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_129260": {
"type": "attachments",
"id": "bayareabites_129260",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129260",
"found": true
},
"parent": 129251,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-520x534.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 534
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-160x164.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 164
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-960x987.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 987
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-375x385.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 385
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new.jpg",
"width": 1920,
"height": 1973
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1020x1048.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 1048
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1180x1213.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1213
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1168x1200.jpg",
"width": 1168,
"mimeType": "image/jpeg",
"height": 1200
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-800x822.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 822
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1920x1973.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1973
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1180x1213.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1213
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1920x1973.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1973
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-768x789.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 789
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-240x247.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 247
}
},
"publishDate": 1530672090,
"modified": 1530672304,
"caption": "Adrionna Fike, co-owner of the Mandela Grocery Cooperative, works in West Oakland, lives in Berkeley.",
"description": "Adrionna Fike, co-owner of the Mandela Grocery Cooperative, works in West Oakland, lives in Berkeley.",
"title": "BFI_Portraits_Hasselblad_Adrionna-new",
"credit": "Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_127975": {
"type": "attachments",
"id": "bayareabites_127975",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "127975",
"found": true
},
"parent": 127949,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2887-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1525840012,
"modified": 1559624858,
"caption": "Cappellacci in Whey at Sorrel",
"description": "Cappellacci in Whey at Sorrel",
"title": "IMG_2887-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_127749": {
"type": "attachments",
"id": "bayareabites_127749",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "127749",
"found": true
},
"parent": 127744,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new.jpg",
"width": 1500,
"height": 1000
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/05/54Mint_SF-table-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1525483428,
"modified": 1525731132,
"caption": "Dining at 54 Mint during the day offers a charming atmosphere, perfect for Mother’s Day.",
"description": null,
"title": "54Mint_SF-table-new",
"credit": "Julia Spiess",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_126992": {
"type": "attachments",
"id": "bayareabites_126992",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "126992",
"found": true
},
"parent": 126982,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1524110700,
"modified": 1524140434,
"caption": "Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries",
"description": null,
"title": "IMG_2661-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_123760": {
"type": "attachments",
"id": "bayareabites_123760",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "123760",
"found": true
},
"parent": 123745,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/Girl-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1513695026,
"modified": 1513695746,
"caption": "A participant collects kale at the Acta Non Verba Farm in East Oakland",
"description": null,
"title": "Girl-new",
"credit": "Photo courtesy of Oakland Museum of California",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_121572": {
"type": "attachments",
"id": "bayareabites_121572",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "121572",
"found": true
},
"parent": 121568,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-e1508262347567.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132845-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1507579753,
"modified": 1507579892,
"caption": "The Emeryville Public Market is a hub for a number of pop-ups and food spots.",
"description": "The Emeryville Public Market is a hub for a number of pop-ups and food spots.",
"title": "20170926_132845",
"credit": "Kelly O'Mara",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_121393": {
"type": "attachments",
"id": "bayareabites_121393",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "121393",
"found": true
},
"parent": 119567,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1507328381,
"modified": 1507329124,
"caption": "A combo platter with vegetable dishes and kitfo at Tadu Ethiopian Kitchen in SF.",
"description": null,
"title": "IMG_2323-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_121234": {
"type": "attachments",
"id": "bayareabites_121234",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "121234",
"found": true
},
"parent": 121207,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4767-new-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1507226507,
"modified": 1507231221,
"caption": "Exterior of Rockridge Market Hall on College Ave. in Oakland",
"description": null,
"title": "IMG_4767-new",
"credit": "Kim Westerman",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_121136": {
"type": "attachments",
"id": "bayareabites_121136",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "121136",
"found": true
},
"parent": 120872,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png",
"width": 520,
"mimeType": "image/png",
"height": 351
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1038x576.png",
"width": 1038,
"mimeType": "image/png",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png",
"width": 160,
"mimeType": "image/png",
"height": 108
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png",
"width": 960,
"mimeType": "image/png",
"height": 648
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-672x372.png",
"width": 672,
"mimeType": "image/png",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png",
"width": 375,
"mimeType": "image/png",
"height": 253
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png",
"width": 1920,
"height": 1295
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png",
"width": 1020,
"mimeType": "image/png",
"height": 688
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png",
"width": 1180,
"mimeType": "image/png",
"height": 796
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-50x50.png",
"width": 50,
"mimeType": "image/png",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-96x96.png",
"width": 96,
"mimeType": "image/png",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png",
"width": 800,
"mimeType": "image/png",
"height": 540
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-64x64.png",
"width": 64,
"mimeType": "image/png",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-32x32.png",
"width": 32,
"mimeType": "image/png",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1920x1295.png",
"width": 1920,
"mimeType": "image/png",
"height": 1295
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png",
"width": 1180,
"mimeType": "image/png",
"height": 796
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1920x1295.png",
"width": 1920,
"mimeType": "image/png",
"height": 1295
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-150x150.png",
"width": 150,
"mimeType": "image/png",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png",
"width": 768,
"mimeType": "image/png",
"height": 518
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-128x128.png",
"width": 128,
"mimeType": "image/png",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png",
"width": 240,
"mimeType": "image/png",
"height": 162
}
},
"publishDate": 1506710697,
"modified": 1506717184,
"caption": "You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. ",
"description": "You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. ",
"title": "You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.",
"credit": "Shelby Pope",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_120789": {
"type": "attachments",
"id": "bayareabites_120789",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "120789",
"found": true
},
"parent": 120717,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0881-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1505516129,
"modified": 1505581879,
"caption": "Chef/Owner Carlos Altamirano with his son showcasing a slider at the Barranco's preview party.",
"description": null,
"title": "_MG_0881-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_120614": {
"type": "attachments",
"id": "bayareabites_120614",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "120614",
"found": true
},
"parent": 120534,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1505156546,
"modified": 1505157625,
"caption": "Honey cake from Noe Valley Bakery",
"description": null,
"title": "1-Honey-cake-Noe-Valley-Bakery_Noe-Valley-Bakery-new",
"credit": "Courtesy Noe Valley Bakery",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_120567": {
"type": "attachments",
"id": "bayareabites_120567",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "120567",
"found": true
},
"parent": 120531,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-520x421.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 421
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-160x130.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 130
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-960x778.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 778
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-375x304.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 304
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new.jpg",
"width": 1920,
"height": 1555
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-1020x826.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 826
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-1180x956.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 956
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-800x648.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 648
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-1920x1555.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1555
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-1180x956.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 956
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-1920x1555.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1555
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-768x622.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 622
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6447-new-240x194.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 194
}
},
"publishDate": 1505139862,
"modified": 1505141025,
"caption": "Proposition Chicken ",
"description": null,
"title": "IMG_6447-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twitter": "shelbylpope",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
},
"alexandrawall": {
"type": "authors",
"id": "5567",
"meta": {
"index": "authors_1716337520",
"id": "5567",
"found": true
},
"name": "Alix Wall",
"firstName": "Alix",
"lastName": "Wall",
"slug": "alexandrawall",
"email": "alixwall@sbcglobal.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?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": "Alix Wall | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/alexandrawall"
},
"kimwesterman": {
"type": "authors",
"id": "5575",
"meta": {
"index": "authors_1716337520",
"id": "5575",
"found": true
},
"name": "Kim Westerman",
"firstName": "Kim",
"lastName": "Westerman",
"slug": "kimwesterman",
"email": "kim.westerman@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
"avatar": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?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": "Kim Westerman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kimwesterman"
},
"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"
}
},
"pagesReducer": {
"bayareabites_category_east-bay": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"score": 11.017155
},
"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": 7
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=east-bay",
"seeMore": false,
"paginated": true,
"page": 7
}
},
{
"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_129251": {
"type": "posts",
"id": "bayareabites_129251",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129251",
"score": null,
"sort": [
1531158155000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1531158155,
"format": "standard",
"disqusTitle": "An Oakland Community Grocery Store Feeds Its People",
"title": "An Oakland Community Grocery Store Feeds Its People",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://youtu.be/wRDFCHOeuJ4\u003c/p>\n\n",
"disqusIdentifier": "129251 https://ww2.kqed.org/bayareabites/?p=129251",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/09/an-oakland-community-grocery-store-feeds-its-people/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1484,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1531325452,
