’s Occasio members only) so everyone can try the vermouth and grappa in lavish surroundings.\u003c/p>\n\u003cp>\u003ca href=\"https://woodfamilyvineyards.com/\">\u003cb>Wood Family Vineyards\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Wood+Family+Vineyards/@37.6753661,-121.7200067,15z/data=!4m5!3m4!1s0x0:0xe1569730205bf06f!8m2!3d37.6753661!4d-121.7200067\">\u003cem>2407 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132392\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132392 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Wood-Livermore-e1549668256257.jpg\" alt=\"Wood Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Wood Family Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While science is the background at Occasio, Rhonda Wood was a US Airways pilot before learning about home beer making while on maternity leave in 1991. A few years later she switched gears to wine and fully left the pilot gig for the winery in 2006. The tasting room really is a party every day as a locals’ favorite that makes it feel like Livermore’s “Cheers” where everyone knows everyone’s name. That breezy vibe extends to the wood-paneled wagon car with surfboards logo that makes drinkers think of the Beach Boys while taking a sip of “Para Mas Amigas” Chardonnay or “Viva” Cabernet Sauvignon. If you can try the “Clone 30” Cabernet Sauvignon, don’t pass up the chance.\u003c/p>\n\u003cp>\u003ca href=\"https://altamontbeerworks.com/1/\">\u003cb>Altamont Beer Works\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Altamont+Beer+Works/@37.6758493,-121.7199996,15z/data=!4m5!3m4!1s0x0:0xe60e0945dbb63357!8m2!3d37.6758493!4d-121.7199996\">\u003cem>2402 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132376\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132376 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4146-e1549667447742.jpg\" alt=\"Altamont Beer Works\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Altamont Beer Works. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s enough wine tasting for day one. No worries for the next step, though, because Livermore’s beloved IPA-focused brewery (the Tri-Valley’s first post-Prohibition brewery and still its best) is right across the street from Wood. Try all the hop-heavy beers on offer, and if the intense Nutty Operator oatmeal-peanut butter stout is there, definitely add that to a flight or just get a pint of it. After all of those tannins and frilly tasting notes from the wineries, here’s the place to just chill and maybe watch some sports in a de-facto happy hour.\u003c/p>\n\u003cp>\u003cb>Dinner: \u003ca href=\"https://www.rangelifelivermore.com/\">Range Life\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Range+Life/@37.6834343,-121.7700469,15z/data=!4m2!3m1!1s0x0:0xf061be523d7e7a2?ved=2ahUKEwjdtpfuma3gAhWuJDQIHbv5BckQ_BIwCnoECAYQCA\">\u003cem>2160 Railroad Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132390\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132390 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Interiors_010-1-e1549666710562.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After dining all over the Bay Area to keep up with new restaurants popping up left and right (including many \u003ca href=\"https://www.kqed.org/bayareabites/series/new-restaurants-2018\">here for KQED\u003c/a>), this writer named Range Life the top restaurant opening of 2018 for abundant reasons: a gorgeous chic-pastoral design, superb cocktails by the talented bar director Waine Longwell, cheery service, and a refinement that makes the restaurant feel eight-years old. Most of all, though, it’s the cooking of chef Bill Niles who deftly weaves together global touches into a distinctly Californian template with top-notch ingredients: Rio Oso grapefruit with fried parsnip and fresh burrata, relaxed and mega-umami versions of Fort Bragg uni on toast and hot chicken wings with fermented chili sauce, a hearty roast half chicken with Anson Mills polenta and spring garlic jus. It’s cooking that strikes the right tone of creativity, high technique and being approachable. You WANT to eat this food.\u003c/p>\n\u003cfigure id=\"attachment_132389\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132389 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Food_Lamb_Belly_Crudo_Salad_003-1-e1549666892272.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Food at Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef and his wife Sarah worked at headliners in San Francisco (he was executive chef for Tartine Manufactory, she was a manager and wine director for Outerlands), and were convinced to head to Livermore by Sarah’s former roommate (and Waine’s wife), Lauren Heanes-Longwell, who redesigned Range Life’s 1800’s brick building into the sleek restaurant it is today. All together, it’s an all-star team that was convinced of Livermore’s merits and will convince you of its merits.\u003c/p>\n\u003cp>\u003cb>Nightcap: \u003ca href=\"https://www.lastwordbar.com/\">The Last Word\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Last+Word/@37.683336,-121.7677204,15z/data=!4m5!3m4!1s0x0:0xfc1da038e7079268!8m2!3d37.683336!4d-121.7677204\">\u003cem>2470 First St. #100\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132377\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132377 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4187-e1549667403455.jpg\" alt=\"The Last Word Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">The Last Word. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One last drink means a nightcap in Livermore’s craft cocktail destination in the heart of the bustling downtown area. Every six months, the bar switches its theme (like Trick Dog for our San Francisco readers). As of press time, the menu was a Cuban-themed “Revolucion” with a few types of classic Daiquiris, plenty of rum-forward offerings, and a Hurricane sour with bourbon, passion fruit and a frothy egg white body. If you’re still hungry after Range Life, munch on some bacon empanadas.\u003c/p>\n\u003ch2>\u003cb>Sunday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"https://espressorosetta.com/\">Espresso Rosetta\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Espresso+Rosetta/@37.6808307,-121.7682593,15z/data=!4m2!3m1!1s0x0:0x44d16fc2c7d86620?ved=2ahUKEwjIsPO9mq3gAhUzFzQIHTqgDzoQ_BIwCnoECAYQCA\">\u003cem>206 S J St.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132632\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132632 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Espresso-Rosetta-e1550796216293.jpg\" alt=\"Espresso Rosetta\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Espresso Rosetta \u003ccite>(Facebook/Espresso Rosetta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a long Saturday of wine tasting (and more beer, wine and cocktails afterwards), coffee is probably going to be a necessary way to start the second day in Livermore. Here’s the good news: Espresso Rosetta is a standout third wave-style coffee shop complete with all the latte art and perfectly pulled ristretto shots that are now expected in the genre. The cheery downtown café also has plenty of sweet and savory pastries to join the caffeine in knocking your palate back into wine tasting shape.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stevenkent.com/\">\u003cb>The Steven Kent Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Steven+Kent+Winery/@37.664289,-121.728086,15z/data=!4m2!3m1!1s0x0:0x3dcd7c9cab507661?ved=2ahUKEwj9_63Rmq3gAhVRKH0KHWo1A2EQ_BIwCnoECAQQCA\">\u003cem>5443 Tesla Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132364\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132364 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Steven-Kent_TastingRoom_1-e1549667928424.jpg\" alt=\"Steven Kent Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">The Steven Kent Winery \u003ccite>(The Steven Kent Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Properly fortified with caffeine and calories, day two of tasting begins at one of the pioneers of small-scale, high quality wine making for the region. Steven Kent Mirassou’s delightful wines can be tasted in the “Barrel Room” at various price points. All of the lineups usually showcase either the Merrillie Chardonnay or Lola Bordeaux-style white blend of Sauvignon Blanc, a “Collector’s Circle” Home Ranch estate-grown Rhone blend or Italian variety, a “BDX Collection” Bordeaux red blend from the nearby Ghielmetti Estate Vineyard that was planted with the aspirations of being Livermore Valley’s definitive “Premier Cru” vineyard and the signature Cabernet Sauvignon offerings that make this winery 1A and 1B with McGrail for being Livermore’s iconic Cab whisperers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pagemillwinery.com/\">\u003cb>Page Mill Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Page+Mill+Winery/@37.669149,-121.74592,15z/data=!4m2!3m1!1s0x0:0xe274cb8d406f051f?ved=2ahUKEwj1gJqpm63gAhVjFTQIHZRzAKUQ_BIwC3oECAYQCA\">\u003cem>1960 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132365\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132365 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Page-Mill-Winery-e1549667893200.jpg\" alt=\"Page Mill Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Page Mill Winery \u003ccite>(Page Mill Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue along Tesla Road (no relation to Elon Musk’s electric car company) past the sprawling Concannon complex when the road bends and becomes Livermore Avenue. Here, you’ll find one of the more unique wines (and uniquely named wines) in Livermore Valley: the Page Mill GPS, a typical Rhone red blend that swaps out Mourvèdre for Petite Sirah, a grape that many consider Livermore Valley’s signature varietal since Page Mill’s neighbors at Concannon were the first American winery to make a bottle of the varietal itself. For this writer who grew up as a neighbor of the original Page Mill Winery location near Palo Alto on the actual Page Mill Road, it’s still hard to think of Page Mill Winery…in Livermore. That was the decision made by the Stark family in 2004 to be closer to the grapes and to have more physical space than just making wine at their actual house. Owner/winemaker Dane Stark is in charge these days of the operation across the Bay and the wide range of wines are consistent winners from Tempranillo to Cabernet Sauvignon to Chardonnay.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://wentevineyards.com/dine/restaurant\">The Restaurant at Wente Vineyards\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Restaurant+%7C+Wente+Vineyards/@37.6233946,-121.7560431,15z/data=!4m5!3m4!1s0x0:0xe29ab050c2cf6ba6!8m2!3d37.6233946!4d-121.7560431\">\u003cem>5050 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132363\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132363 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/December-2018_VT-Experience-e1549667978884.jpg\" alt=\"The Restaurant at Wente Vineyards\" width=\"1900\" height=\"1637\">\u003cfigcaption class=\"wp-caption-text\">The Restaurant at Wente Vineyards. Photo by Eli Pitta \u003ccite>(Eli Pitta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to Livermore isn’t complete without a visit to the marquee large producers, along with Concannon, who put Livermore Valley wine on the map. Yes, both wineries have bottom-shelf bulk production wines that aren’t worth a weekend trip detour, but they both have small-lot, refined wines that are as noteworthy as any in the region. For Wente, you can experience those at Wente’s Winemakers Studio and tasting room at the main winery on Tesla Road. But, this weekend’s let’s have both Wente wines and excellent food together for lunch at The Restaurant at Wente Vineyards. The setting is breathtaking, so it’s not wonder that this is a premier Bay Area weddings and concerts destination. Come back again for both of those. For now, it’s time to eat. On the menu for lunch at this \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\">“Check Please! Bay Area” approved restaurant\u003c/a>, executive chef Mike Ward presents a $65 3-course pairing lunch, where the 2016 Nth Degree Chardonnay might partner with a sea bass with romanesco and red curry.