"excerpt": "The Berkeley Food Institute launches \u003cem>Hungry for Change\u003c/em>, a multi-media project showcasing twenty emerging food systems leaders. Meet one of them: Adrionna Fike, co-owner of Mandela Grocery Cooperative in West Oakland.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Berkeley Food Institute launches Hungry for Change, a multi-media project showcasing twenty emerging food systems leaders. Meet one of them: Adrionna Fike, co-owner of Mandela Grocery Cooperative in West Oakland.",
"title": "An Oakland Community Grocery Store Feeds Its People | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Oakland Community Grocery Store Feeds Its People",
"datePublished": "2018-07-09T10:42:35-07:00",
"dateModified": "2018-07-11T09:10:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-oakland-community-grocery-store-feeds-its-people",
"status": "publish",
"path": "/bayareabites/129251/an-oakland-community-grocery-store-feeds-its-people",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\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>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\u003c/em>\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>\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/wRDFCHOeuJ4'\n title='//www.youtube.com/embed/wRDFCHOeuJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129251/an-oakland-community-grocery-store-feeds-its-people",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_2035"
],
"tags": [
"bayareabites_16199",
"bayareabites_14124",
"bayareabites_9531",
"bayareabites_16202",
"bayareabites_16201",
"bayareabites_16200",
"bayareabites_16203",
"bayareabites_11838"
],
"featImg": "bayareabites_129260",
"label": "bayareabites"
},
"bayareabites_127949": {
"type": "posts",
"id": "bayareabites_127949",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "127949",
"score": null,
"sort": [
1525878182000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16196
},
"blocks": [],
"publishDate": 1525878182,
"format": "image",
"disqusTitle": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"title": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "127949 https://ww2.kqed.org/bayareabites/?p=127949",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/05/09/guide-take-a-deep-dive-into-6-new-bay-area-restaurants/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 407,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1530251561,
"excerpt": "Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. ",
"title": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"datePublished": "2018-05-09T08:03:02-07:00",
"dateModified": "2018-06-28T22:52:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "guide-take-a-deep-dive-into-6-new-bay-area-restaurants",
"status": "publish",
"path": "/bayareabites/127949/guide-take-a-deep-dive-into-6-new-bay-area-restaurants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/127949/guide-take-a-deep-dive-into-6-new-bay-area-restaurants",
"authors": [
"5014",
"11338"
],
"series": [
"bayareabites_16196"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_264",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_119"
],
"tags": [
"bayareabites_16101",
"bayareabites_16087",
"bayareabites_16113",
"bayareabites_16140",
"bayareabites_16122",
"bayareabites_16124"
],
"featImg": "bayareabites_127975",
"label": "bayareabites_16196"
},
"bayareabites_127744": {
"type": "posts",
"id": "bayareabites_127744",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "127744",
"score": null,
"sort": [
1525719619000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1525719619,
"format": "standard",
"disqusTitle": "Table Talk: Enjoy Being Outside with Presidio Twilight, Mother’s Day Picks for Food-Loving Moms, Tune In to F&B Voices from the Kitchen",
"title": "Table Talk: Enjoy Being Outside with Presidio Twilight, Mother’s Day Picks for Food-Loving Moms, Tune In to F&B Voices from the Kitchen",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Rain is less and less in the forecast, so it’s a good time to eat alfresco at Presidio Twilight on Thursdays or Presidio Picnic on Sundays. There’s also the new rooftop bar from Twenty Five Lusk in case you don’t like nature. If you’re looking for some Mother’s Day options in San Francisco, check out these three ideas for moms who love to eat. Mark your calendar for the latest F&B Voices from the Kitchen from La Cocina, and Uptown Oakland gets an SF burger shop.\u003c/p>\n\u003cfigure id=\"attachment_127751\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-127751\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg\" alt=\"Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits.\" width=\"1201\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-520x347.jpg 520w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits. \u003ccite>(Eric Bailey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Presidio Twilight and Presidio Picnic\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Main+Parade+Ground,+Sheridan+Ave,+San+Francisco,+CA+94129/@37.8008499,-122.4622896,16.34z/data=!4m5!3m4!1s0x808586d82b468047:0x888879a31caf693!8m2!3d37.8005654!4d-122.458334\">Main Parade Ground, Sheridan Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>It’s that time of the year when San Franciscans go from a down jacket to sweater and hat (but always a scarf), and it’s also when \u003ca href=\"https://www.presidio.gov/events/presidio-twilight\">Presidio Twilight\u003c/a> returns, thanks to \u003ca href=\"https://www.presidio.gov/\">The Presidio Trust\u003c/a> and \u003ca href=\"https://offthegrid.com/\">Off the Grid\u003c/a>. Starting on May 17, every \u003cstrong>Thursday evening from 5pm–9pm\u003c/strong>, you can come down to the Main Parade Ground with your posse and gather around the fire pits and 30 cabanas (complete with lanterns), and take your pick of vittles from vendors like \u003cstrong>Mozzeria\u003c/strong> (Neapolitan pizza), lobster rolls from \u003cstrong>Cousins Maine Lobster\u003c/strong> (ask them to tell you about their \u003cem>Shark Tank\u003c/em> experience), and \u003cstrong>Johnny Doughnuts\u003c/strong> for dessert. New additions include \u003cstrong>I Love Cheesesteak\u003c/strong>, offering Asian-fusion cheesesteak like seasoned ribeye bao with onion, bell peppers, nacho cheese, and bacon. Don’t tell your cardiologist. There’s also live music and outdoor games (good idea to move around after the cheesesteak).\u003c/p>\n\u003cp>Another option is the popular \u003ca href=\"https://www.presidio.gov/events/presidio-picnic\">Presidio Picnic\u003c/a>, which already returned on \u003cstrong>Sundays, 11am–4pm\u003c/strong> — grab your friends, a blanket, sunscreen, and enjoy up to 25 different food vendors, and a yoga class at 11am.\u003c/p>\n\u003cp>Kudos to the organizers for trying to make both zero-waste events! All containers provided by food vendors are compostable, and no plastic straws or water bottles are sold—please \"leave no trace\" and think about taking \u003ca href=\"http://presidio.gov/transportation\">public transpo\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127753\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-127753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg\" alt=\"The well-appointed rooftop space at Rooftop 25.\" width=\"2000\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The well-appointed rooftop space at Rooftop 25. \u003ccite>(Anne-Claire Thieulon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Twenty-Five Lusk's Rooftop 25\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/25+Lusk/@37.7785673,-122.3965769,17z/data=!4m13!1m7!3m6!1s0x808f7fd640283cc3:0x34e12525eccbd2b5!2s25+Lusk+St,+San+Francisco,+CA+94107!3b1!8m2!3d37.7785673!4d-122.3943829!3m4!1s0x808f7fd640263903:0xf813d8d02ecda3b3!8m2!3d37.7784685!4d-122.3943108\">25 Lusk St, San Francisco\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want more fresh air? You got it. Now open in SoMa is the new rooftop bar at \u003ca href=\"http://www.25lusk.com/\">Twenty-Five Lusk\u003c/a> called \u003cstrong>Rooftop 25\u003c/strong>. Not only is it spacious, with room for 100 guests, but it’s also tricked out with a windscreen, retractable canopy, heaters, and blankets, plus there’s a cabana lounge that fits 14 (snuggle up). Designer Cass Calder Smith from CCS Architecture + Design obviously understands San Francisco weather.\u003c/p>\n\u003cp>Here’s the fun part: it’s open \u003cstrong>Sun–Wed 11:30am–8pm and Thu–Sat 11:30am–10pm\u003c/strong>, so you can come by for chef Matthew Dolan’s menu for lunch or happy hour or dinner. Or that magic window in SF weather when we have sun for an hour at 3pm, ha. Bites include roasted oysters with tequila-yuzu butter, wood-fired pizzas or prawns, flatiron steak salad, and a Dungeness crab roll. The cocktails are also meant to be fun, including a spicy blended passion fruit margarita and bottled cocktails.\u003c/p>\n\u003cfigure id=\"attachment_127756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fandb-new.jpg\" alt=\"La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>La Cocina’s F&B Voices from the Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gray+Area+%2F+Grand+Theater/@37.7544054,-122.4205433,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808504553e4f:0x1a2a4247dede4756!8m2!3d37.7544054!4d-122.4183493\">The Gray Theater, 2665 Mission St., San Francisco\u003c/a>\u003cbr>\nFriday, June 1, 6pm-8:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>Have you ever had the chance to attend La Cocina’s \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>? It’s a biannual series of storytelling events based around a theme, sharing stories, perspectives, and voices from and about the cooks and kitchens, and people that are heard from less often than others. It’s always a poignant and revealing evening, and proceeds from F&B support La Cocina’s business incubator program.\u003c/p>\n\u003cp>The next event is on Friday, June 1, and it’s based on the theme of \u003cstrong>service\u003c/strong>, sure to be a rich topic. The night of storytellers will include Chris Colin, journalist and author; Rachel Levin, writer and editor; Binita Pradhan, owner of Bini's Kitchen; Shanna Farrell, oral historian and author of \u003cem>Bay Area Cocktails\u003c/em>;\u003cem> \u003c/em>Randy Fertel, writer and philanthropist; and many more. \u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Tickets\u003c/a> are $65 (plus $4.24 service fee), and there’s always some tasty food and drink at the beginning too.\u003c/p>\n\u003cfigure id=\"attachment_127755\" class=\"wp-caption aligncenter\" style=\"max-width: 1638px\">\u003cimg class=\"size-full wp-image-127755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rooh-ribs.jpg\" alt=\"Beef short rib curry at Rooh.\" width=\"1638\" height=\"2048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs.jpg 1638w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-520x650.jpg 520w\" sizes=\"(max-width: 1638px) 100vw, 1638px\">\u003cfigcaption class=\"wp-caption-text\">Beef short rib curry at Rooh. \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Mother's Day in San Francisco\u003c/h2>\n\u003cp>\u003cstrong>54 Mint\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/54+Mint+SF/@37.7825768,-122.4101756,17z/data=!3m1!4b1!4m5!3m4!1s0x808580842deb933f:0xfee4397b25a1c505!8m2!3d37.7825768!4d-122.4079816\">16 Mint Plaza, San Francisco\u003c/a>\u003cbr>\nReservations: 415-543-5100; Hours: 12pm–8pm\u003cbr>\n$55 per person (tax, gratuity, and beverages not included)\u003c/p>\n\u003cp>\u003cstrong>Mother’s Day\u003c/strong> is fast approaching (\u003cstrong>Sunday, May 13\u003c/strong>, gang!), and it’s the one day you really need to make sure your mom is well-fed—after all the years of feeding you, it’s the least you can do. If your mama is more like a food-lovin’ \u003cem>mamma\u003c/em>, you’ll want to take her to \u003ca href=\"http://www.54mint.com/sanfrancisco\">54 Mint\u003c/a>, since the Italians know all about honoring their mothers! Their \u003ca href=\"http://www.54mint.com/upcoming-events\">three-course, family-style meal\u003c/a> is available from 12pm–8pm, and includes choices like fava bean and pea-shoot salad with pecorino (eat your greens!), porchetta, and tiramisu.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Tawla\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tawla/@37.7696322,-122.4245722,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e2046be4779:0xcebfb5042cfbd738!8m2!3d37.7696322!4d-122.4223782\">206 Valencia St., San Francisco\u003c/a>\u003cbr>\nHours: 11am–2pm\u003c/p>\n\u003cp>If mom’s palate leans more toward the adventurous, \u003ca href=\"http://www.tawlasf.com/\">Tawla\u003c/a> is hosting an Eastern Mediterranean feast, and good news, you can come by for a savory brunch on either \u003cstrong>Saturday, May 12 or Sunday, May 13\u003c/strong>. There’s their incredible housemade pide (cheese-stuffed flatbread, with fresh chile and herb salad, pickles), roast leg of lamb with three sauces, and their special batata harra (crispy potatoes, maras, sumac, and you can add an egg, which is a great idea), plus other sides and vegetable dishes.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>ROOH\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Rooh/@37.7812983,-122.3948759,17z/data=!3m1!4b1!4m5!3m4!1s0x808580787b995e7f:0x48f12b30cd7c8cdd!8m2!3d37.7812983!4d-122.3926819\">333 Brannan St., San Francisco\u003c/a>\u003cbr>\nHours: 11am-2:30pm and 5pm-9pm\u003c/p>\n\u003cp>Another spot that should be mom-approved (mine loved it) is \u003ca href=\"http://roohsf.com/\">ROOH\u003c/a> in SoMa. This stylin’ progressive Indian restaurant is offering a three-course, prix fixe menu ($45) with flavorful dishes like tandoori monkfish, beef short rib curry, and coconut halwa bread pudding for dessert. Don’t miss their gorg brunch cocktails. ROOH will be open for both brunch (11am-2:30pm) and dinner (5-9pm) on \u003cstrong>Sunday, May 12 for Mother’s Day\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_127754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Roam_burger-new.jpg\" alt=\"Roam Artisan Burgers is opening a location in Uptown Oakland.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roam Artisan Burgers is opening a location in Uptown Oakland. \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roam Artisan Burgers is opening a location in Uptown Oakland\u003c/h3>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Roam+Artisan+Burgers/@37.8092961,-122.2721718,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80adebff3a43:0xfd8a5498bdb96361!8m2!3d37.8092961!4d-122.2699778\">1951 Telegraph Ave., Oakland\u003c/a>\u003cbr>\nHours: Daily 11:30am–10pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Burger fans in the East Bay are about to get a second location of \u003ca href=\"http://www.roamburgers.com/\">Roam Artisan Burgers\u003c/a>—this latest one (their fifth) is \u003cstrong>opening in Uptown Oakland on May 11\u003c/strong>, just conveniently a block away from the Fox and Paramount Theaters. Roam is known for their sustainable sourcing and approach (the build-out was highly eco-conscious as well). The burgers are made with sustainable meats, including 100-percent grass-fed beef, free-range turkey, and an organic veggie burger. I go back to the Tejano again and again (pepper jack, jalapeño relish, avocado, tomato, white corn strips, herb ranch). There’s the fry-fecta too (russet fries, sweet potato fries, and zucchini-onion). You want a shake with that? They’re Straus Family Creamery shakes, and there’s even kombucha on tap. \u003cstrong>Bonus:\u003c/strong> this location will feature a special Springtime Burger with chimichurri, fresh mozzarella, tomato, arugula, and herb mayo. There will also be indoor and outdoor dining.\u003c/p>\n\n",
"disqusIdentifier": "127744 https://ww2.kqed.org/bayareabites/?p=127744",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/05/07/table-talk-enjoy-being-outside-with-presidio-twilight-mothers-day-picks-for-food-loving-moms-tune-in-to-fb-voices-from-the-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1308,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1525827342,
"excerpt": "Mother’s Day options in San Francisco, get outside with the return of Presidio Twilight and Picnic, and don’t miss the latest F&B Voices from the Kitchen from La Cocina.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mother’s Day options in San Francisco, get outside with the return of Presidio Twilight and Picnic, and don’t miss the latest F&B Voices from the Kitchen from La Cocina.",
"title": "Table Talk: Enjoy Being Outside with Presidio Twilight, Mother’s Day Picks for Food-Loving Moms, Tune In to F&B Voices from the Kitchen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Enjoy Being Outside with Presidio Twilight, Mother’s Day Picks for Food-Loving Moms, Tune In to F&B Voices from the Kitchen",
"datePublished": "2018-05-07T12:00:19-07:00",
"dateModified": "2018-05-08T17:55:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-enjoy-being-outside-with-presidio-twilight-mothers-day-picks-for-food-loving-moms-tune-in-to-fb-voices-from-the-kitchen",
"status": "publish",
"path": "/bayareabites/127744/table-talk-enjoy-being-outside-with-presidio-twilight-mothers-day-picks-for-food-loving-moms-tune-in-to-fb-voices-from-the-kitchen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rain is less and less in the forecast, so it’s a good time to eat alfresco at Presidio Twilight on Thursdays or Presidio Picnic on Sundays. There’s also the new rooftop bar from Twenty Five Lusk in case you don’t like nature. If you’re looking for some Mother’s Day options in San Francisco, check out these three ideas for moms who love to eat. Mark your calendar for the latest F&B Voices from the Kitchen from La Cocina, and Uptown Oakland gets an SF burger shop.\u003c/p>\n\u003cfigure id=\"attachment_127751\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-127751\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg\" alt=\"Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits.\" width=\"1201\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-520x347.jpg 520w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits. \u003ccite>(Eric Bailey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Presidio Twilight and Presidio Picnic\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Main+Parade+Ground,+Sheridan+Ave,+San+Francisco,+CA+94129/@37.8008499,-122.4622896,16.34z/data=!4m5!3m4!1s0x808586d82b468047:0x888879a31caf693!8m2!3d37.8005654!4d-122.458334\">Main Parade Ground, Sheridan Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>It’s that time of the year when San Franciscans go from a down jacket to sweater and hat (but always a scarf), and it’s also when \u003ca href=\"https://www.presidio.gov/events/presidio-twilight\">Presidio Twilight\u003c/a> returns, thanks to \u003ca href=\"https://www.presidio.gov/\">The Presidio Trust\u003c/a> and \u003ca href=\"https://offthegrid.com/\">Off the Grid\u003c/a>. Starting on May 17, every \u003cstrong>Thursday evening from 5pm–9pm\u003c/strong>, you can come down to the Main Parade Ground with your posse and gather around the fire pits and 30 cabanas (complete with lanterns), and take your pick of vittles from vendors like \u003cstrong>Mozzeria\u003c/strong> (Neapolitan pizza), lobster rolls from \u003cstrong>Cousins Maine Lobster\u003c/strong> (ask them to tell you about their \u003cem>Shark Tank\u003c/em> experience), and \u003cstrong>Johnny Doughnuts\u003c/strong> for dessert. New additions include \u003cstrong>I Love Cheesesteak\u003c/strong>, offering Asian-fusion cheesesteak like seasoned ribeye bao with onion, bell peppers, nacho cheese, and bacon. Don’t tell your cardiologist. There’s also live music and outdoor games (good idea to move around after the cheesesteak).\u003c/p>\n\u003cp>Another option is the popular \u003ca href=\"https://www.presidio.gov/events/presidio-picnic\">Presidio Picnic\u003c/a>, which already returned on \u003cstrong>Sundays, 11am–4pm\u003c/strong> — grab your friends, a blanket, sunscreen, and enjoy up to 25 different food vendors, and a yoga class at 11am.\u003c/p>\n\u003cp>Kudos to the organizers for trying to make both zero-waste events! All containers provided by food vendors are compostable, and no plastic straws or water bottles are sold—please \"leave no trace\" and think about taking \u003ca href=\"http://presidio.gov/transportation\">public transpo\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127753\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-127753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg\" alt=\"The well-appointed rooftop space at Rooftop 25.\" width=\"2000\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The well-appointed rooftop space at Rooftop 25. \u003ccite>(Anne-Claire Thieulon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Twenty-Five Lusk's Rooftop 25\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/25+Lusk/@37.7785673,-122.3965769,17z/data=!4m13!1m7!3m6!1s0x808f7fd640283cc3:0x34e12525eccbd2b5!2s25+Lusk+St,+San+Francisco,+CA+94107!3b1!8m2!3d37.7785673!4d-122.3943829!3m4!1s0x808f7fd640263903:0xf813d8d02ecda3b3!8m2!3d37.7784685!4d-122.3943108\">25 Lusk St, San Francisco\u003c/a>\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>Want more fresh air? You got it. Now open in SoMa is the new rooftop bar at \u003ca href=\"http://www.25lusk.com/\">Twenty-Five Lusk\u003c/a> called \u003cstrong>Rooftop 25\u003c/strong>. Not only is it spacious, with room for 100 guests, but it’s also tricked out with a windscreen, retractable canopy, heaters, and blankets, plus there’s a cabana lounge that fits 14 (snuggle up). Designer Cass Calder Smith from CCS Architecture + Design obviously understands San Francisco weather.\u003c/p>\n\u003cp>Here’s the fun part: it’s open \u003cstrong>Sun–Wed 11:30am–8pm and Thu–Sat 11:30am–10pm\u003c/strong>, so you can come by for chef Matthew Dolan’s menu for lunch or happy hour or dinner. Or that magic window in SF weather when we have sun for an hour at 3pm, ha. Bites include roasted oysters with tequila-yuzu butter, wood-fired pizzas or prawns, flatiron steak salad, and a Dungeness crab roll. The cocktails are also meant to be fun, including a spicy blended passion fruit margarita and bottled cocktails.\u003c/p>\n\u003cfigure id=\"attachment_127756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fandb-new.jpg\" alt=\"La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>La Cocina’s F&B Voices from the Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gray+Area+%2F+Grand+Theater/@37.7544054,-122.4205433,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808504553e4f:0x1a2a4247dede4756!8m2!3d37.7544054!4d-122.4183493\">The Gray Theater, 2665 Mission St., San Francisco\u003c/a>\u003cbr>\nFriday, June 1, 6pm-8:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>Have you ever had the chance to attend La Cocina’s \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>? It’s a biannual series of storytelling events based around a theme, sharing stories, perspectives, and voices from and about the cooks and kitchens, and people that are heard from less often than others. It’s always a poignant and revealing evening, and proceeds from F&B support La Cocina’s business incubator program.\u003c/p>\n\u003cp>The next event is on Friday, June 1, and it’s based on the theme of \u003cstrong>service\u003c/strong>, sure to be a rich topic. The night of storytellers will include Chris Colin, journalist and author; Rachel Levin, writer and editor; Binita Pradhan, owner of Bini's Kitchen; Shanna Farrell, oral historian and author of \u003cem>Bay Area Cocktails\u003c/em>;\u003cem> \u003c/em>Randy Fertel, writer and philanthropist; and many more. \u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Tickets\u003c/a> are $65 (plus $4.24 service fee), and there’s always some tasty food and drink at the beginning too.\u003c/p>\n\u003cfigure id=\"attachment_127755\" class=\"wp-caption aligncenter\" style=\"max-width: 1638px\">\u003cimg class=\"size-full wp-image-127755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rooh-ribs.jpg\" alt=\"Beef short rib curry at Rooh.\" width=\"1638\" height=\"2048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs.jpg 1638w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-520x650.jpg 520w\" sizes=\"(max-width: 1638px) 100vw, 1638px\">\u003cfigcaption class=\"wp-caption-text\">Beef short rib curry at Rooh. \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Mother's Day in San Francisco\u003c/h2>\n\u003cp>\u003cstrong>54 Mint\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/54+Mint+SF/@37.7825768,-122.4101756,17z/data=!3m1!4b1!4m5!3m4!1s0x808580842deb933f:0xfee4397b25a1c505!8m2!3d37.7825768!4d-122.4079816\">16 Mint Plaza, San Francisco\u003c/a>\u003cbr>\nReservations: 415-543-5100; Hours: 12pm–8pm\u003cbr>\n$55 per person (tax, gratuity, and beverages not included)\u003c/p>\n\u003cp>\u003cstrong>Mother’s Day\u003c/strong> is fast approaching (\u003cstrong>Sunday, May 13\u003c/strong>, gang!), and it’s the one day you really need to make sure your mom is well-fed—after all the years of feeding you, it’s the least you can do. If your mama is more like a food-lovin’ \u003cem>mamma\u003c/em>, you’ll want to take her to \u003ca href=\"http://www.54mint.com/sanfrancisco\">54 Mint\u003c/a>, since the Italians know all about honoring their mothers! Their \u003ca href=\"http://www.54mint.com/upcoming-events\">three-course, family-style meal\u003c/a> is available from 12pm–8pm, and includes choices like fava bean and pea-shoot salad with pecorino (eat your greens!), porchetta, and tiramisu.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Tawla\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tawla/@37.7696322,-122.4245722,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e2046be4779:0xcebfb5042cfbd738!8m2!3d37.7696322!4d-122.4223782\">206 Valencia St., San Francisco\u003c/a>\u003cbr>\nHours: 11am–2pm\u003c/p>\n\u003cp>If mom’s palate leans more toward the adventurous, \u003ca href=\"http://www.tawlasf.com/\">Tawla\u003c/a> is hosting an Eastern Mediterranean feast, and good news, you can come by for a savory brunch on either \u003cstrong>Saturday, May 12 or Sunday, May 13\u003c/strong>. There’s their incredible housemade pide (cheese-stuffed flatbread, with fresh chile and herb salad, pickles), roast leg of lamb with three sauces, and their special batata harra (crispy potatoes, maras, sumac, and you can add an egg, which is a great idea), plus other sides and vegetable dishes.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>ROOH\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Rooh/@37.7812983,-122.3948759,17z/data=!3m1!4b1!4m5!3m4!1s0x808580787b995e7f:0x48f12b30cd7c8cdd!8m2!3d37.7812983!4d-122.3926819\">333 Brannan St., San Francisco\u003c/a>\u003cbr>\nHours: 11am-2:30pm and 5pm-9pm\u003c/p>\n\u003cp>Another spot that should be mom-approved (mine loved it) is \u003ca href=\"http://roohsf.com/\">ROOH\u003c/a> in SoMa. This stylin’ progressive Indian restaurant is offering a three-course, prix fixe menu ($45) with flavorful dishes like tandoori monkfish, beef short rib curry, and coconut halwa bread pudding for dessert. Don’t miss their gorg brunch cocktails. ROOH will be open for both brunch (11am-2:30pm) and dinner (5-9pm) on \u003cstrong>Sunday, May 12 for Mother’s Day\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_127754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Roam_burger-new.jpg\" alt=\"Roam Artisan Burgers is opening a location in Uptown Oakland.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roam Artisan Burgers is opening a location in Uptown Oakland. \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roam Artisan Burgers is opening a location in Uptown Oakland\u003c/h3>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Roam+Artisan+Burgers/@37.8092961,-122.2721718,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80adebff3a43:0xfd8a5498bdb96361!8m2!3d37.8092961!4d-122.2699778\">1951 Telegraph Ave., Oakland\u003c/a>\u003cbr>\nHours: Daily 11:30am–10pm\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>Burger fans in the East Bay are about to get a second location of \u003ca href=\"http://www.roamburgers.com/\">Roam Artisan Burgers\u003c/a>—this latest one (their fifth) is \u003cstrong>opening in Uptown Oakland on May 11\u003c/strong>, just conveniently a block away from the Fox and Paramount Theaters. Roam is known for their sustainable sourcing and approach (the build-out was highly eco-conscious as well). The burgers are made with sustainable meats, including 100-percent grass-fed beef, free-range turkey, and an organic veggie burger. I go back to the Tejano again and again (pepper jack, jalapeño relish, avocado, tomato, white corn strips, herb ranch). There’s the fry-fecta too (russet fries, sweet potato fries, and zucchini-onion). You want a shake with that? They’re Straus Family Creamery shakes, and there’s even kombucha on tap. \u003cstrong>Bonus:\u003c/strong> this location will feature a special Springtime Burger with chimichurri, fresh mozzarella, tomato, arugula, and herb mayo. There will also be indoor and outdoor dining.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/127744/table-talk-enjoy-being-outside-with-presidio-twilight-mothers-day-picks-for-food-loving-moms-tune-in-to-fb-voices-from-the-kitchen",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_295",