\u003c/p>\n\u003cp>\u003ca href=\"https://www.danterobere.com/\">\u003cb>Dante Robere\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Dante+Robere+Vineyards/@37.6456844,-121.7821115,15z/data=!4m5!3m4!1s0x0:0xc060bc2e56fcaf6f!8m2!3d37.6456844!4d-121.7821115\">\u003cem>1200 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132378\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132378 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4319-e1549667367837.jpg\" alt=\"Dante Robere\" width=\"1900\" height=\"2374\">\u003cfigcaption class=\"wp-caption-text\">Dante Robere. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wander back from the countryside into the westside of Livermore, surrounded by bike trails, new looking residential communities and Ravenswood Historical Site. Like many of the Livermore Valley wineries, Dante Robere is the result of friends who liked boutique, family-run wineries and said to themselves, “hey, why not make our own?” Dante is Dan Rosenberg and Bob Bossi is Robere, and their three-decade friendship led to this tongue-in-cheek named winery that sounds like an elegant Bordeaux chateau, but really is a down-to-earth label for Syrah, Rhone varietals, Zinfandel, and several other grapes, sourced locally and from the Sierra foothills. If you’ve never tried Mourvèdre on its own, this is one of the smoothest examples you’re bound to encounter anywhere in the state outside of Paso Robles.\u003c/p>\n\u003cp>\u003ca href=\"https://www.laspositasvineyards.com/\">\u003cb>Las Positas\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Las+Positas+Vineyards/@37.6458024,-121.7704979,15z/data=!4m5!3m4!1s0x0:0x9779618b6f1b506c!8m2!3d37.6458024!4d-121.7704979\">\u003cem>1828 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132368\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132368 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4083-e1549667781216.jpg\" alt=\"Las Positas Vineyards\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Las Positas Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a good chance that there will be a wedding that just happened or will happen at Las Positas Vineyards when you visit. Generally, that’s not a good sign since manicured lawns and spectacular views tend to make wineries figure they can coast on Instagram looks and pay less attention to the wine itself. Thankfully, despite making wine with a remarkable 14 different grape varieties, Las Positas is one of the exceptions and doesn’t neglect what’s in the bottle. Red blends like the “Coccineous” with mostly Tempranillo and Syrah are the main strength at Las Positas, but you’ll also enjoy several atypical varietal offerings like an Albariño or the rare Barbera from Livermore. Here’s another catch in the spacious, clearly Tuscan-inspired space: outstanding locally made chocolates paired with certain wines that raise eyebrows but actually work, like a matcha truffle with Chardonnay and mint-chocolate chip truffle with a Tempranillo-Barbera-Nebbiolo rosé (!).\u003c/p>\n\u003cp>\u003ca href=\"http://cudaridgewines.com/\">\u003cb>Cuda Ridge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Cuda+Ridge+Winery/@37.654755,-121.766572,15z/data=!4m5!3m4!1s0x0:0xecbfa7fbebed930c!8m2!3d37.654755!4d-121.766572\">\u003cem>2400 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132369\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132369 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4085-e1549667747994.jpg\" alt=\"Cuda Ridge\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Cuda Ridge Wines. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By now, you’ve tried more than enough wine to be convinced that the Livermore Valley is playing in the wine big leagues. However, pound for pound and sip for sip, this writer found the most impressive regional wines to be at this final spot that bypasses any splashy tasting room vibe or gimmicky wines for focusing on great, carefully built Bordeaux-style wines. Co-owner/winemaker Larry Dino still produces fewer than 3,000 cases total, highlighted by a superb Semillon with a distinct tangy melon personality; a fruit-forward and vibrant Cabernet Franc; and the valley’s finest Petit Verdot and Malbec offerings, the latter being at 12.5% alcohol, and showing calmer, brighter personality than the ubiquitous Malbec from Argentina. Occasionally Dino dabbles in “black label” non-Bordeaux wines like Sangiovese, but make no mistake, you’re here for the Bordeaux, which was the resolute inspiration for why he opened this winery a dozen years ago after learning the craft at nearby Las Positas College.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bid farewell to Livermore with a last sip of the Cuda Ridge’s Reserve Cabernet Sauvignon and go spread the word: Livermore is serious wine country.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country",
"authors": [
"11338"
],
"categories": [
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_61",
"bayareabites_119"
],
"tags": [
"bayareabites_1121",
"bayareabites_13419",
"bayareabites_81"
],
"featImg": "bayareabites_132361",
"label": "bayareabites"
},
"bayareabites_132188": {
"type": "posts",
"id": "bayareabites_132188",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132188",
"score": null,
"sort": [
1548700691000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1548700691,
"format": "standard",
"disqusTitle": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"title": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>[contextly_sidebar id=\"yHreFaWmAEmHiWtfeLBAmcGDHKywkjyz\"]\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n",
"disqusIdentifier": "132188 https://ww2.kqed.org/bayareabites/?p=132188",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/28/guide-local-lunar-new-year-treats-yes-its-the-year-of-the-pig/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1089,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1549327017,
"excerpt": "Break tradition for Lunar New Year and take your family out to feast at one of these Bay Area restaurants serving up special menus",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Break tradition for Lunar New Year and take your family out to feast at one of these Bay Area restaurants serving up special menus",
"title": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"datePublished": "2019-01-28T10:38:11-08:00",
"dateModified": "2019-02-04T16:36:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "guide-local-lunar-new-year-treats-yes-its-the-year-of-the-pig",
"status": "publish",
"path": "/bayareabites/132188/guide-local-lunar-new-year-treats-yes-its-the-year-of-the-pig",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132188/guide-local-lunar-new-year-treats-yes-its-the-year-of-the-pig",
"authors": [
"11404"
],
"categories": [
"bayareabites_2998",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_3529"
],
"featImg": "bayareabites_132221",
"label": "bayareabites"
},
"bayareabites_130740": {
"type": "posts",
"id": "bayareabites_130740",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130740",
"score": null,
"sort": [
1548436208000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1548436208,
"format": "standard",
"disqusTitle": "5 Places in the Bay Area to Find the Perfect Donut",
"title": "5 Places in the Bay Area to Find the Perfect Donut",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n",
"disqusIdentifier": "130740 https://ww2.kqed.org/bayareabites/?p=130740",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/25/5-places-in-the-bay-area-to-find-the-perfect-donut/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1435,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1558727380,
"excerpt": "Whether you prefer a classic, sugar-coated snack or you’re a little more adventurous in your donut life, the Bay Area has a treat for you. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Whether you prefer a classic, sugar-coated snack or you’re a little more adventurous in your donut life, the Bay Area has a treat for you. ",
"title": "5 Places in the Bay Area to Find the Perfect Donut | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Places in the Bay Area to Find the Perfect Donut",
"datePublished": "2019-01-25T09:10:08-08:00",
"dateModified": "2019-05-24T12:49:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-places-in-the-bay-area-to-find-the-perfect-donut",
"status": "publish",
"path": "/bayareabites/130740/5-places-in-the-bay-area-to-find-the-perfect-donut",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130740/5-places-in-the-bay-area-to-find-the-perfect-donut",
"authors": [
"11546"
],
"categories": [
"bayareabites_1516",
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_14453",
"bayareabites_477",
"bayareabites_125",
"bayareabites_49",
"bayareabites_2889",
"bayareabites_14757",
"bayareabites_14745",
"bayareabites_9359"
],
"featImg": "bayareabites_130751",
"label": "bayareabites"
},
"bayareabites_130967": {
"type": "posts",
"id": "bayareabites_130967",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130967",
"score": null,
"sort": [
1547833287000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1547833287,
"format": "standard",
"disqusTitle": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
"title": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[contextly_sidebar id=\"3L6CA8D0gytuZifcrcw8YJ18OUgY4YiG\"]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is not a place to bring a group or even more than another person. It’s counter seating only and there are only a dozen stools. Cash Only.\u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "130967 https://ww2.kqed.org/bayareabites/?p=130967",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/18/5-bay-area-coffee-shops-you-should-visit-before-they-disappear/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1430,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1548782793,
"excerpt": "With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ",
"title": "5 Bay Area Coffee Shops You Should Visit Before They Disappear | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
"datePublished": "2019-01-18T09:41:27-08:00",
"dateModified": "2019-01-29T09:26:33-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bay-area-coffee-shops-you-should-visit-before-they-disappear",
"status": "publish",
"path": "/bayareabites/130967/5-bay-area-coffee-shops-you-should-visit-before-they-disappear",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is not a place to bring a group or even more than another person. It’s counter seating only and there are only a dozen stools. Cash Only.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130967/5-bay-area-coffee-shops-you-should-visit-before-they-disappear",
"authors": [
"11551"
],
"categories": [
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_16244",
"bayareabites_16270",
"bayareabites_12468",
"bayareabites_14745",
"bayareabites_16277"
],
"featImg": "bayareabites_132179",
"label": "bayareabites"
},
"bayareabites_131942": {
"type": "posts",
"id": "bayareabites_131942",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131942",
"score": null,
"sort": [
1547226813000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1547226813,
"format": "standard",
"disqusTitle": "5 Alcohol-Free Alternatives For Your Dry January",
"title": "5 Alcohol-Free Alternatives For Your Dry January",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "131942 https://ww2.kqed.org/bayareabites/?p=131942",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/11/5-alcohol-free-alternatives-for-your-dry-january/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1616,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1547659779,
"excerpt": "Just because you’re scaling back doesn’t mean you have to stay home and miss out. Here are a few dry alternatives to your regular group outings. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Just because you’re scaling back doesn’t mean you have to stay home and miss out. Here are a few dry alternatives to your regular group outings. ",
"title": "5 Alcohol-Free Alternatives For Your Dry January | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Alcohol-Free Alternatives For Your Dry January",
"datePublished": "2019-01-11T09:13:33-08:00",