"bayareabites_16144",
"bayareabites_16145",
"bayareabites_16146"
],
"featImg": "bayareabites_127749",
"label": "bayareabites_16115"
},
"bayareabites_126982": {
"type": "posts",
"id": "bayareabites_126982",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "126982",
"score": null,
"sort": [
1524148078000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16196
},
"blocks": [],
"publishDate": 1524148078,
"format": "standard",
"disqusTitle": "Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes",
"title": "Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/em>\u003c/p>\n\u003cp>Kevin Durant might be the biggest ‘Durant’ celebrity around the Bay Area these days. However, in Berkeley, it’s all about a different Durant at the moment — \u003ca href=\"https://en.wikipedia.org/wiki/Henry_Durant\">Henry Durant\u003c/a>. Yes, that’s right — the visionary higher education pioneer of the 19th century, who founded the University of California, is back in the spotlight. He lives on with Durant Street and the Hotel Durant located on his namesake thoroughfare right by the now-named UC Berkeley campus, along with the 90-year old watering hole attached to the hotel, Henry’s. Despite being in the land of Chez Panisse and all things artisanal and organic, Henry’s really has always just been a pub. It wasn’t a place for anything ‘craft’ and you certainly couldn’t call it a ‘gastropub’ when it came to food quality.\u003c/p>\n\u003cfigure id=\"attachment_127036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7997-new.jpg\" alt=\"Henry's on Durant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's on Durant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for Bay Area diners and Golden Bear students, staff and fans alike, things have dramatically changed at Henry’s. \u003ca href=\"https://en.wikipedia.org/wiki/Oski_the_Bear\">Oski\u003c/a> couldn’t be happier this spring.\u003c/p>\n\u003cp>Chris Kronner (\u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>) has arrived. Along with his immense cooking talent combined with a slick design revamp, the sweeping changes make Henry’s far more than just a destination for tailgating before heading to nearby Memorial Stadium or for students to be treated to dinner by parents if all of the Chez Panisse and Corso reservations are taken. Henry’s is striving to be both an accessible, casual spot for the local community but also has enough going for it that the entire Bay Area will take notice.\u003c/p>\n\u003cfigure id=\"attachment_127009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2415-new.jpg\" alt=\"Chef Chris Kronner at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Kronner at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, by mentioning Kronner’s name with a restaurant, the immediate question posed by his many avid followers will be, “Is there a KronnerBurger?” Well, there is indeed a burger by Kronner. It’s just not the KronnerBurger like at his (temporarily closed due to a fire) restaurant on Piedmont Ave. in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_127003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2534-new.jpg\" alt=\"The bar area Inside Henry's \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar area Inside Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between the burgers is the amount of dry-aged beef incorporated into the patty. The KronnerBurger is 100% dry-aged beef, while the Henry’s Burger ($14) has just 20% and then 80% fresh ground beef. In both cases, the meat comes from top quality, grass-fed, pasture-raised Cream Co. Holstein cattle butchered between the ages of 7 and 12 years old.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other difference answers the big question of how can you improve the already close to perfect original \u003ca href=\"https://www.facebook.com/KronnerBurgerSF/\">KronnerBurger\u003c/a>? Answer: bring in Chad Robertson, a good friend of Kronner’s and the baking virtuoso from Tartine. Yes, it’s truly a burger dream duo now where \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a> bakes the buns for this Kronner-designed burger. Tartine is also baking the other breads served at Henry’s. At KronnerBurger, the potato pain de mie buns are custom-baked by the also excellent and Oakland-based, \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. This is no slight at all on those buns but Tartine’s slightly denser sweet potato buns are a perfect, sturdy partner for the gloriously juicy four-ounce burgers at Henry’s. You’ll almost want to eat the buns by themselves.\u003c/p>\n\u003cfigure id=\"attachment_126988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2697-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Henry’s Burger is a simpler affair with pickles, roasted onions, lettuce and a thousand island-like Henry’s sauce. Guests can customize the burger with bacon, cheddar or blue cheese. Or, you can opt for the messier CheeseBoy ($15) that adds roasted tomato (sort of like ketchup in flavor but has a jammy consistency) and white American cheese, while subtracting the lettuce. Both burgers come with crisp medium-thick fries that are coated in a forest green fines herbs powder. Those fries are also available on their own with cheddar mayo for dipping ($7).\u003c/p>\n\u003cp>Let’s get one thing clear that has been incorrectly stated by many people in advance of Henry’s opening — Tartine is not a partner in the restaurant. You will not find the croissants or morning buns or chocolate soufflé cake or loaves of bread for sale at Henry’s. Kronner has been a friend of Robertson and his wife (and Tartine co-owner) Elizabeth Prueitt since 2001. To jog your San Francisco dining memory back in time a little bit, remember Bar Tartine (owned by Robertson and Prueitt) before Nick Balla and Cortney Burns were its trailblazing chefs and they steered the restaurants towards Central Europe and pickling and fermentation became the main theme? You got it — Kronner was the chef. \u003c/p>\n\u003cp>Kronner hails from North Carolina originally and came to San Francisco for cooking school. Almost as if it was fate, Kronner lived above Tartine and paid Robertson $200 a month (!!) to live there. Kronner’s first professional cooking gigs took him to some of the marquee early and mid 2000s restaurants like Town Hall and the (now closed) Slow Club, with the latter being where he was elevated to the main chef role and he started to gain citywide attention for his work. Then it was on to Serpentine in the Dogpatch, followed by Bar Tartine and finally KronnerBurger’s highly successful pop-up at Bruno’s nightclub in the Mission. That pop-up led to his permanent solo debut with Oakland’s Kronnerburger in 2015.\u003c/p>\n\u003cp>Once diners get over how skilled Kronner is at making burgers go from great to outrageous, they’ll realize what a well-rounded force he is at creating anything from grilled pork skewers with finger limes and a sweet chili sauce ($8) to roasted maitake mushrooms with mushroom caramel ($14). You’ll see signs of that at KronnerBurger like with a stellar fried chicken banh mi or bold takes on salads like the East Bay’s definitive wedge salad. It’s at Henry’s, though, where he’s really starting to show his range and some greater ambition that is rewarding for his many fans to watch. \u003c/p>\n\u003cfigure id=\"attachment_127008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2427-new.jpg\" alt=\"Co-executive chef Jeffrey Hayden\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Jeffrey Hayden \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2444-new.jpg\" alt=\"Co-executive chef Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner is assisted at Henry’s by co-executive chefs Justin Huffman (coming to Henry’s from KronnerBurger) and Jeffrey Hayden, who is best known to San Francisco diners as the opening chef at Del Popolo’s permanent location, responsible for everything non-pizza there. At Del Popolo, he crafted concise, bright salads and smaller fish and meat compositions that easily rivaled the world-class pizzas. In many ways, he’s doing the same thing with Huffman to elevate an impressive supporting cast in the shadow of the signature crowd-pleasing star, but just swapping pizza for burgers.\u003c/p>\n\u003cfigure id=\"attachment_127027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7899-new.jpg\" alt=\"Marin Miyagi oysters\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Miyagi oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tables and hungry bar patrons will start with some Marin Miyagi oysters joined by a peppercorn mignonette, a spicy-acidic combination that Kronner loves and solves the dilemma of whether to add either horseradish or mignonette, or combine both ($18 for a half dozen). The oysters are just one of a dozen ‘snacks’ that range from spicy hot wings with a housemade Fresno chile hot sauce ($12) to roast bone marrow ($16) to a delicate yellowtail crudo accented by peanut, sesame, cayenne pepper and a radish vinaigrette ($15). \u003c/p>\n\u003cfigure id=\"attachment_127066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7947-new1.jpg\" alt=\"Marinated feta with za'atar, Tartine country bread and charred onion honey\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated feta with za'atar, Tartine country bread and charred onion honey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine’s renowned thick-sliced country loaf appears in different forms for the ‘snacks,’ whether it’s just as a bread plate with cultured butter ($5); to sop up the absinthe butter broth for steamed mussels ($14); or, most impressively, arriving charred, slathered with charred-onion honey and ready to be covered by a profoundly smooth, fresh feta cheese from a specific maker in Ohio that possesses none of the watery, crumbly blandness usually associated with feta ($11). \u003c/p>\n\u003cfigure id=\"attachment_127019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2614-new.jpg\" alt=\"Lamb leg with peppercorn labneh and carrot salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb leg with peppercorn labneh and carrot salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the ‘snacks’ is lamb leg ($15). Yes, lamb leg is a snack here, where thin rosy slices are given a light dusting of Middle Eastern spices and fanned across a narrow small plate, garnished by a carrot shreds salad and peppercorn labneh. \u003c/p>\n\u003cfigure id=\"attachment_127028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7893-new.jpg\" alt=\"Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-127028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next on the menu is the ‘produce’ section and that’s where Henry’s really starts channeling a tiny bit of classic Chez Panisse-Berkeley cuisine with lovely salads and vegetable plates. A basic Henry’s red lettuce salad ($9) comes with a charred citrus vinaigrette and tempura-like crispy flowering broccoli partner with rice wine vinaigrette ($12). The group’s knockout dish is a smoked carrot salad ($13) with as much umami as the burger’s dry-aged beef. Each bite contrasts with crunch from raw carrots, puffed grains and spiced nuts, then a sweet jolt from golden raisins and blood orange segments. Chrysanthemum greens serve as the base and it’s all tied together by a light soy-based miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_127025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7918-new.jpg\" alt=\"Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner continues the vegan dressings and condiments theme in a sharply charred Arrowhead cabbage dish ($13), joined by cinnamon and sugar-dusted seeds, kumquats and a vegan aioli made from. This type of cabbage is almost meaty in flavor and has the strength of tender little gem lettuce spears. It’s entirely unlike the pale cabbage leaves associated with cole slaw.\u003c/p>\n\u003cp>Finally, there are the two burgers under the ‘burgers’ section and a handful of ‘mains.’ For that latter category, diners will be tempted by roasted chicken (again from Cream Co.) with miso jus and a panzanella salad using Tartine bread ($29), or a Mediterranean-evoking swordfish with smoked tomato tonnato, fried leeks, capers and onions ($26). On cooler evenings, keep an eye on coal-roasted lamb neck with spring vegetables and mint ($25) or gnocchi with white cheddar mornay ($14) and the option to add dry-aged beef sugo ($5). Henry’s still has a little bit of the pub feel on the ‘mains,’ as well, with a pork sausage plate ($16). \u003c/p>\n\u003cfigure id=\"attachment_127056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\" alt=\"Henry's menu\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, diners will wonder if there really is a distinct cuisine or theme to Henry’s menu? It’s kind of a gastropub but also has some intense and creative dishes that lean heavily towards vegetables, deft spicing and even a little bit of funk. This is what Kronner is so great at. Like with his burgers, he cooks appealing food that a wide audience will enjoy. It’s sophisticated enough for discerning professors but also relatable for an unadventurous freshman at the neighboring dorm. His style of cooking fills a much-needed friendly, midscale restaurant with edginess niche in Berkeley. Plus, it might not be ideal for diners on a student’s budget but the prices are much lower than their equivalents across the Bay Bridge. There, the ‘mains’ would no doubt find their way over $30. So, why not splurge on dessert?\u003c/p>\n\u003cfigure id=\"attachment_127015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7883-new.jpg\" alt=\"Olive oil cake with blood oranges and pistachios\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cake with blood oranges and pistachios \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as kitchens seem to be focusing on \u003ca href=\"https://www.nytimes.com/2018/04/10/dining/ice-cream-sundaes-restaurants-new-york.html\">sundaes\u003c/a> or altogether ignoring desserts, Henry’s quartet of sweet options invites sticking around for a closing bite. A moist olive oil cake ($8) pops when an oversized bite combines the centerpiece cake with fresh blood oranges, pistachios and whipped cream ($8). Other options include a honey pie ($7); a spring powerhouse combination of strawberry sherbet, rhubarb, hibiscus and rose streusel ($7); and a chocolate-peanut butter semifreddo to satisfy the many chocolate-only dessert fans in the audience ($8). \u003c/p>\n\u003cfigure id=\"attachment_127023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2543-new.jpg\" alt=\"Inside the Tavern Room at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Tavern Room at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner’s wife Ashley Hildreth and Luke Foss led the redesign for the 100-seat space, split between 60 spots in the Tavern Room and 40 in the Durant Dining Room. The redwood-topped bar anchors the Tavern Room portion with plenty of dark wood furnishing, candles and vintage brass accents like you would expect from an old-fashioned tavern. Take note of the mirrors above the bar that actually hide televisions. Those TVs only appear for showing important sporting events. It’s a nifty touch that more restaurants should do where fans won’t miss key Warriors or Giants games but also makes the bar have a true old-timey atmosphere instead of falling into the ubiquitous sports bar territory. \u003c/p>\n\u003cfigure id=\"attachment_127005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2474-new.jpg\" alt=\"The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main Durant Room dining area is beautifully spacious with sunlight streaming on the curved, tufted black leather steakhouse booths at the windows and their marble tables. The livened up area has the glamorous feel and appearance of a mid-century estate’s posh conservatory. It sure doesn’t look like your typical pregame watering hole.\u003c/p>\n\u003cfigure id=\"attachment_127013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2397-new.jpg\" alt=\"Graduate Berkeley -entrance to Henry's\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Graduate Berkeley -entrance to Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, the Hotel Durant was taken over by Graduate Hotels, a burgeoning brand that has an interesting strategy of taking over fading university town hotels and transforming them into boutique accommodations with a throwback collegiate-scholarly theme. The Durant is their first location in California and we’ll see if Palo Alto is next on the horizon. After all, they give Cal’s rival a shout out with the Stanford decorated urinal in the men’s restroom à la the Cal one at Palo Alto’s Epiphany Hotel. It seems like the Pac 12 rivalry is much more than just about winning the Axe these days.\u003c/p>\n\u003cfigure id=\"attachment_126990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2708-new.jpg\" alt=\"General manager, Howie Correa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General manager, Howie Correa \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Kronner and Tartine are the household names for Bay Area readers and the general manager, Howie Correa, is a Chez Panisse alum, there are also two key Los Angeles restaurant industry celebrities involved with Henry’s. Both also do have important ties to the Bay Area worth noting. Bill Chait is arguably the most prolific restaurateur in that city (Bestia, Otium, Republique and many more) and is an investor in Henry’s. He’s also a proud UC Berkeley alum. Meanwhile, the cocktails are designed by Julian Cox, the bar star of Los Angeles who masterminded too many highly regarded cocktail menus and has won too many awards to count at this point. The Bon Vivants (Trick Dog) are the closest thing we have to him in the Bay Area. That being said, he’s even closer to the Bay Area now as the designer of Tartine Manufactory’s newly launched cocktail program. \u003c/p>\n\u003cp>Cox’s cocktails are exciting without being too fussy. The most elaborate drink probably is the ‘Thornburg Village Special’ ($12) tying together manzanilla sherry, blueberries, white honey, lime, absinthe and an amaro-like liqueur, China China. The ‘Western Sour’ ($12) is a whiskey sour variation with falernum and grapefruit liqueur. Meanwhile, the spirit-forward ‘Speakerboxx’ ($12) pairs the unlikely duo of scotch and Sauternes with Peychaud’s bitters. On the lighter side, ‘English Spring’ elegantly screams “garden party sipper” with a Kir Royale-leaning combination of gin, Champagne, crème de Cassis and raspberry cordial ($11). \u003c/p>\n\u003cfigure id=\"attachment_127057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\" alt=\"Henry's beverage menu \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's beverage menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a dozen glasses of wine are available, mixing labels from Europe, Sonoma favorites (Luuma, Scribe) and a refreshing red blend from Oakland’s own Broc Cellars. For the most part, the wines are the unfiltered ‘natural’ style that is so trendy these days. Beers on tap are mostly from small Northern California breweries and generously priced usually at $6 a pour.\u003c/p>\n\u003cp>Happy hour runs for three hours before dinner and three hours afterwards, appealing to all kinds of smartly frugal crowds. There are some great deals to find with $7 glasses of wine, $4 beers, a few discounted cocktails and snacks like the fries and smoked potato chips with a vegan broccoli-cheddar dip. Henry’s also plans to keep the tradition of rollicking, grand tailgates before football games this fall. More information will come about that in the next few months.\u003c/p>\n\u003cfigure id=\"attachment_127059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7988-new.jpg\" alt=\"Henry's Happy Hour menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's Happy Hour menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, the tailgates will still have the same excitement of the old days, but there is an obvious new excitement at the reinvigorated pub in the old Hotel Durant. Chris Kronner and his all-star team are here. It’s time for a burger — and some cocktails, smoked carrot salad and Tartine bread. If only we all had this option across the street when we were college students.\u003c/p>\n\u003cfigure id=\"attachment_127012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2382-new.jpg\" alt=\"Henry's exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.graduatehotels.com/berkeley/restaurant/henrys/\">\u003cstrong>Henry’s\u003c/strong>\u003c/a>\u003cbr>\n2600 Durant Avenue \u003ca href=\"https://www.google.com/maps/place/Henry's+Restaurant/@37.8679688,-122.2587233,17z/data=!3m1!4b1!4m5!3m4!1s0x80857c2fafbe5a3b:0xdaa5622c1a2e7ec9!8m2!3d37.8679646!4d-122.2565293\">MAP\u003c/a>\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-8981\u003cbr>\nHours: Dinner nightly from 6 PM to 10 PM ; happy hour daily from 3 PM-6 PM and 10 PM-1 AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henrysberkeley/\">Henry's at The Graduate Berkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/henrys_berkeley/?hl=en\">@henrys_berkeley\u003c/a>\u003cbr>\nPrice Range: $$$ (small plates are priced $7-16 and mains between $20-$30)\u003c/p>\n\n",
"disqusIdentifier": "126982 https://ww2.kqed.org/bayareabites/?p=126982",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/04/19/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2926,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1530252071,
"excerpt": "With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.",
"title": "Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes",
"datePublished": "2018-04-19T07:27:58-07:00",
"dateModified": "2018-06-28T23:01:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes",
"status": "publish",
"path": "/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/em>\u003c/p>\n\u003cp>Kevin Durant might be the biggest ‘Durant’ celebrity around the Bay Area these days. However, in Berkeley, it’s all about a different Durant at the moment — \u003ca href=\"https://en.wikipedia.org/wiki/Henry_Durant\">Henry Durant\u003c/a>. Yes, that’s right — the visionary higher education pioneer of the 19th century, who founded the University of California, is back in the spotlight. He lives on with Durant Street and the Hotel Durant located on his namesake thoroughfare right by the now-named UC Berkeley campus, along with the 90-year old watering hole attached to the hotel, Henry’s. Despite being in the land of Chez Panisse and all things artisanal and organic, Henry’s really has always just been a pub. It wasn’t a place for anything ‘craft’ and you certainly couldn’t call it a ‘gastropub’ when it came to food quality.\u003c/p>\n\u003cfigure id=\"attachment_127036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7997-new.jpg\" alt=\"Henry's on Durant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's on Durant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for Bay Area diners and Golden Bear students, staff and fans alike, things have dramatically changed at Henry’s. \u003ca href=\"https://en.wikipedia.org/wiki/Oski_the_Bear\">Oski\u003c/a> couldn’t be happier this spring.\u003c/p>\n\u003cp>Chris Kronner (\u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>) has arrived. Along with his immense cooking talent combined with a slick design revamp, the sweeping changes make Henry’s far more than just a destination for tailgating before heading to nearby Memorial Stadium or for students to be treated to dinner by parents if all of the Chez Panisse and Corso reservations are taken. Henry’s is striving to be both an accessible, casual spot for the local community but also has enough going for it that the entire Bay Area will take notice.\u003c/p>\n\u003cfigure id=\"attachment_127009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2415-new.jpg\" alt=\"Chef Chris Kronner at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Kronner at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, by mentioning Kronner’s name with a restaurant, the immediate question posed by his many avid followers will be, “Is there a KronnerBurger?” Well, there is indeed a burger by Kronner. It’s just not the KronnerBurger like at his (temporarily closed due to a fire) restaurant on Piedmont Ave. in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_127003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2534-new.jpg\" alt=\"The bar area Inside Henry's \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar area Inside Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between the burgers is the amount of dry-aged beef incorporated into the patty. The KronnerBurger is 100% dry-aged beef, while the Henry’s Burger ($14) has just 20% and then 80% fresh ground beef. In both cases, the meat comes from top quality, grass-fed, pasture-raised Cream Co. Holstein cattle butchered between the ages of 7 and 12 years old.\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 other difference answers the big question of how can you improve the already close to perfect original \u003ca href=\"https://www.facebook.com/KronnerBurgerSF/\">KronnerBurger\u003c/a>? Answer: bring in Chad Robertson, a good friend of Kronner’s and the baking virtuoso from Tartine. Yes, it’s truly a burger dream duo now where \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a> bakes the buns for this Kronner-designed burger. Tartine is also baking the other breads served at Henry’s. At KronnerBurger, the potato pain de mie buns are custom-baked by the also excellent and Oakland-based, \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. This is no slight at all on those buns but Tartine’s slightly denser sweet potato buns are a perfect, sturdy partner for the gloriously juicy four-ounce burgers at Henry’s. You’ll almost want to eat the buns by themselves.