"dateModified": "2019-01-16T09:29:39-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-alcohol-free-alternatives-for-your-dry-january",
"status": "publish",
"path": "/bayareabites/131942/5-alcohol-free-alternatives-for-your-dry-january",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131942/5-alcohol-free-alternatives-for-your-dry-january",
"authors": [
"11546"
],
"categories": [
"bayareabites_2998",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1245",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_358",
"bayareabites_91",
"bayareabites_1248"
],
"tags": [
"bayareabites_9995",
"bayareabites_14751",
"bayareabites_16274",
"bayareabites_49",
"bayareabites_13419",
"bayareabites_16267",
"bayareabites_14757",
"bayareabites_14745",
"bayareabites_9161"
],
"featImg": "bayareabites_131981",
"label": "bayareabites"
},
"bayareabites_131923": {
"type": "posts",
"id": "bayareabites_131923",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131923",
"score": null,
"sort": [
1546886001000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1546886001,
"format": "standard",
"disqusTitle": "Table Talk: Seafood Shines at Ayala, Enjoy Oakland Restaurant Week, Fire Relief Dinners",
"title": "Table Talk: Seafood Shines at Ayala, Enjoy Oakland Restaurant Week, Fire Relief Dinners",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week takes a look at the recently opened Ayala, offering beautiful seafood and a chic style, while a trip across the Bay reveals innovative and affordable dishes at Dosa by Dosa, and you can check them out during Oakland Restaurant Week (among many other places). Boot and Shoe Service hosts a fire relief dinner series, and say cheers to Winter Cocktails of the Farmers Market.\u003c/p>\n\u003ch2>A Chic Seafood Restaurant Opens Downtown: Ayala\u003c/h2>\n\u003cp>\u003ca href=\"https://www.ayalarestaurant.com\">Ayala\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5mjvEAHYWH52\">398 Geary St., San Francisco\u003c/a>\u003cbr>\nOpen nightly for dinner 5:30pm–10pm, with Martini Hour Mon–Thu 4:30pm–5:30pm and Fri–Sat 4pm–5:30pm.\u003c/p>\n\u003cfigure id=\"attachment_131925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-uni-clams-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A selection of seafood from the \"lightly dressed\" section: uni, littleneck clams, oysters. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, it can be tough to think of a cool and stylish place to eat downtown that doesn’t cater to tourist tastes — especially if it’s in a hotel — but the newly opened \u003ca href=\"https://www.ayalarestaurant.com\">\u003cstrong>Ayala\u003c/strong>\u003c/a> has got it going on. Located in Union Square’s Hotel G, the airy dining room and bar have an easygoing style that feels more Los Angeles than San Francisco. It’s a California seafood–centric restaurant, and chef-partner Bill Montagne brought on the talented executive chef Melissa Perfit (Bar Crudo, Hard Water), who is skilled in doing creative and delicious things with seafood (and sourcing the good stuff).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-charcuterie-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Seafood charcuterie at Ayala. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t want to miss the beautiful seafood “charcuterie” plate ($21), which includes four seafood presentations, like halibut with grapefruit and fennel, and black cod with kombu and chartreuse. The lightly dressed section includes the freshest littleneck clams on the half-shell in a bright green frothy sauce, with jicama, cucumber, black tobiko, and lobster oil ($11 for 3). Salads include a perfect Louie ($21), with Dungeness, prawns, creamy egg, and avocado. Everything pairs well with their lighter cocktails, like A Diving Bell, and the aromatic Officer and a Gentian. The wine selections from GM Essam Kardosh (Del Popolo) and wine director Nick Tilly are also full of food-friendly beauties.\u003c/p>\n\u003cfigure id=\"attachment_131927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-cioppino-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cioppino verde and lobster butter toast. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larger dishes include the decadent nori spaghettini ($29), with Dungeness, white miso, and topped with furikake and a pop of acidity from Buddha’s hand. It’s a treat to have cioppino ($37) prepared with such respect for the seafood within: here, it’s a cioppino verde, a tomatillo-poblano broth, filled with Dungeness, prawns, squid, and lobster butter toast on the side that you’ll dunk in the broth. It’s a touch on the spendy side, and quality seafood isn’t cheap, but let the bread fill you up. You also want the English muffin with herb-cultured butter ($6). I was tempted to order an extra one to bring home for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_131928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-dining-room-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the end of a busy evening. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We finished our evening at the bar, the best way to experience a nightcap from their inspired cocktail list from bar director Julian Cox (Tartine), and try an amaro from their extensive list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>The Fine-Casual Dosa by Dosa in Oakland Has New Tricks Up Its Kurta Sleeves\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/sHEHToTAD1x\">2301 Broadway, Oakland\u003c/a>\u003cbr>\nOpen Sun–Thu 11am–9:30pm, Fri–Sat 11am–10pm, weekend brunch Sat–Sun 9am–3pm.\u003c/p>\n\u003cfigure id=\"attachment_131930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/idli-dosa-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the idli fries. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland is lucky to have a fast/fine-casual version of San Francisco’s popular South Indian Dosa — \u003cstrong>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003c/strong>. On a recent visit, there were dishes that made me really wish we had a location in SF! The all-day, street food \u003ca href=\"https://static1.squarespace.com/static/5a00c7f4e45a7c496632d895/t/5bb1b693eef1a191b65f8174/1538373268332/dosa+by+DOSA+Oakland+Menu+PRIMARY+9-15-2018.pdf\">menu\u003c/a> includes small plates, like their popular vada pav (spiced potato slider with caramelized onions, peppers, and served in a soft Parker House-style bun, a fulfilling bite for $4.95), and the inventive idli fries ($4.95) were a brilliant type of South Indian French fry, made of rice and lentil patties, sliced, and served with a roasted chile-garlic chutney (don’t miss them). There’s also a variety of stuffed naan, like a fluffy one filled with cheese ($5.50), served with a bright chutney.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More new items include their salad bowls, like a delightfully flavorful one with seasonal greens and spiced, free-range lamb kebab (just $13.95) with red onion, tomato, cucumber, a hearty base of lemon rice, and dill-raita dressing, or you can opt for their rice bowls with four kinds of curries, like butternut squash dal. And the street wraps are like rice-free burritos made with grilled and tender roti dipped in egg (so good), with fillings like butter chicken or prawn masala, plus pickled red onion, cucumber, tomato, and cilantro (the most expensive one is $12.95). Or, of course, there’s an entire section of dosas.\u003c/p>\n\u003cfigure id=\"attachment_131929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dosa-slushie-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't have to be summer to enjoy a slushie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The location has a full bar, offering classic Dosa cocktails like their Peony, to the spiritous Dirty Chutney, a spin on an Indian martini (all just $11). There are slushies, lassis, and non-alcoholic picks, chai and spiced coconut cold brew, wine, and beer — you will not go thirsty. And don’t miss the happy hour Mon–Fri 4pm–6pm for even better deals.\u003c/p>\n\u003ch2>Oakland Restaurant Week Offers a Chance to Explore Oakland’s Vibrant Dining Scene\u003c/h2>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">Oakland Restaurant Week\u003c/a>\u003cbr>\nJanuary 11–20\u003cbr>\nVarious locations\u003cb>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ORW-Tacos-01-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">During Oakland Restaurant Week, there will be tacos. \u003ccite>(Visit Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">\u003cb>Oakland Restaurant Week\u003c/b>\u003c/a> returns January 11–20, with over 100 Oakland restaurants participating, which means they will offer prix-fixe lunch and/or dinner menus at $10, $20, $30, $40 and $50 price points (the promotional prices reflect up to 25% off regular à la carte items). Participating restaurants include top spots like Reem’s California, Itani Ramen, A16 Rockridge, Grand Lake Kitchen, and Dosa by Dosa, and it’s a chance to check out newcomers like Farmhouse Kitchen and the new Bardo Lounge & Supper Club. Check the site for details on their special offers.\u003c/p>\n\u003cp>There are also a few \u003ca href=\"https://www.visitoakland.com/events/annual-events/restaurant-week/exclusive-dining-experiences/\">special events\u003c/a>, like a benefit dinner for Oakland Restaurant Week’s non-profit partner, Alameda County Community Food Bank, at Bardo on Monday, January 14, among other events, like a progressive dinner.\u003cb> \u003c/b>Another bonus: Local Food Adventures Oakland Food Tours, an East Bay walking food tour company, will offer tours in Oakland’s Grand Lake and Rockridge neighborhoods during both weekends of ORW for 20 percent off (use the code ORW19, book tours \u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=https%3A%2F%2Fwww.localfoodadventures.com%2Ffood-tours%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=HUXsDODw8D7eajSAO68gTX3KnReJKa32Esg9T7Jt55M\">here\u003c/a>).\u003c/p>\n\u003ch2>Wintertime Produce Is Ready to Make an Appearance in Cocktails at the Farmers Market\u003c/h2>\n\u003cp>Winter Cocktails of the Farmers Market\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AUsH4nQAFfE2\">1 The Embarcadero, San Francisco\u003c/a>\u003cbr>\nWednesday, January 30, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/cheers-to-change-makers-winter-cocktails-of-the-farmers-market-tickets-53192320663?ref=ebtnebtckt\">Tickets\u003c/a>: $60 (+ $3.99 fee) until January 23, $65 after\u003c/p>\n\u003cfigure id=\"attachment_131932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/0101_2.15.17_CUESA_WinterCocktails_AH_7328-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time for Winter Cocktails at the Ferry Building. \u003ccite>(amandalynn.co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail lovers know how much fun the CUESA and NorCal USBG Cocktails of Farmers Market series is, and the next event is happening on January 30 at the Ferry Building: \u003ca href=\"https://cuesa.org/event/2019/cheers-change-makers-winter-cocktails-farmers-market\">\u003cb>Cheers to Change Makers: Winter Cocktails of the Farmers Market\u003c/b>\u003c/a>. At this walk-around happy hour tasting, 13 SF bartenders (like Kaiyo, 1760, and Pacific Cocktail Haven) and 3 chefs (Nicolette Manescalchi, A16 Rockridge; Chris Cosentino, Cockscomb; and Monica Martinez, Don Bugito; with more added soon!) will be transforming winter produce into creative drinks and bites. Guests receive three full-sized signature cocktails and tasty bites from each restaurant, along with unlimited sample-size sips.\u003c/p>\n\u003cp>It’s all in celebration of CUESA’s new public art installation: \u003ca href=\"https://cuesa.org/article/food-change-coming-2019\">The Food Change\u003c/a>, featuring photo-murals of the diverse farmers, advocates, and visionaries in our midst. Cheers!\u003c/p>\n\u003ch2>\u003cb>Fire Relief Dinner Series at Boot and Shoe Service\u003c/b>\u003c/h2>\n\u003cp>Boot and Shoe Service\u003cbr>\n\u003ca href=\"https://goo.gl/maps/mgQaoCVeecC2\">3308 Grand Ave., Oakland\u003c/a>\u003cbr>\nVarious dates\u003cbr>\n\u003ca href=\"https://bootfirereliefdinner.brownpapertickets.com\">Tickets\u003c/a>: $250.00 ($259.74 with service fee)\u003c/p>\n\u003cfigure id=\"attachment_131935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_2001-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Break bread in an intimate dinner series for fire relief at the Boot and Shoe. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 2018 Camp Fire created so much devastation and loss (nearly 14,000 homes and 5,000 other structures were destroyed), and the \u003ca href=\"http://bootandshoeservice.com\">Boot and Shoe Service\u003c/a> restaurant in Oakland is hosting a \u003cstrong>fundraiser series of dinners\u003c/strong> to help provide relief. In fact, 100 percent of the proceeds will go to the \u003ca href=\"https://bootandshoeservice.us18.list-manage.com/track/click?u=9a76b304232e76a07930a6157&id=7105682346&e=dccae99b49\">Camp Fire Evacuation Relief Fund\u003c/a>, which supports evacuation centers that opened their doors and pantries to people who lost their homes, and will transition the funds into long-term recovery efforts as soon as immediate needs are met.\u003c/p>\n\u003cp>The dinners only have 10 seats, and will be prepared by celebrated local chefs in Boot and Shoe’s private back kitchen. Guests will dine on a large communal table as they engage in conversation with the chefs as they prepare and plate a multi-course dinner at the table served with paired wines and beverages.\u003c/p>\n\u003cp>The first two dinners are sold out, but the next one is on February 13 with the talented Sophina Uong, and then February 23: Kelly Mariani and Emma Lip, Scribe Winery; March 13: Brandon Jew of Mister Jiu’s and Dominica Rice of Cosecha; and March 27: Chris Lee: The Old Fashioned Butcher with son, Tom Lee, and Suzanne Drexhage of Bartavelle.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Thanks to the following donors for their assistance with these meals: Marin Sun Farms, Liberty Duck Farm, Beaune Imports, Ordinaire Wine Shop, Kermit Lynch, Oakland Yard Wine Shop, and Bedrock Wine Co.\u003c/p>\n\n",
"disqusIdentifier": "131923 https://ww2.kqed.org/bayareabites/?p=131923",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/07/table-talk-seafood-shines-at-ayala-enjoy-oakland-restaurant-week-fire-relief-dinners/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1615,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1547226415,
"excerpt": "The new Ayala, affordable dishes at Dosa by Dosa, Oakland Restaurant Week, fire relief dinner series, and winter cocktails.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The new Ayala, affordable dishes at Dosa by Dosa, Oakland Restaurant Week, fire relief dinner series, and winter cocktails.",
"title": "Table Talk: Seafood Shines at Ayala, Enjoy Oakland Restaurant Week, Fire Relief Dinners | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Seafood Shines at Ayala, Enjoy Oakland Restaurant Week, Fire Relief Dinners",
"datePublished": "2019-01-07T10:33:21-08:00",
"dateModified": "2019-01-11T09:06:55-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-seafood-shines-at-ayala-enjoy-oakland-restaurant-week-fire-relief-dinners",
"status": "publish",
"path": "/bayareabites/131923/table-talk-seafood-shines-at-ayala-enjoy-oakland-restaurant-week-fire-relief-dinners",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week takes a look at the recently opened Ayala, offering beautiful seafood and a chic style, while a trip across the Bay reveals innovative and affordable dishes at Dosa by Dosa, and you can check them out during Oakland Restaurant Week (among many other places). Boot and Shoe Service hosts a fire relief dinner series, and say cheers to Winter Cocktails of the Farmers Market.\u003c/p>\n\u003ch2>A Chic Seafood Restaurant Opens Downtown: Ayala\u003c/h2>\n\u003cp>\u003ca href=\"https://www.ayalarestaurant.com\">Ayala\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5mjvEAHYWH52\">398 Geary St., San Francisco\u003c/a>\u003cbr>\nOpen nightly for dinner 5:30pm–10pm, with Martini Hour Mon–Thu 4:30pm–5:30pm and Fri–Sat 4pm–5:30pm.\u003c/p>\n\u003cfigure id=\"attachment_131925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-uni-clams-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A selection of seafood from the \"lightly dressed\" section: uni, littleneck clams, oysters. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, it can be tough to think of a cool and stylish place to eat downtown that doesn’t cater to tourist tastes — especially if it’s in a hotel — but the newly opened \u003ca href=\"https://www.ayalarestaurant.com\">\u003cstrong>Ayala\u003c/strong>\u003c/a> has got it going on. Located in Union Square’s Hotel G, the airy dining room and bar have an easygoing style that feels more Los Angeles than San Francisco. It’s a California seafood–centric restaurant, and chef-partner Bill Montagne brought on the talented executive chef Melissa Perfit (Bar Crudo, Hard Water), who is skilled in doing creative and delicious things with seafood (and sourcing the good stuff).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-charcuterie-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Seafood charcuterie at Ayala. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t want to miss the beautiful seafood “charcuterie” plate ($21), which includes four seafood presentations, like halibut with grapefruit and fennel, and black cod with kombu and chartreuse. The lightly dressed section includes the freshest littleneck clams on the half-shell in a bright green frothy sauce, with jicama, cucumber, black tobiko, and lobster oil ($11 for 3). Salads include a perfect Louie ($21), with Dungeness, prawns, creamy egg, and avocado. Everything pairs well with their lighter cocktails, like A Diving Bell, and the aromatic Officer and a Gentian. The wine selections from GM Essam Kardosh (Del Popolo) and wine director Nick Tilly are also full of food-friendly beauties.\u003c/p>\n\u003cfigure id=\"attachment_131927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-cioppino-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cioppino verde and lobster butter toast. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larger dishes include the decadent nori spaghettini ($29), with Dungeness, white miso, and topped with furikake and a pop of acidity from Buddha’s hand. It’s a treat to have cioppino ($37) prepared with such respect for the seafood within: here, it’s a cioppino verde, a tomatillo-poblano broth, filled with Dungeness, prawns, squid, and lobster butter toast on the side that you’ll dunk in the broth. It’s a touch on the spendy side, and quality seafood isn’t cheap, but let the bread fill you up. You also want the English muffin with herb-cultured butter ($6). I was tempted to order an extra one to bring home for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_131928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-dining-room-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the end of a busy evening. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We finished our evening at the bar, the best way to experience a nightcap from their inspired cocktail list from bar director Julian Cox (Tartine), and try an amaro from their extensive list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>The Fine-Casual Dosa by Dosa in Oakland Has New Tricks Up Its Kurta Sleeves\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/sHEHToTAD1x\">2301 Broadway, Oakland\u003c/a>\u003cbr>\nOpen Sun–Thu 11am–9:30pm, Fri–Sat 11am–10pm, weekend brunch Sat–Sun 9am–3pm.\u003c/p>\n\u003cfigure id=\"attachment_131930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/idli-dosa-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the idli fries. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland is lucky to have a fast/fine-casual version of San Francisco’s popular South Indian Dosa — \u003cstrong>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003c/strong>. On a recent visit, there were dishes that made me really wish we had a location in SF! The all-day, street food \u003ca href=\"https://static1.squarespace.com/static/5a00c7f4e45a7c496632d895/t/5bb1b693eef1a191b65f8174/1538373268332/dosa+by+DOSA+Oakland+Menu+PRIMARY+9-15-2018.pdf\">menu\u003c/a> includes small plates, like their popular vada pav (spiced potato slider with caramelized onions, peppers, and served in a soft Parker House-style bun, a fulfilling bite for $4.95), and the inventive idli fries ($4.95) were a brilliant type of South Indian French fry, made of rice and lentil patties, sliced, and served with a roasted chile-garlic chutney (don’t miss them). There’s also a variety of stuffed naan, like a fluffy one filled with cheese ($5.50), served with a bright chutney.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More new items include their salad bowls, like a delightfully flavorful one with seasonal greens and spiced, free-range lamb kebab (just $13.95) with red onion, tomato, cucumber, a hearty base of lemon rice, and dill-raita dressing, or you can opt for their rice bowls with four kinds of curries, like butternut squash dal. And the street wraps are like rice-free burritos made with grilled and tender roti dipped in egg (so good), with fillings like butter chicken or prawn masala, plus pickled red onion, cucumber, tomato, and cilantro (the most expensive one is $12.95). Or, of course, there’s an entire section of dosas.\u003c/p>\n\u003cfigure id=\"attachment_131929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dosa-slushie-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't have to be summer to enjoy a slushie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The location has a full bar, offering classic Dosa cocktails like their Peony, to the spiritous Dirty Chutney, a spin on an Indian martini (all just $11). There are slushies, lassis, and non-alcoholic picks, chai and spiced coconut cold brew, wine, and beer — you will not go thirsty. And don’t miss the happy hour Mon–Fri 4pm–6pm for even better deals.\u003c/p>\n\u003ch2>Oakland Restaurant Week Offers a Chance to Explore Oakland’s Vibrant Dining Scene\u003c/h2>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">Oakland Restaurant Week\u003c/a>\u003cbr>\nJanuary 11–20\u003cbr>\nVarious locations\u003cb>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ORW-Tacos-01-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">During Oakland Restaurant Week, there will be tacos. \u003ccite>(Visit Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">\u003cb>Oakland Restaurant Week\u003c/b>\u003c/a> returns January 11–20, with over 100 Oakland restaurants participating, which means they will offer prix-fixe lunch and/or dinner menus at $10, $20, $30, $40 and $50 price points (the promotional prices reflect up to 25% off regular à la carte items). Participating restaurants include top spots like Reem’s California, Itani Ramen, A16 Rockridge, Grand Lake Kitchen, and Dosa by Dosa, and it’s a chance to check out newcomers like Farmhouse Kitchen and the new Bardo Lounge & Supper Club. Check the site for details on their special offers.\u003c/p>\n\u003cp>There are also a few \u003ca href=\"https://www.visitoakland.com/events/annual-events/restaurant-week/exclusive-dining-experiences/\">special events\u003c/a>, like a benefit dinner for Oakland Restaurant Week’s non-profit partner, Alameda County Community Food Bank, at Bardo on Monday, January 14, among other events, like a progressive dinner.\u003cb> \u003c/b>Another bonus: Local Food Adventures Oakland Food Tours, an East Bay walking food tour company, will offer tours in Oakland’s Grand Lake and Rockridge neighborhoods during both weekends of ORW for 20 percent off (use the code ORW19, book tours \u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=https%3A%2F%2Fwww.localfoodadventures.com%2Ffood-tours%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=HUXsDODw8D7eajSAO68gTX3KnReJKa32Esg9T7Jt55M\">here\u003c/a>).