\u003c/p>\n\u003cfigure id=\"attachment_126988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2697-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Henry’s Burger is a simpler affair with pickles, roasted onions, lettuce and a thousand island-like Henry’s sauce. Guests can customize the burger with bacon, cheddar or blue cheese. Or, you can opt for the messier CheeseBoy ($15) that adds roasted tomato (sort of like ketchup in flavor but has a jammy consistency) and white American cheese, while subtracting the lettuce. Both burgers come with crisp medium-thick fries that are coated in a forest green fines herbs powder. Those fries are also available on their own with cheddar mayo for dipping ($7).\u003c/p>\n\u003cp>Let’s get one thing clear that has been incorrectly stated by many people in advance of Henry’s opening — Tartine is not a partner in the restaurant. You will not find the croissants or morning buns or chocolate soufflé cake or loaves of bread for sale at Henry’s. Kronner has been a friend of Robertson and his wife (and Tartine co-owner) Elizabeth Prueitt since 2001. To jog your San Francisco dining memory back in time a little bit, remember Bar Tartine (owned by Robertson and Prueitt) before Nick Balla and Cortney Burns were its trailblazing chefs and they steered the restaurants towards Central Europe and pickling and fermentation became the main theme? You got it — Kronner was the chef. \u003c/p>\n\u003cp>Kronner hails from North Carolina originally and came to San Francisco for cooking school. Almost as if it was fate, Kronner lived above Tartine and paid Robertson $200 a month (!!) to live there. Kronner’s first professional cooking gigs took him to some of the marquee early and mid 2000s restaurants like Town Hall and the (now closed) Slow Club, with the latter being where he was elevated to the main chef role and he started to gain citywide attention for his work. Then it was on to Serpentine in the Dogpatch, followed by Bar Tartine and finally KronnerBurger’s highly successful pop-up at Bruno’s nightclub in the Mission. That pop-up led to his permanent solo debut with Oakland’s Kronnerburger in 2015.\u003c/p>\n\u003cp>Once diners get over how skilled Kronner is at making burgers go from great to outrageous, they’ll realize what a well-rounded force he is at creating anything from grilled pork skewers with finger limes and a sweet chili sauce ($8) to roasted maitake mushrooms with mushroom caramel ($14). You’ll see signs of that at KronnerBurger like with a stellar fried chicken banh mi or bold takes on salads like the East Bay’s definitive wedge salad. It’s at Henry’s, though, where he’s really starting to show his range and some greater ambition that is rewarding for his many fans to watch. \u003c/p>\n\u003cfigure id=\"attachment_127008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2427-new.jpg\" alt=\"Co-executive chef Jeffrey Hayden\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Jeffrey Hayden \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2444-new.jpg\" alt=\"Co-executive chef Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner is assisted at Henry’s by co-executive chefs Justin Huffman (coming to Henry’s from KronnerBurger) and Jeffrey Hayden, who is best known to San Francisco diners as the opening chef at Del Popolo’s permanent location, responsible for everything non-pizza there. At Del Popolo, he crafted concise, bright salads and smaller fish and meat compositions that easily rivaled the world-class pizzas. In many ways, he’s doing the same thing with Huffman to elevate an impressive supporting cast in the shadow of the signature crowd-pleasing star, but just swapping pizza for burgers.\u003c/p>\n\u003cfigure id=\"attachment_127027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7899-new.jpg\" alt=\"Marin Miyagi oysters\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Miyagi oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tables and hungry bar patrons will start with some Marin Miyagi oysters joined by a peppercorn mignonette, a spicy-acidic combination that Kronner loves and solves the dilemma of whether to add either horseradish or mignonette, or combine both ($18 for a half dozen). The oysters are just one of a dozen ‘snacks’ that range from spicy hot wings with a housemade Fresno chile hot sauce ($12) to roast bone marrow ($16) to a delicate yellowtail crudo accented by peanut, sesame, cayenne pepper and a radish vinaigrette ($15). \u003c/p>\n\u003cfigure id=\"attachment_127066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7947-new1.jpg\" alt=\"Marinated feta with za'atar, Tartine country bread and charred onion honey\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated feta with za'atar, Tartine country bread and charred onion honey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine’s renowned thick-sliced country loaf appears in different forms for the ‘snacks,’ whether it’s just as a bread plate with cultured butter ($5); to sop up the absinthe butter broth for steamed mussels ($14); or, most impressively, arriving charred, slathered with charred-onion honey and ready to be covered by a profoundly smooth, fresh feta cheese from a specific maker in Ohio that possesses none of the watery, crumbly blandness usually associated with feta ($11). \u003c/p>\n\u003cfigure id=\"attachment_127019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2614-new.jpg\" alt=\"Lamb leg with peppercorn labneh and carrot salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb leg with peppercorn labneh and carrot salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the ‘snacks’ is lamb leg ($15). Yes, lamb leg is a snack here, where thin rosy slices are given a light dusting of Middle Eastern spices and fanned across a narrow small plate, garnished by a carrot shreds salad and peppercorn labneh. \u003c/p>\n\u003cfigure id=\"attachment_127028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7893-new.jpg\" alt=\"Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-127028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next on the menu is the ‘produce’ section and that’s where Henry’s really starts channeling a tiny bit of classic Chez Panisse-Berkeley cuisine with lovely salads and vegetable plates. A basic Henry’s red lettuce salad ($9) comes with a charred citrus vinaigrette and tempura-like crispy flowering broccoli partner with rice wine vinaigrette ($12). The group’s knockout dish is a smoked carrot salad ($13) with as much umami as the burger’s dry-aged beef. Each bite contrasts with crunch from raw carrots, puffed grains and spiced nuts, then a sweet jolt from golden raisins and blood orange segments. Chrysanthemum greens serve as the base and it’s all tied together by a light soy-based miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_127025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7918-new.jpg\" alt=\"Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner continues the vegan dressings and condiments theme in a sharply charred Arrowhead cabbage dish ($13), joined by cinnamon and sugar-dusted seeds, kumquats and a vegan aioli made from. This type of cabbage is almost meaty in flavor and has the strength of tender little gem lettuce spears. It’s entirely unlike the pale cabbage leaves associated with cole slaw.\u003c/p>\n\u003cp>Finally, there are the two burgers under the ‘burgers’ section and a handful of ‘mains.’ For that latter category, diners will be tempted by roasted chicken (again from Cream Co.) with miso jus and a panzanella salad using Tartine bread ($29), or a Mediterranean-evoking swordfish with smoked tomato tonnato, fried leeks, capers and onions ($26). On cooler evenings, keep an eye on coal-roasted lamb neck with spring vegetables and mint ($25) or gnocchi with white cheddar mornay ($14) and the option to add dry-aged beef sugo ($5). Henry’s still has a little bit of the pub feel on the ‘mains,’ as well, with a pork sausage plate ($16). \u003c/p>\n\u003cfigure id=\"attachment_127056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\" alt=\"Henry's menu\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, diners will wonder if there really is a distinct cuisine or theme to Henry’s menu? It’s kind of a gastropub but also has some intense and creative dishes that lean heavily towards vegetables, deft spicing and even a little bit of funk. This is what Kronner is so great at. Like with his burgers, he cooks appealing food that a wide audience will enjoy. It’s sophisticated enough for discerning professors but also relatable for an unadventurous freshman at the neighboring dorm. His style of cooking fills a much-needed friendly, midscale restaurant with edginess niche in Berkeley. Plus, it might not be ideal for diners on a student’s budget but the prices are much lower than their equivalents across the Bay Bridge. There, the ‘mains’ would no doubt find their way over $30. So, why not splurge on dessert?\u003c/p>\n\u003cfigure id=\"attachment_127015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7883-new.jpg\" alt=\"Olive oil cake with blood oranges and pistachios\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cake with blood oranges and pistachios \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as kitchens seem to be focusing on \u003ca href=\"https://www.nytimes.com/2018/04/10/dining/ice-cream-sundaes-restaurants-new-york.html\">sundaes\u003c/a> or altogether ignoring desserts, Henry’s quartet of sweet options invites sticking around for a closing bite. A moist olive oil cake ($8) pops when an oversized bite combines the centerpiece cake with fresh blood oranges, pistachios and whipped cream ($8). Other options include a honey pie ($7); a spring powerhouse combination of strawberry sherbet, rhubarb, hibiscus and rose streusel ($7); and a chocolate-peanut butter semifreddo to satisfy the many chocolate-only dessert fans in the audience ($8). \u003c/p>\n\u003cfigure id=\"attachment_127023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2543-new.jpg\" alt=\"Inside the Tavern Room at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Tavern Room at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner’s wife Ashley Hildreth and Luke Foss led the redesign for the 100-seat space, split between 60 spots in the Tavern Room and 40 in the Durant Dining Room. The redwood-topped bar anchors the Tavern Room portion with plenty of dark wood furnishing, candles and vintage brass accents like you would expect from an old-fashioned tavern. Take note of the mirrors above the bar that actually hide televisions. Those TVs only appear for showing important sporting events. It’s a nifty touch that more restaurants should do where fans won’t miss key Warriors or Giants games but also makes the bar have a true old-timey atmosphere instead of falling into the ubiquitous sports bar territory. \u003c/p>\n\u003cfigure id=\"attachment_127005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2474-new.jpg\" alt=\"The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main Durant Room dining area is beautifully spacious with sunlight streaming on the curved, tufted black leather steakhouse booths at the windows and their marble tables. The livened up area has the glamorous feel and appearance of a mid-century estate’s posh conservatory. It sure doesn’t look like your typical pregame watering hole.\u003c/p>\n\u003cfigure id=\"attachment_127013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2397-new.jpg\" alt=\"Graduate Berkeley -entrance to Henry's\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Graduate Berkeley -entrance to Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, the Hotel Durant was taken over by Graduate Hotels, a burgeoning brand that has an interesting strategy of taking over fading university town hotels and transforming them into boutique accommodations with a throwback collegiate-scholarly theme. The Durant is their first location in California and we’ll see if Palo Alto is next on the horizon. After all, they give Cal’s rival a shout out with the Stanford decorated urinal in the men’s restroom à la the Cal one at Palo Alto’s Epiphany Hotel. It seems like the Pac 12 rivalry is much more than just about winning the Axe these days.\u003c/p>\n\u003cfigure id=\"attachment_126990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2708-new.jpg\" alt=\"General manager, Howie Correa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General manager, Howie Correa \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Kronner and Tartine are the household names for Bay Area readers and the general manager, Howie Correa, is a Chez Panisse alum, there are also two key Los Angeles restaurant industry celebrities involved with Henry’s. Both also do have important ties to the Bay Area worth noting. Bill Chait is arguably the most prolific restaurateur in that city (Bestia, Otium, Republique and many more) and is an investor in Henry’s. He’s also a proud UC Berkeley alum. Meanwhile, the cocktails are designed by Julian Cox, the bar star of Los Angeles who masterminded too many highly regarded cocktail menus and has won too many awards to count at this point. The Bon Vivants (Trick Dog) are the closest thing we have to him in the Bay Area. That being said, he’s even closer to the Bay Area now as the designer of Tartine Manufactory’s newly launched cocktail program. \u003c/p>\n\u003cp>Cox’s cocktails are exciting without being too fussy. The most elaborate drink probably is the ‘Thornburg Village Special’ ($12) tying together manzanilla sherry, blueberries, white honey, lime, absinthe and an amaro-like liqueur, China China. The ‘Western Sour’ ($12) is a whiskey sour variation with falernum and grapefruit liqueur. Meanwhile, the spirit-forward ‘Speakerboxx’ ($12) pairs the unlikely duo of scotch and Sauternes with Peychaud’s bitters. On the lighter side, ‘English Spring’ elegantly screams “garden party sipper” with a Kir Royale-leaning combination of gin, Champagne, crème de Cassis and raspberry cordial ($11). \u003c/p>\n\u003cfigure id=\"attachment_127057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\" alt=\"Henry's beverage menu \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's beverage menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a dozen glasses of wine are available, mixing labels from Europe, Sonoma favorites (Luuma, Scribe) and a refreshing red blend from Oakland’s own Broc Cellars. For the most part, the wines are the unfiltered ‘natural’ style that is so trendy these days. Beers on tap are mostly from small Northern California breweries and generously priced usually at $6 a pour.