\u003c/p>\n\u003ch2>Wintertime Produce Is Ready to Make an Appearance in Cocktails at the Farmers Market\u003c/h2>\n\u003cp>Winter Cocktails of the Farmers Market\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AUsH4nQAFfE2\">1 The Embarcadero, San Francisco\u003c/a>\u003cbr>\nWednesday, January 30, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/cheers-to-change-makers-winter-cocktails-of-the-farmers-market-tickets-53192320663?ref=ebtnebtckt\">Tickets\u003c/a>: $60 (+ $3.99 fee) until January 23, $65 after\u003c/p>\n\u003cfigure id=\"attachment_131932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/0101_2.15.17_CUESA_WinterCocktails_AH_7328-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time for Winter Cocktails at the Ferry Building. \u003ccite>(amandalynn.co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail lovers know how much fun the CUESA and NorCal USBG Cocktails of Farmers Market series is, and the next event is happening on January 30 at the Ferry Building: \u003ca href=\"https://cuesa.org/event/2019/cheers-change-makers-winter-cocktails-farmers-market\">\u003cb>Cheers to Change Makers: Winter Cocktails of the Farmers Market\u003c/b>\u003c/a>. At this walk-around happy hour tasting, 13 SF bartenders (like Kaiyo, 1760, and Pacific Cocktail Haven) and 3 chefs (Nicolette Manescalchi, A16 Rockridge; Chris Cosentino, Cockscomb; and Monica Martinez, Don Bugito; with more added soon!) will be transforming winter produce into creative drinks and bites. Guests receive three full-sized signature cocktails and tasty bites from each restaurant, along with unlimited sample-size sips.\u003c/p>\n\u003cp>It’s all in celebration of CUESA’s new public art installation: \u003ca href=\"https://cuesa.org/article/food-change-coming-2019\">The Food Change\u003c/a>, featuring photo-murals of the diverse farmers, advocates, and visionaries in our midst. Cheers!\u003c/p>\n\u003ch2>\u003cb>Fire Relief Dinner Series at Boot and Shoe Service\u003c/b>\u003c/h2>\n\u003cp>Boot and Shoe Service\u003cbr>\n\u003ca href=\"https://goo.gl/maps/mgQaoCVeecC2\">3308 Grand Ave., Oakland\u003c/a>\u003cbr>\nVarious dates\u003cbr>\n\u003ca href=\"https://bootfirereliefdinner.brownpapertickets.com\">Tickets\u003c/a>: $250.00 ($259.74 with service fee)\u003c/p>\n\u003cfigure id=\"attachment_131935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_2001-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Break bread in an intimate dinner series for fire relief at the Boot and Shoe. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 2018 Camp Fire created so much devastation and loss (nearly 14,000 homes and 5,000 other structures were destroyed), and the \u003ca href=\"http://bootandshoeservice.com\">Boot and Shoe Service\u003c/a> restaurant in Oakland is hosting a \u003cstrong>fundraiser series of dinners\u003c/strong> to help provide relief. In fact, 100 percent of the proceeds will go to the \u003ca href=\"https://bootandshoeservice.us18.list-manage.com/track/click?u=9a76b304232e76a07930a6157&id=7105682346&e=dccae99b49\">Camp Fire Evacuation Relief Fund\u003c/a>, which supports evacuation centers that opened their doors and pantries to people who lost their homes, and will transition the funds into long-term recovery efforts as soon as immediate needs are met.\u003c/p>\n\u003cp>The dinners only have 10 seats, and will be prepared by celebrated local chefs in Boot and Shoe’s private back kitchen. Guests will dine on a large communal table as they engage in conversation with the chefs as they prepare and plate a multi-course dinner at the table served with paired wines and beverages.\u003c/p>\n\u003cp>The first two dinners are sold out, but the next one is on February 13 with the talented Sophina Uong, and then February 23: Kelly Mariani and Emma Lip, Scribe Winery; March 13: Brandon Jew of Mister Jiu’s and Dominica Rice of Cosecha; and March 27: Chris Lee: The Old Fashioned Butcher with son, Tom Lee, and Suzanne Drexhage of Bartavelle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thanks to the following donors for their assistance with these meals: Marin Sun Farms, Liberty Duck Farm, Beaune Imports, Ordinaire Wine Shop, Kermit Lynch, Oakland Yard Wine Shop, and Bedrock Wine Co.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131923/table-talk-seafood-shines-at-ayala-enjoy-oakland-restaurant-week-fire-relief-dinners",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_109",
"bayareabites_1244",
"bayareabites_12276",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_95",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_358"
],
"tags": [
"bayareabites_14741"
],
"featImg": "bayareabites_131924",
"label": "bayareabites_16115"
},
"bayareabites_130682": {
"type": "posts",
"id": "bayareabites_130682",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130682",
"score": null,
"sort": [
1545414963000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1545414963,
"format": "standard",
"disqusTitle": "5 Bay Area Coffee Roasters You Need to Know (If You Don't Already)",
"title": "5 Bay Area Coffee Roasters You Need to Know (If You Don't Already)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The San Francisco Bay Area is known for a lot of things—avocado toast, skyrocketing rental rates, and that oh-so-specific sourdough bread. But there’s something a little more caffeinated that doesn’t always make the list—unique specialty coffee. While brands like Blue Bottle or Philz may pop immediately into your mind when it comes to coffee, there are an overwhelming number of independent coffee roasters that call the Bay their home.\u003c/p>\n\u003cp>[contextly_sidebar id=\"aTGejvu0cwVLfTAmIwatXAWmRQsodeSp\"]\u003c/p>\n\u003cp>These roasters bring their own unique background, history, and skillset to the beans they serve, making each brew a little different from the next. Whether you’re a light-roast aficionado, a morning grump looking for a little joy, or you’re simply trying to find your new favorite cafe to work for the day, this guide has a hand-crafted selection for everyone.\u003c/p>\n\u003ch2>Ritual Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/432b+Octavia+St,+San+Francisco,+CA+94102/@37.7763909,-122.4263826,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a20a465a0d:0xd231e0baf37d07b7!8m2!3d37.7763909!4d-122.4241939?hl=en\">432b Octavia St\u003c/a>\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cfigure id=\"attachment_130687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Ritual-800x547.jpg\" alt=\"\" width=\"800\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1020x698.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1200x821.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-960x657.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-520x356.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Green Coffee Buyer Aaron roasts on vintage German Probat roaster. / Image via Ritual Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>“I think San Francisco is one of the best cities in the entire world for coffee—if not the best,” says Eileen Rinaldi, founder and owner of \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a> in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rinaldi takes a lot of pride in creating a physical product in a city now known largely for its technology production. “I think there’s something about the ecology of the Bay Area,” says Rinaldi. “It’s part of our ethos to push the boundaries further and see how we can do things better...We’re just never satisfied with the coffee. We love it, but we always want to do better.”\u003c/p>\n\u003cp>Ritual joins a long line of San Francisco coffee roasters—including famous brands like Folgers and Hills Bros.—and product manufacturers that aren’t always associated with the city’s booming industries. “I’m excited about this scene of San Francisco coffee roasters that is connected to a scene of manufacturing in San Francisco” says Rinaldi, “And I think that’s critical to us maintaining a diverse economy here.”\u003c/p>\n\u003cp>Rinaldi says that Ritual specializes in lighter roasts, a process that is delicate and difficult to produce in large quantities. Where some would compare roasting coffee to steaks on a grill, Rinaldi prefers to use baking a cake in her analogy.\u003c/p>\n\u003cp>“If you throw steaks on a grill, it’s great if the inside is pretty much still raw,” says Rinaldi. “But when you bake a cake and the inside isn’t cooked, it’s inedible. [With] light roasting, you want to get the center of the bean fully cooked essentially without scorching the outside.”\u003c/p>\n\u003cp>“What makes that especially challenging for roasters is different beans have different densities, different moisture contents,” continues Rinaldi. It’s only a few seconds that separates not-quite-roasted coffee that doesn’t brew properly from a roast with a lot of flavor.\u003c/p>\n\u003cp>Ritual has cafes all across San Francisco, and one in Napa, where you can grab a cup for yourself—the location in Hayes Valley is just about perfect if you’re looking for some window shopping. If you’d rather craft your brew at home, you can check out their \u003ca href=\"https://www.ritualroasters.com/#brew-guides\">handy brew guides\u003c/a> that will walk you through just about every way to make coffee you can think of—and a couple you might not have known before.\u003c/p>\n\u003ch2>Highwire Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rockridge+Market+Hall/@37.843811,-122.251821,14z/data=!4m5!3m4!1s0x0:0x475cb8118390fde8!8m2!3d37.843811!4d-122.251821?hl=en-US\">5655 College Ave\u003c/a>\u003cbr>\nOakland, CA 94618\u003c/p>\n\u003cfigure id=\"attachment_130689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg\" alt=\"\" width=\"800\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1200x767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-520x332.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the distinctive packaging from Highwire Coffee Roasters / Image via Chelsea Dier\u003c/figcaption>\u003c/figure>\n\u003cp>With four locations all across the Bay Area, and many more cafes serving their beans, you’ve most likely seen \u003ca href=\"https://www.highwirecoffee.com/\">Highwire’s\u003c/a> striking packaging while in search of your morning cup—simple brown bags with bold black typeface and intricate images reminiscent of woodblock prints that were created in Highwire’s early days by a barista and graphic designer named Katie Miller. With names like “The Core” and “Conscientious Objector,” the whole presentation is hard to ignore—much like the ethos behind the company itself.\u003c/p>\n\u003cp>Robert Myers, one of the co-founders of Highwire, got his start in coffee in the Bay Area while working at Peet’s. He saw coffee’s ability to build community and was inspired to start his own roaster—one that makes space for people to help one another.\u003c/p>\n\u003cp>“Most of the people I’ve ever met who work in coffee are just good people. They’re interesting people,” says Myers, “When I became a coffee roaster I didn’t want to be in competition.I didn’t see that it needed to be competition.” His admiration for the people in the coffee business has impacted his business ethos in a deep way. In fact, over the last few years, Highwire has helped several small roasters get their start by teaching them how to roast (if they need it) and renting them space within their own roastery.\u003c/p>\n\u003cp>“One of the biggest barriers to entry for people who want to realize their dream in coffee is how prohibitive buying a coffee roaster has always been,” says Myers. “We could open up our space [at Highwire] to other business people and really be part of people realizing their dream. And that to me is a much nicer space than who’s doing better in sales or who has more followers on social media.”\u003c/p>\n\u003cp>Myers says it’s gratifying to see roasters graduate to their own space and continue to contribute to the diverse voices within the Bay Area coffee scene.\u003c/p>\n\u003ch2>Bicycle Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Bicycle+Coffee/@37.7955256,-122.276469,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80c8515db049:0x56d0ae0e4d6330c1!8m2!3d37.7955256!4d-122.2742803\">364 2nd St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_130691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9704-800x633.jpg\" alt=\"\" width=\"800\" height=\"633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-768x607.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1020x807.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1200x949.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1180x933.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-960x759.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-240x190.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-375x297.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-520x411.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the CBD drinks and fresh roasted coffee sold by Bicycle Coffee / Image via Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> has the type of over-the-top scrappy origin story that makes it distinctly Bay Area—including roasting their first batch in a popcorn maker and getting it into the hands of top-floor FiDi execs via a little phone-call trickery. Now, Bicycle is an international enterprise with locations in the Bay, Los Angeles, and Tokyo.\u003c/p>\n\u003cp>The roastery takes its name from their delivery method. All orders are delivered via bicycle, with the bags of coffee stacked into small trailers specially designed for the task.\u003c/p>\n\u003cp>“We have trailers we designed and built ourselves,” says Brad Butler, co-founder. “They hold hundreds of pounds [of coffee] and there’s nothing else like them on the market.”\u003c/p>\n\u003cp>Initially, bicycles were the most cost-effective form of delivery they had. But they later discovered that it was also a great way to beat traffic and avoid parking fees in San Francisco’s downtown area. Butler also feels that by moving through their local communities via bicycle, it helps keep them connected with their customers in a more personal way.\u003c/p>\n\u003cp>“You have a competitive advantage if you do everything you can to do good and create community with your business,” says Butler. And after doing business in the Bay Area for nearly ten years, he says that’s been key to staying power in a place changing as rapidly as their home-base in Oakland.\u003c/p>\n\u003cp>“You see old-timey places going away,” says Butler. “You see new places popping up and [then] going away...you feel the squeeze, and recognize that the only way [you’ll] win is by building long-term relationships. \"Butler explains that those relationships expand to everyone who walks through the door of each Bicycle location—either via a simple conversation while the coffee is brewed or through offering free cups of coffee every Friday.\u003c/p>\n\u003ch2>Slojoy\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Slojoy+Coffee+Roasters/@37.8047433,-122.269734,17z/data=!4m8!1m2!2m1!1s1528+Webster+St.+Oakland,+Ca+94612!3m4!1s0x808f80b364b3ffff:0x59f882cb239323e1!8m2!3d37.8047419!4d-122.2674934\">1528 Webster St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1200x795.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-520x344.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The walk-up window at Slojoy. / Image via Slojoy\u003c/figcaption>\u003c/figure>\n\u003cp>The newest roaster on this list, \u003ca href=\"https://www.slojoy.com/\">Slojoy\u003c/a> has only been in Oakland for four years, but in that time they’ve graduated from a small space in the back of a local market to their very own walk-up window on Webster street.\u003c/p>\n\u003cp>Christopher Stites, founder, says that his path to coffee was quick and borderline spontaneous. “We came back from a visit in Maui to a coffee farm and fell in love with the process,” says Stites. He started roasting in his kitchen, sending bags to friends and family, then rapidly graduated to their current location.\u003c/p>\n\u003cp>Slojoy’s signature slogan is “spread joy,” which comes from the founder’s desire to deliver something joyful in coffee and community faith building. Stites is both a coffee roaster and a pastor, helping lead services at \u003ca href=\"https://www.themovement.us/\">The Movement church\u003c/a> in East Oakland.\u003c/p>\n\u003cp>“Joy is different from happiness where it’s slow, but it’s lasting,” says Stites of the roastery’s name.\u003c/p>\n\u003cp>Part of the “joy” in “Slojoy” is that each batch of coffee is small—usually around 50 to 60 pounds a week—and is roasted just about every 6 or 7 days. In addition to a dedication to freshness, each cup of Slojoy coffee served at the window comes with a little something special to put a perk in your step.\u003c/p>\n\u003cp>“We just want to encourage folks,” says Stites. “We write a handwritten note for every cup that goes out. We have a built-in ‘pay-it-forward’ option where we’ve seen over $600 go through of people buying other people coffee.”\u003c/p>\n\u003ch2>Timeless Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee/@36.723241,-113.9446786,4z/data=!4m8!1m2!2m1!1sTimeless!3m4!1s0x80857df6c7e27317:0xf25f018ec0b75f12!8m2!3d37.8282129!4d-122.2497777\">4252 Piedmont Ave\u003c/a>\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cfigure id=\"attachment_130694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/A40A0526-800x478.jpg\" alt=\"\" width=\"800\" height=\"478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1200x717.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1180x705.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-520x311.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Timeless Coffee in the Piedmont neighborhood of Oakland. / Image via Timeless Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, for the vegan coffee lover who doesn’t want to second-guess their pastry choices, there’s \u003ca href=\"https://timelesscoffee.com/\">Timeless\u003c/a>.\u003c/p>\n\u003cp>Founder RJ Leimpeter was working in San Francisco at Sightglass when he decided he wanted to bring a specialized cafe to his own neighborhood in Oakland.\u003c/p>\n\u003cp>“I grew up in the East Bay,” says Leimpeter. “I really wanted to be part of my neighborhood.” He also really wanted to create a shop with all-vegan offerings.\u003c/p>\n\u003cp>“We make everything in house and our entire kitchen is vegan,” says Leimpeter. But despite his life-long coffee career, he needed some help in the baked-goods department.\u003c/p>\n\u003cp>“Violett Slocum was a major part of the reason why I started the business,” says Leimpeter. “She’s so talented at baking, and I got her to join on with me to do all the kitchen stuff. All the food stuff is her.” The pastry options at Timeless range from donuts and other single-serve items to entire cakes which you can custom order for your next special occasion.\u003c/p>\n\u003cp>Leimpeter also wanted to keep things as local as possible. “One of the key things that we do is the importers we use are based in Oakland,” says Leimpeter, citing\u003ca href=\"https://www.coffeeshrub.com/\"> Coffee Shrub\u003c/a> and \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> as a few of the importers he works with. “Their practices of importing beans are top-notch.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Timeless now has two locations—one in the Piedmont and one in Berkeley on College Ave—and a coffee subscription service where you can get their fresh-roasted beans delivered to your front door.\u003c/p>\n\n",
"disqusIdentifier": "130682 https://ww2.kqed.org/bayareabites/?p=130682",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/21/5-bay-area-coffee-roasters-you-need-to-know-if-you-dont-already/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1935,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 41
},
"modified": 1548802580,
"excerpt": "The perfect cup of a coffee is only a roaster away from you—take your pick of roast, location, and ethos before starting your day. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The perfect cup of a coffee is only a roaster away from you—take your pick of roast, location, and ethos before starting your day. ",
"title": "5 Bay Area Coffee Roasters You Need to Know (If You Don't Already) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bay Area Coffee Roasters You Need to Know (If You Don't Already)",
"datePublished": "2018-12-21T09:56:03-08:00",
"dateModified": "2019-01-29T14:56:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bay-area-coffee-roasters-you-need-to-know-if-you-dont-already",
"status": "publish",
"path": "/bayareabites/130682/5-bay-area-coffee-roasters-you-need-to-know-if-you-dont-already",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The San Francisco Bay Area is known for a lot of things—avocado toast, skyrocketing rental rates, and that oh-so-specific sourdough bread. But there’s something a little more caffeinated that doesn’t always make the list—unique specialty coffee. While brands like Blue Bottle or Philz may pop immediately into your mind when it comes to coffee, there are an overwhelming number of independent coffee roasters that call the Bay their home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>These roasters bring their own unique background, history, and skillset to the beans they serve, making each brew a little different from the next. Whether you’re a light-roast aficionado, a morning grump looking for a little joy, or you’re simply trying to find your new favorite cafe to work for the day, this guide has a hand-crafted selection for everyone.\u003c/p>\n\u003ch2>Ritual Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/432b+Octavia+St,+San+Francisco,+CA+94102/@37.7763909,-122.4263826,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a20a465a0d:0xd231e0baf37d07b7!8m2!3d37.7763909!4d-122.4241939?hl=en\">432b Octavia St\u003c/a>\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cfigure id=\"attachment_130687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Ritual-800x547.jpg\" alt=\"\" width=\"800\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1020x698.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1200x821.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-960x657.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-520x356.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Green Coffee Buyer Aaron roasts on vintage German Probat roaster. / Image via Ritual Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>“I think San Francisco is one of the best cities in the entire world for coffee—if not the best,” says Eileen Rinaldi, founder and owner of \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rinaldi takes a lot of pride in creating a physical product in a city now known largely for its technology production. “I think there’s something about the ecology of the Bay Area,” says Rinaldi. “It’s part of our ethos to push the boundaries further and see how we can do things better...We’re just never satisfied with the coffee. We love it, but we always want to do better.”\u003c/p>\n\u003cp>Ritual joins a long line of San Francisco coffee roasters—including famous brands like Folgers and Hills Bros.—and product manufacturers that aren’t always associated with the city’s booming industries. “I’m excited about this scene of San Francisco coffee roasters that is connected to a scene of manufacturing in San Francisco” says Rinaldi, “And I think that’s critical to us maintaining a diverse economy here.”\u003c/p>\n\u003cp>Rinaldi says that Ritual specializes in lighter roasts, a process that is delicate and difficult to produce in large quantities. Where some would compare roasting coffee to steaks on a grill, Rinaldi prefers to use baking a cake in her analogy.\u003c/p>\n\u003cp>“If you throw steaks on a grill, it’s great if the inside is pretty much still raw,” says Rinaldi. “But when you bake a cake and the inside isn’t cooked, it’s inedible. [With] light roasting, you want to get the center of the bean fully cooked essentially without scorching the outside.”\u003c/p>\n\u003cp>“What makes that especially challenging for roasters is different beans have different densities, different moisture contents,” continues Rinaldi. It’s only a few seconds that separates not-quite-roasted coffee that doesn’t brew properly from a roast with a lot of flavor.\u003c/p>\n\u003cp>Ritual has cafes all across San Francisco, and one in Napa, where you can grab a cup for yourself—the location in Hayes Valley is just about perfect if you’re looking for some window shopping. If you’d rather craft your brew at home, you can check out their \u003ca href=\"https://www.ritualroasters.com/#brew-guides\">handy brew guides\u003c/a> that will walk you through just about every way to make coffee you can think of—and a couple you might not have known before.