\u003c/p>\n\u003cp>Happy hour runs for three hours before dinner and three hours afterwards, appealing to all kinds of smartly frugal crowds. There are some great deals to find with $7 glasses of wine, $4 beers, a few discounted cocktails and snacks like the fries and smoked potato chips with a vegan broccoli-cheddar dip. Henry’s also plans to keep the tradition of rollicking, grand tailgates before football games this fall. More information will come about that in the next few months.\u003c/p>\n\u003cfigure id=\"attachment_127059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7988-new.jpg\" alt=\"Henry's Happy Hour menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's Happy Hour menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, the tailgates will still have the same excitement of the old days, but there is an obvious new excitement at the reinvigorated pub in the old Hotel Durant. Chris Kronner and his all-star team are here. It’s time for a burger — and some cocktails, smoked carrot salad and Tartine bread. If only we all had this option across the street when we were college students.\u003c/p>\n\u003cfigure id=\"attachment_127012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2382-new.jpg\" alt=\"Henry's exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's exterior \u003ccite>(Wendy Goodfriend)\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>\u003ca href=\"https://www.graduatehotels.com/berkeley/restaurant/henrys/\">\u003cstrong>Henry’s\u003c/strong>\u003c/a>\u003cbr>\n2600 Durant Avenue \u003ca href=\"https://www.google.com/maps/place/Henry's+Restaurant/@37.8679688,-122.2587233,17z/data=!3m1!4b1!4m5!3m4!1s0x80857c2fafbe5a3b:0xdaa5622c1a2e7ec9!8m2!3d37.8679646!4d-122.2565293\">MAP\u003c/a>\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-8981\u003cbr>\nHours: Dinner nightly from 6 PM to 10 PM ; happy hour daily from 3 PM-6 PM and 10 PM-1 AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henrysberkeley/\">Henry's at The Graduate Berkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/henrys_berkeley/?hl=en\">@henrys_berkeley\u003c/a>\u003cbr>\nPrice Range: $$$ (small plates are priced $7-16 and mains between $20-$30)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes",
"authors": [
"11338",
"5014"
],
"series": [
"bayareabites_16196"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_9055",
"bayareabites_16114",
"bayareabites_16113",
"bayareabites_15136",
"bayareabites_3147"
],
"featImg": "bayareabites_126992",
"label": "bayareabites_16196"
},
"bayareabites_123745": {
"type": "posts",
"id": "bayareabites_123745",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "123745",
"score": null,
"sort": [
1513701226000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1513701226,
"format": "standard",
"disqusTitle": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "123745 https://ww2.kqed.org/bayareabites/?p=123745",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/12/19/take-root-at-oakland-museum-investigates-the-who-and-why-of-growing-food-in-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 929,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1513785466,
"excerpt": "Despite the barriers, many individuals and non-profits are growing their own food in the city of Oakland. Oakland Museum's new exhibit \"Take Root\" introduces visitors to some of those people and organizations. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Despite the barriers, many individuals and non-profits are growing their own food in the city of Oakland. Oakland Museum's new exhibit "Take Root" introduces visitors to some of those people and organizations. ",
"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"datePublished": "2017-12-19T08:33:46-08:00",
"dateModified": "2017-12-20T07:57:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "take-root-at-oakland-museum-investigates-the-who-and-why-of-growing-food-in-oakland",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/gardening-and-urban-farming/",
"source": "Gardening and Urban Farming",
"path": "/bayareabites/123745/take-root-at-oakland-museum-investigates-the-who-and-why-of-growing-food-in-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\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>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/123745/take-root-at-oakland-museum-investigates-the-who-and-why-of-growing-food-in-oakland",
"authors": [
"5567"
],
"categories": [
"bayareabites_8770",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_2554",
"bayareabites_366",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_10821",
"bayareabites_16036"
],
"featImg": "bayareabites_123760",
"label": "source_bayareabites_123745"
},
"bayareabites_121568": {
"type": "posts",
"id": "bayareabites_121568",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "121568",
"score": null,
"sort": [
1508187461000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1508187461,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to the Emeryville Public Market",
"title": "Bay Area Bites Guide to the Emeryville Public Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://publicmarketemeryville.com/\" rel=\"noopener\" target=\"_blank\">Emeryville's Public Market\u003c/a> has been around since the late 1980s, but a few years ago the market announced a major renovation and upgrade project. While it's best known for the dining hall, the new project will include a grocery store from \u003ca href=\"https://www.newseasonsmarket.com/\" rel=\"noopener\" target=\"_blank\">New Seasons Market\u003c/a>, a number of retail shops, housing, and an overhaul to that popular food court taking it in the trendy fast-casual direction. \u003c/p>\n\u003cp>What is fast casual? It's hard to exactly put a finger on. Think of it as fast food, but fancier. It's a concept that promotes its chefs, ingredients, higher-quality food, but all within a low-key, bus your own dishes, set-up. It may be so hard to exactly define because \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/fast-casual-nation-the-movement-thats-changing-how-we-eat/2017/08/28/23f6d710-86c5-11e7-961d-2f373b3977ee_story.html?utm_term=.1b9a6b57605c\" rel=\"noopener\" target=\"_blank\">fast-casual can basically describe a huge majority of restaurants now\u003c/a>.\u003c/p>\n\u003cp>The next big national trend seems to be bringing all those former food trucks and fast-casual stalls into one higher-end location. \u003ca href=\"https://www.nytimes.com/2017/09/12/business/food-hall-development.html?emc=edit_nn_20170915&nl=morning-briefing&nlid=22635790&te=1&_r=1&referer=\" rel=\"noopener\" target=\"_blank\">Not so much a food court, but a dining hall\u003c/a> — which tends to focus on local or artisan purveyors and shy away from the old conceptions of cheap and tacky mall food courts.\u003c/p>\n\u003cp>As planned, the newly refreshed Public Market in Emeryville falls solidly in that space. There have been some delays in the multi-phase construction and a number of vendors have said they're struggling with business while parking remains a bit of a disaster. Ultimately, though, the plan will have nearly 20 stalls representing a range of international food and drink, with skylights, large communal tables in addition to individualized seating, and living walls and greenery.\u003c/p>\n\u003cp>Already, a number of new exciting spots (outlined below) have opened this year in the market. And Michelin Bib Gourmand award-winner \u003ca href=\"https://evilleeye.com/news-commentary/oxbows-award-winning-taqueria-c-casa-expanding-to-emeryville-public-market/\" rel=\"noopener\" target=\"_blank\">C CASA has said it will open in January\u003c/a> and Public Bar is expected later this fall. If you're looking for a lunch that's a step up from boring or a quick dinner before shopping nearby, then the Public Market is still a go-to spot. For the full experience, we went for lunch, struggled with parking, tried a number of items from different stalls, and enjoyed snacking and drinking in the communal space. Here's the standouts and a guide to everything you can eat there.\u003c/p>\n\u003ch2>Fish Face Poke Bar\u003c/h2>\n\u003cfigure id=\"attachment_121573\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_133521.jpg\">\u003cimg class=\"size-full wp-image-121573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_133521.jpg\" alt=\"\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Fish Face Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two locations in Sacramento, Fish Face Poke Bar opened its first Bay Area spot last month in the Emeryville market, as part of the poke craze sweeping the Bay Area. Chef Billy Ngo is also the owner of \u003ca href=\"http://krurestaurant.com\" target=\"_blank\" rel=\"noopener\">Kru\u003c/a>, a contemporary Japanese restaurant in Sacramento.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For anyone who's had a poke bowl before, the Fish Face counter will look very familiar: pick your size, your protein (I went with octopus and salmon, since they were out of tuna), pick your sauce, and pick your toppings (I chose ponzu sauce with avocado, cucumber and masago). Unlike most poke spots, though, Fish Face doesn't pack its bowls — $8.50 for a small, $16.50 for a large — with toppings; those are all extra. The standard bowl, before your toppings, comes with green onions, seaweed, and sesame seeds. The bowl doesn't come with a base layer of rice either — also extra money.\u003c/p>\n\u003cp>While the poke bowls are the main attraction, there are also hand rolls and sides like seaweed and kimchi. Or choose the chef's choice chirashi, a bowl of sushi rice with a mix of sauces, raw and cooked seafood, and toppings — chef's choice. Beers and sake are on tap.\u003c/p>\n\u003cp>Unlike the standard out-of-the-box poke popping up all over the Bay, Fish Face isn't simply filled with imitation crab or cheap seafood covered up by too many toppings. The focus is on the fish, primarily sourced locally and sustainably, done up in a more traditional Hawaiian poke style. A word of warning, though: with that kind of focus, it can take a while for them to make what seems like a simple bowl. And the spot can be busy at lunch; popular items sell out.\u003c/p>\n\u003cfigure id=\"attachment_121578\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_131455.jpg\">\u003cimg class=\"size-full wp-image-121578\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_131455.jpg\" alt=\"\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fish Face Poke Bar counter. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" rel=\"noopener\" target=\"_blank\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\nTelephone: (510) 907-3947\u003cbr>\nPrice: $$ ($8.50-$16.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/fishfacepokebar\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishfacepokebar/\" target=\"_blank\" rel=\"noopener\">@fishfacepokebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fishfacepokebar\" target=\"_blank\" rel=\"noopener\">@fishfacepokebar\u003c/a>\u003c/p>\n\u003ch2>KoJa Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121575\" class=\"wp-caption aligncenter\" style=\"max-width: 3024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125526-e1507613057573.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125526-e1507613057573.jpg\" alt=\"\" width=\"3024\" height=\"4032\" class=\"size-full wp-image-121575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573.jpg 3024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-520x693.jpg 520w\" sizes=\"(max-width: 3024px) 100vw, 3024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Umami fries at Koja Kitchen. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Originally a popular food truck, this twist on Korean-Japanese opened its second brick-and-mortar location in the Public Market in 2015. (KoJa is a mash-up of \"Korean\" and \"Japanese.\") The signature burger is also called the KoJa — the original comes with Korean BBQ ribs in their special sauce between garlic rice buns.\u003c/p>\n\u003cp>There are countless lunch items on the menu: BBQ, braised pork, and even soy/mushroom KoJa burgers ($6.50-$9.75); bowls full of that same unique BBQ, braised pork, and tuna ($7-$12); and additional tacos and salads. Add a fried egg to the top of anything. There's also a house-made strawberry-mango-mint lemonade. But what I really wanted to try was the famous fries. We've written before about \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/29/the-bay-area-bites-guide-to-5-favorite-french-fry-dishes-in-oakland-berkeley-and-richmond/\" rel=\"noopener\" target=\"_blank\">the kamikaze fries\u003c/a>, but I ordered the umami version. It's a pile of delicious and filling braised pork, special sauce, garlic aioli, masago, and fried onions. I know people might order the fries on the side, but they require a fork and could serve as a small lunch all on their own. The only downside is that you might need to balance out all the intense flavors. KoJa is also primarily a lunch location, so keep in mind it might be closed by the time you show up for dinner.