\u003c/p>\n\u003ch2>Highwire Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rockridge+Market+Hall/@37.843811,-122.251821,14z/data=!4m5!3m4!1s0x0:0x475cb8118390fde8!8m2!3d37.843811!4d-122.251821?hl=en-US\">5655 College Ave\u003c/a>\u003cbr>\nOakland, CA 94618\u003c/p>\n\u003cfigure id=\"attachment_130689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg\" alt=\"\" width=\"800\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1200x767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-520x332.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the distinctive packaging from Highwire Coffee Roasters / Image via Chelsea Dier\u003c/figcaption>\u003c/figure>\n\u003cp>With four locations all across the Bay Area, and many more cafes serving their beans, you’ve most likely seen \u003ca href=\"https://www.highwirecoffee.com/\">Highwire’s\u003c/a> striking packaging while in search of your morning cup—simple brown bags with bold black typeface and intricate images reminiscent of woodblock prints that were created in Highwire’s early days by a barista and graphic designer named Katie Miller. With names like “The Core” and “Conscientious Objector,” the whole presentation is hard to ignore—much like the ethos behind the company itself.\u003c/p>\n\u003cp>Robert Myers, one of the co-founders of Highwire, got his start in coffee in the Bay Area while working at Peet’s. He saw coffee’s ability to build community and was inspired to start his own roaster—one that makes space for people to help one another.\u003c/p>\n\u003cp>“Most of the people I’ve ever met who work in coffee are just good people. They’re interesting people,” says Myers, “When I became a coffee roaster I didn’t want to be in competition.I didn’t see that it needed to be competition.” His admiration for the people in the coffee business has impacted his business ethos in a deep way. In fact, over the last few years, Highwire has helped several small roasters get their start by teaching them how to roast (if they need it) and renting them space within their own roastery.\u003c/p>\n\u003cp>“One of the biggest barriers to entry for people who want to realize their dream in coffee is how prohibitive buying a coffee roaster has always been,” says Myers. “We could open up our space [at Highwire] to other business people and really be part of people realizing their dream. And that to me is a much nicer space than who’s doing better in sales or who has more followers on social media.”\u003c/p>\n\u003cp>Myers says it’s gratifying to see roasters graduate to their own space and continue to contribute to the diverse voices within the Bay Area coffee scene.\u003c/p>\n\u003ch2>Bicycle Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Bicycle+Coffee/@37.7955256,-122.276469,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80c8515db049:0x56d0ae0e4d6330c1!8m2!3d37.7955256!4d-122.2742803\">364 2nd St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_130691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9704-800x633.jpg\" alt=\"\" width=\"800\" height=\"633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-768x607.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1020x807.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1200x949.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1180x933.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-960x759.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-240x190.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-375x297.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-520x411.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the CBD drinks and fresh roasted coffee sold by Bicycle Coffee / Image via Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> has the type of over-the-top scrappy origin story that makes it distinctly Bay Area—including roasting their first batch in a popcorn maker and getting it into the hands of top-floor FiDi execs via a little phone-call trickery. Now, Bicycle is an international enterprise with locations in the Bay, Los Angeles, and Tokyo.\u003c/p>\n\u003cp>The roastery takes its name from their delivery method. All orders are delivered via bicycle, with the bags of coffee stacked into small trailers specially designed for the task.\u003c/p>\n\u003cp>“We have trailers we designed and built ourselves,” says Brad Butler, co-founder. “They hold hundreds of pounds [of coffee] and there’s nothing else like them on the market.”\u003c/p>\n\u003cp>Initially, bicycles were the most cost-effective form of delivery they had. But they later discovered that it was also a great way to beat traffic and avoid parking fees in San Francisco’s downtown area. Butler also feels that by moving through their local communities via bicycle, it helps keep them connected with their customers in a more personal way.\u003c/p>\n\u003cp>“You have a competitive advantage if you do everything you can to do good and create community with your business,” says Butler. And after doing business in the Bay Area for nearly ten years, he says that’s been key to staying power in a place changing as rapidly as their home-base in Oakland.\u003c/p>\n\u003cp>“You see old-timey places going away,” says Butler. “You see new places popping up and [then] going away...you feel the squeeze, and recognize that the only way [you’ll] win is by building long-term relationships. \"Butler explains that those relationships expand to everyone who walks through the door of each Bicycle location—either via a simple conversation while the coffee is brewed or through offering free cups of coffee every Friday.\u003c/p>\n\u003ch2>Slojoy\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Slojoy+Coffee+Roasters/@37.8047433,-122.269734,17z/data=!4m8!1m2!2m1!1s1528+Webster+St.+Oakland,+Ca+94612!3m4!1s0x808f80b364b3ffff:0x59f882cb239323e1!8m2!3d37.8047419!4d-122.2674934\">1528 Webster St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1200x795.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-520x344.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The walk-up window at Slojoy. / Image via Slojoy\u003c/figcaption>\u003c/figure>\n\u003cp>The newest roaster on this list, \u003ca href=\"https://www.slojoy.com/\">Slojoy\u003c/a> has only been in Oakland for four years, but in that time they’ve graduated from a small space in the back of a local market to their very own walk-up window on Webster street.\u003c/p>\n\u003cp>Christopher Stites, founder, says that his path to coffee was quick and borderline spontaneous. “We came back from a visit in Maui to a coffee farm and fell in love with the process,” says Stites. He started roasting in his kitchen, sending bags to friends and family, then rapidly graduated to their current location.\u003c/p>\n\u003cp>Slojoy’s signature slogan is “spread joy,” which comes from the founder’s desire to deliver something joyful in coffee and community faith building. Stites is both a coffee roaster and a pastor, helping lead services at \u003ca href=\"https://www.themovement.us/\">The Movement church\u003c/a> in East Oakland.\u003c/p>\n\u003cp>“Joy is different from happiness where it’s slow, but it’s lasting,” says Stites of the roastery’s name.\u003c/p>\n\u003cp>Part of the “joy” in “Slojoy” is that each batch of coffee is small—usually around 50 to 60 pounds a week—and is roasted just about every 6 or 7 days. In addition to a dedication to freshness, each cup of Slojoy coffee served at the window comes with a little something special to put a perk in your step.\u003c/p>\n\u003cp>“We just want to encourage folks,” says Stites. “We write a handwritten note for every cup that goes out. We have a built-in ‘pay-it-forward’ option where we’ve seen over $600 go through of people buying other people coffee.”\u003c/p>\n\u003ch2>Timeless Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee/@36.723241,-113.9446786,4z/data=!4m8!1m2!2m1!1sTimeless!3m4!1s0x80857df6c7e27317:0xf25f018ec0b75f12!8m2!3d37.8282129!4d-122.2497777\">4252 Piedmont Ave\u003c/a>\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cfigure id=\"attachment_130694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/A40A0526-800x478.jpg\" alt=\"\" width=\"800\" height=\"478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1200x717.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1180x705.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-520x311.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Timeless Coffee in the Piedmont neighborhood of Oakland. / Image via Timeless Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, for the vegan coffee lover who doesn’t want to second-guess their pastry choices, there’s \u003ca href=\"https://timelesscoffee.com/\">Timeless\u003c/a>.\u003c/p>\n\u003cp>Founder RJ Leimpeter was working in San Francisco at Sightglass when he decided he wanted to bring a specialized cafe to his own neighborhood in Oakland.\u003c/p>\n\u003cp>“I grew up in the East Bay,” says Leimpeter. “I really wanted to be part of my neighborhood.” He also really wanted to create a shop with all-vegan offerings.\u003c/p>\n\u003cp>“We make everything in house and our entire kitchen is vegan,” says Leimpeter. But despite his life-long coffee career, he needed some help in the baked-goods department.\u003c/p>\n\u003cp>“Violett Slocum was a major part of the reason why I started the business,” says Leimpeter. “She’s so talented at baking, and I got her to join on with me to do all the kitchen stuff. All the food stuff is her.” The pastry options at Timeless range from donuts and other single-serve items to entire cakes which you can custom order for your next special occasion.\u003c/p>\n\u003cp>Leimpeter also wanted to keep things as local as possible. “One of the key things that we do is the importers we use are based in Oakland,” says Leimpeter, citing\u003ca href=\"https://www.coffeeshrub.com/\"> Coffee Shrub\u003c/a> and \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> as a few of the importers he works with. “Their practices of importing beans are top-notch.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Timeless now has two locations—one in the Piedmont and one in Berkeley on College Ave—and a coffee subscription service where you can get their fresh-roasted beans delivered to your front door.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130682/5-bay-area-coffee-roasters-you-need-to-know-if-you-dont-already",
"authors": [
"11546"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_358",
"bayareabites_1248"
],
"featImg": "bayareabites_130685",
"label": "bayareabites"
},
"bayareabites_131733": {
"type": "posts",
"id": "bayareabites_131733",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131733",
"score": null,
"sort": [
1545072435000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1545072435,
"format": "standard",
"disqusTitle": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"title": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n",
"disqusIdentifier": "131733 https://ww2.kqed.org/bayareabites/?p=131733",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/17/table-talk-detroit-style-pizza-holiday-cocktails-humphry-slocombe-turns-10/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1613,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1545166538,
"excerpt": "Detroit-style pizza, Humphry Slocombe’s tenth birthday, Chilean empanadas, special holiday cocktails, and timballo!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Detroit-style pizza, Humphry Slocombe’s tenth birthday, Chilean empanadas, special holiday cocktails, and timballo!",
"title": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"datePublished": "2018-12-17T10:47:15-08:00",
"dateModified": "2018-12-18T12:55:38-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-detroit-style-pizza-holiday-cocktails-humphry-slocombe-turns-10",
"status": "publish",
"path": "/bayareabites/131733/table-talk-detroit-style-pizza-holiday-cocktails-humphry-slocombe-turns-10",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131733/table-talk-detroit-style-pizza-holiday-cocktails-humphry-slocombe-turns-10",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"featImg": "bayareabites_131735",
"label": "bayareabites_16115"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=east-bay": {
"isFetching": false,
"latestQuery": {
"from": 48,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 276,
"relation": "eq"
},
"items": [
"bayareabites_132814",
"bayareabites_132646",
"bayareabites_132675",
"bayareabites_132331",
"bayareabites_132348",
"bayareabites_132188",
"bayareabites_130740",
"bayareabites_130967",
"bayareabites_131942",
"bayareabites_131923",
"bayareabites_130682",
"bayareabites_131733"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_east-bay": {
"isLoading": true
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_3328": {
"type": "terms",
"id": "bayareabites_3328",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3328",
"found": true
},
"relationships": {},
"featImg": null,
"name": "7x7",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "7x7 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2248,
"slug": "7x7",
"isLoading": false,
"link": "/bayareabites/tag/7x7"
},
"bayareabites_8924": {
"type": "terms",
"id": "bayareabites_8924",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8924",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brown sugar kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brown sugar kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3377,
"slug": "brown-sugar-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/brown-sugar-kitchen"
},
"bayareabites_92": {
"type": "terms",
"id": "bayareabites_92",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "92",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1598,
"slug": "restaurants",
"isLoading": false,
"link": "/bayareabites/tag/restaurants"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_10545": {
"type": "terms",
"id": "bayareabites_10545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Soul Food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Soul Food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4999,
"slug": "soul-food",
"isLoading": false,
"link": "/bayareabites/tag/soul-food"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_16336": {
"type": "terms",
"id": "bayareabites_16336",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16336",
"found": true
},
"relationships": {},
"featImg": null,
"name": "after hours",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "after hours Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100666,
"slug": "after-hours",
"isLoading": false,
"link": "/bayareabites/tag/after-hours"
},
"bayareabites_13285": {
"type": "terms",
"id": "bayareabites_13285",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alameda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alameda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7752,
"slug": "alameda",
"isLoading": false,
"link": "/bayareabites/tag/alameda"
},
"bayareabites_9995": {
"type": "terms",
"id": "bayareabites_9995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "albany",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "albany Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4449,
"slug": "albany",
"isLoading": false,
"link": "/bayareabites/tag/albany"
},
"bayareabites_16244": {
"type": "terms",
"id": "bayareabites_16244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100574,
"slug": "american-food",
"isLoading": false,
"link": "/bayareabites/tag/american-food"
},
"bayareabites_16243": {
"type": "terms",
"id": "bayareabites_16243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100573,
"slug": "asian-food",
"isLoading": false,
"link": "/bayareabites/tag/asian-food"
},
"bayareabites_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_8369": {
"type": "terms",
"id": "bayareabites_8369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2822,
"slug": "food-trucks",
"isLoading": false,
"link": "/bayareabites/tag/food-trucks"
},
"bayareabites_758": {
"type": "terms",
"id": "bayareabites_758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1868,
"slug": "mexican-food",
"isLoading": false,
"link": "/bayareabites/tag/mexican-food"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_16335": {
"type": "terms",
"id": "bayareabites_16335",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16335",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san lorenzo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san lorenzo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100665,
"slug": "san-lorenzo",
"isLoading": false,
"link": "/bayareabites/tag/san-lorenzo"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_13718": {
"type": "terms",
"id": "bayareabites_13718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Civil Eats",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Civil Eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8190,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/category/civil-eats"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_14744": {
"type": "terms",
"id": "bayareabites_14744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1676,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/tag/chefs"
},
"bayareabites_8730": {
"type": "terms",
"id": "bayareabites_8730",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "civil eats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "civil eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3183,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/tag/civil-eats"
},
"bayareabites_16308": {
"type": "terms",
"id": "bayareabites_16308",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16308",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indigenous cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indigenous cuisine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100638,
"slug": "indigenous-cuisine",
"isLoading": false,
"link": "/bayareabites/tag/indigenous-cuisine"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_16281": {
"type": "terms",
"id": "bayareabites_16281",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16281",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black history month",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black history month Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100611,
"slug": "black-history-month",
"isLoading": false,
"link": "/bayareabites/tag/black-history-month"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_81": {
"type": "terms",
"id": "bayareabites_81",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "81",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine's Day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine's Day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 45,
"slug": "valentines-day",
"isLoading": false,
"link": "/bayareabites/tag/valentines-day"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_3529": {
"type": "terms",
"id": "bayareabites_3529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lunar new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lunar new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2343,
"slug": "lunar-new-year",
"isLoading": false,
"link": "/bayareabites/tag/lunar-new-year"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_477": {
"type": "terms",
"id": "bayareabites_477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 442,
"slug": "breakfast",
"isLoading": false,
"link": "/bayareabites/tag/breakfast"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_49": {
"type": "terms",
"id": "bayareabites_49",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "49",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1916,
"slug": "dessert",
"isLoading": false,
"link": "/bayareabites/tag/dessert"
},
"bayareabites_2889": {
"type": "terms",
"id": "bayareabites_2889",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2889",
"found": true
},
"relationships": {},
"featImg": null,
"name": "donuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "donuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2017,
"slug": "donuts",
"isLoading": false,
"link": "/bayareabites/tag/donuts"
},
"bayareabites_9359": {
"type": "terms",
"id": "bayareabites_9359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sweet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sweet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3813,
"slug": "sweet",
"isLoading": false,
"link": "/bayareabites/tag/sweet"
},
"bayareabites_16270": {
"type": "terms",
"id": "bayareabites_16270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100600,
"slug": "coffee-shop",
"isLoading": false,
"link": "/bayareabites/tag/coffee-shop"
},
"bayareabites_12468": {
"type": "terms",
"id": "bayareabites_12468",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12468",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Korean food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Korean food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6930,
"slug": "korean-food",
"isLoading": false,
"link": "/bayareabites/tag/korean-food"
},
"bayareabites_16277": {
"type": "terms",
"id": "bayareabites_16277",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san leandro",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san leandro Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100607,
"slug": "san-leandro",
"isLoading": false,
"link": "/bayareabites/tag/san-leandro"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_16274": {
"type": "terms",
"id": "bayareabites_16274",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16274",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cafes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cafes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100604,
"slug": "cafes",
"isLoading": false,
"link": "/bayareabites/tag/cafes"
},
"bayareabites_16267": {
"type": "terms",
"id": "bayareabites_16267",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16267",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kid-friendly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kid-friendly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100597,
"slug": "kid-friendly",
"isLoading": false,
"link": "/bayareabites/tag/kid-friendly"
},
"bayareabites_9161": {
"type": "terms",
"id": "bayareabites_9161",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Mateo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Mateo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3615,
"slug": "san-mateo",
"isLoading": false,
"link": "/bayareabites/tag/san-mateo"
},
"bayareabites_16115": {
"type": "terms",
"id": "bayareabites_16115",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16115",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED's Table Talk",
"description": "KQED's Table Talk is Marcia Gagliardi's new weekly column where she shares five timely and tasty food + drink activities including: events, restaurant openings and pop-ups.\r\n\r\nMarcia has been writing tablehopper, a weekly e-column about the Bay Area dining scene, since 2006. She is a “culinary concierge” and has made her passion for exploring restaurants and the food scene a profession.\r\n\r\nSo, visit Table Talk every Monday to get the scoop on some of the most delicious things to do in the Bay Area right now.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "KQED's Table Talk is Marcia Gagliardi's new weekly column where she shares five timely and tasty food + drink activities including: events, restaurant openings and pop-ups. Marcia has been writing tablehopper, a weekly e-column about the Bay Area dining scene, since 2006. She is a “culinary concierge” and has made her passion for exploring restaurants and the food scene a profession. So, visit Table Talk every Monday to get the scoop on some of the most delicious things to do in the Bay Area right now.",
"title": "KQED's Table Talk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100445,
"slug": "kqeds-table-talk",
"isLoading": false,
"link": "/bayareabites/series/kqeds-table-talk"
},
"bayareabites_12276": {
"type": "terms",
"id": "bayareabites_12276",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12276",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CUESA",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CUESA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6738,
"slug": "cuesa",
"isLoading": false,
"link": "/bayareabites/category/cuesa"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_14741": {
"type": "terms",
"id": "bayareabites_14741",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 13,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/tag/events"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}