\u003c/p>\n\u003cfigure id=\"attachment_121574\" class=\"wp-caption aligncenter\" style=\"max-width: 3024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_124801-e1507686806148.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_124801-e1507686806148.jpg\" alt=\"\" width=\"3024\" height=\"4032\" class=\"size-full wp-image-121574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148.jpg 3024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-520x693.jpg 520w\" sizes=\"(max-width: 3024px) 100vw, 3024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KoJa Kitchen \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kojakitchen.com/\" rel=\"noopener\" target=\"_blank\">KoJa Kitchen\u003c/a>\u003c/strong>\u003cbr>\nTelephone: (510) 350-8034\u003cbr>\nPrice: $$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener\">KoJa Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/\" target=\"_blank\" rel=\"noopener\">@kojakitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kojakitchen\" target=\"_blank\" rel=\"noopener\">@kojakitchen\u003c/a>\u003c/p>\n\u003ch2>The Periodic Table & Shiba Ramen\u003c/h2>\n\u003cfigure id=\"attachment_121571\" class=\"wp-caption aligncenter\" style=\"max-width: 3024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_132608-e1507612936461.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_132608-e1507612936461.jpg\" alt=\"\" width=\"3024\" height=\"4032\" class=\"size-full wp-image-121571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461.jpg 3024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-520x693.jpg 520w\" sizes=\"(max-width: 3024px) 100vw, 3024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Triple Voodoo Inception Belgian Golden Strong Ale and the Bloody Mariko at the Periodic Table. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up ramen for almost two years now, Shiba Ramen has become a destination in the East Bay — and one \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/02/shiba-ramen-emeryvilles-first-destination-restaurant/\" rel=\"noopener\" target=\"_blank\">we've covered before\u003c/a>. Now, the husband-wife team Jake Freed and Hiroko Nakamura have opened The Periodic Table next door as part of an effort to bring a taproom and sake bar to the area. It's their effort to show the Bay Area Japanese drinking culture and to complement what they've done with ramen. The whole place is also done up with a simple, modern chemistry theme, since the duo were PhD chemistry students when they met.\u003c/p>\n\u003cp>The Periodic Table features a rotating line-up of local taps, of which I tried the \u003ca href=\"https://www.triplevoodoo.com/\" rel=\"noopener\" target=\"_blank\">Triple Voodoo\u003c/a> Inception Belgian Golden, which was light and refreshing. The primary focus, though, is on Japanese spirits, cocktails, and sake. One of the signature drinks is the Bloody Mariko, a take on the Bloody Mary with shochu and wasabi ($10). I'm not a huge Bloody Mary fan, but it's smooth with a nice bite. The sake menu is also long and detailed.\u003c/p>\n\u003cp>In addition, there's a simple bar menu, with some bites from Shiba next door, like the TPT Burger with yuzu kosho mayo and shiso, griddled onions ($11), Shiba wings ($7.50 for six pieces, $13 for twelve pieces), chashu pies stuffed with miso pork chashu ($4) and, of course, ramen ($10.50 – $13.50). While you can't bring food from other restaurants into the bar, you can take your drinks out into the common market seating — which may ultimately hurt the draw of sitting inside the sleek space. Though, if the market starts to attract more of a dinner crowd, then the combo of Shiba and Periodic Table will be a draw.\u003c/p>\n\u003cfigure id=\"attachment_121609\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o.jpg\" alt=\"\" width=\"1080\" height=\"912\" class=\"size-full wp-image-121609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-800x676.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-768x649.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-1020x861.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-960x811.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-520x439.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry veggie ramen at Shiba \u003ccite>(Courtesy of Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.theperiodictable.bar/\" rel=\"noopener\" target=\"_blank\">The Periodic Table\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.shibaramen.com/\" rel=\"noopener\" target=\"_blank\">Shiba Ramen\u003c/a>\u003c/strong>\u003cbr>\nTelephone: (510) 985-8309\u003cbr>\nPrice: $$ (ramen: $10.50-$12.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/shibaramen/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener\">Shiba Ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\" rel=\"noopener\">@shibaramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\" rel=\"noopener\">@shiba_ramen\u003c/a>\u003c/p>\n\u003ch2>Paradita Eatery\u003c/h2>\n\u003cfigure id=\"attachment_121579\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125823.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125823.jpg\" alt=\"\" width=\"4032\" height=\"3024\" class=\"size-full wp-image-121579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pollo a la brasa at Paradita. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Carlos Altamirano may have just opened another restaurant, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/09/16/preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire/\" rel=\"noopener\" target=\"_blank\">Barranco Cocina Peruana in Lafayette\u003c/a>, but his Peruvian empire first expanded earlier this year with Paradita's opening in Emeryville. Altamirano also owns Mochica in Potrero Hill, Piqueos in Bernal Heights, La Costanera in Montara, the Sanguchon food trucks, and Parada in Walnut Creek — which Paradita's name is a play off of. \u003c/p>\n\u003cp>As opposed to his more upscale restaurants, Paradita is the fast-casual version: primarily lunch items, roast chickens, and stews. While the menu varies somewhat, there are sandwiches like the Pan con Chicharron ($9.75), and bowls of rice, meat, and vegetables, like the Aji de Gallina stewed chicken ($12.75). You can also get skewers and empanadas, and pisco sours to drink. Everything in this casual concept comes in paper or compostable containers.\u003c/p>\n\u003cp>We ate the pollo a la brasa (half $13.50; whole $23.50). The Peruvian rotisserie chicken specialty of the place comes with fries, which you can upgrade to the tastier Yucca fries. The chicken is covered in a spice mix and roasted until the skin is crispy. There are also two sauces for dipping on the side — a huancaína or a chimichurri. While the chicken is tender and juicy, it needs the sauces to really add flavor. \u003c/p>\n\u003cp>The place, itself, is bigger than most of the other restaurants in the market hall. With secluded tables and bar seats, along with spots outside and its own colorful entrance, Paradita feels more like a mini-lunch spot than part of a larger food court. But it still has the perks of extra options right around the corner.\u003c/p>\n\u003cfigure id=\"attachment_121577\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125307.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125307.jpg\" alt=\"\" width=\"4032\" height=\"3024\" class=\"size-full wp-image-121577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paradita Eatery \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://paradita.com/\" rel=\"noopener\" target=\"_blank\">Paradita Eatery\u003c/a>\u003c/strong>\u003cbr>\nTelephone: (510) 808-5073\u003cbr>\nPrice: $$ ($9-$13.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ParaditaEatery/\" target=\"_blank\" rel=\"noopener\">Paradita Eatery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ParaditaEatery/\" target=\"_blank\" rel=\"noopener\">@paraditaeatery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ParaditaEatery/\" target=\"_blank\" rel=\"noopener\">@paraditaeatery\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_121569\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_131817.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_131817.jpg\" alt=\"\" width=\"4032\" height=\"3024\" class=\"size-full wp-image-121569\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining hall at the Public Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the market is largely a mix of things coming soon and those that have been in place for a year or two. In the middle are large dining tables, bar tables, and smaller tables for couples or groups. But just because it's all still under construction and parking can be confusing doesn't mean there aren't lots of great places to eat inside. Along with a \u003ca href=\"https://www.peets.com/?gclid=EAIaIQobChMIrNLSpIL21gIVBgtpCh117waAEAAYASAAEgJX2fD_BwE\" rel=\"noopener\" target=\"_blank\">Peet's Coffee\u003c/a>, here are the rest of the dining options in the market. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hotitalian.net/\" rel=\"noopener\" target=\"_blank\">Hot Italian\u003c/a>\u003c/strong>\u003cbr>\nWith two locations in Sacramento and Davis, this is Hot Italian's first Bay Area restaurant serving up what they call 'new Italian.' But you'll recognize some old classics: paninis, calzones, salads, salumi. It's really about the pizza, though. Zoning rules wouldn't allow a wood-burning oven, so it's all electric here, but they've still attracted a following with fresh ingredients, unique combinations, and dishes named for famous Italians.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mayomustard.com/\" rel=\"noopener\" target=\"_blank\">Mayo & Mustard\u003c/a>\u003c/strong>\u003cbr>\nOriginally a food truck, Mayo & Mustard's sandwiches have loyal fans. Make your own or choose one of their specials, like the tri tip w/ BBQ and horseradish on a Dutch crunch roll. With fresh bread and ingredients, the shop can close down when they run out and hours are sometimes sporadic depending on staffing and capacity. Think of this as a small but delicious operation.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mrdewies.com/\" rel=\"noopener\" target=\"_blank\">Mr. Dewie’s Cashew Creamery\u003c/a>\u003c/strong>\u003cbr>\nThere's a reason Mr. Dewie's was included in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/13/the-bay-area-bites-guide-to-ice-cream-in-berkeley-emeryville-and-oakland/\" rel=\"noopener\" target=\"_blank\">our guide to East Bay ice cream\u003c/a>. The cashew-based ice cream is dairy-free, additive-free, vegan, gluten-free, soy-free, and organic. It's also good. Try the classic roasted cashew or the one of their other 15 regular flavors. There are also ice cream cookie sandwiches, bon bons, and fudge toppings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nyumbai.com/\" rel=\"noopener\" target=\"_blank\">Nyum Bai\u003c/a>\u003c/strong>\u003cbr>\nWhen the much-anticipated Cambodian noodle spot opened in February, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" rel=\"noopener\" target=\"_blank\">we ran a review on its second day of business\u003c/a>. Owner Nite Yun's goal then and now is to bring \u003cem>kuy teav\u003c/em>, Cambodian noodle soup, to the Bay Area. The rice or egg noodles and rich broth are topped with things like sliced and ground pork, braised beef, bok choy, garlic, scallions, and bean sprouts. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ouiouimacaron.com/\" rel=\"noopener\" target=\"_blank\">Oui Oui! Macaron\u003c/a>\u003c/strong>\u003cbr>\nAlthough its original Daly City location has closed, Oui Oui!'s Emeryville shop is still going strong with chef Cat Li at the helm. It took her years to perfect her recipe for the perfect truly French macaron: a crispy shell with rich fillings. Across from Mr. Dewie's, in the corner, are macarons of all flavors — salted caramel, raspberry, cookie butter, green tea, guava. It's $11 for a half-dozen. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.wazwan.com/\" rel=\"noopener\" target=\"_blank\">Wazwan Indian Cuisine\u003c/a>\u003c/strong>\u003cbr>\nAlthough Wazwan might look new, the family Indian restaurant has actually been in the market since the space originally opened in 1987. In fact, it's the only stall to have survived the decades and changes. The main difference is this most recent renovation brought new individual steam pots each with the day's specials (instead of the old steam table set-up). With a large vegetarian menu, there are also chicken daily specials, curry, naan, samosas, and tandoori.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wesushi.net/\" rel=\"noopener\" target=\"_blank\">We Sushi\u003c/a>\u003c/strong>\u003cbr>\nWhen Thomas Wu decided to open his own place, We Sushi became the first food truck in the Bay Area serving fresh sushi — which included regular stops at the Emeryville Public Market's Off the Grid back in the day. It's brick-and-mortar now offers more than the truck, like its popular lobster crunch roll, bowls, bento boxes, and sushi burritos. \u003c/p>\n\n",
"disqusIdentifier": "121568 https://ww2.kqed.org/bayareabites/?p=121568",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/10/16/a-guide-to-the-emeryville-public-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2239,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1508612975,
"excerpt": "There are 12 restaurants at Emeryville's Public Market, and more on the way. What you need to know about the fast-casual destination.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There are 12 restaurants at Emeryville's Public Market, and more on the way. What you need to know about the fast-casual destination.",
"title": "Bay Area Bites Guide to the Emeryville Public Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to the Emeryville Public Market",
"datePublished": "2017-10-16T13:57:41-07:00",
"dateModified": "2017-10-21T12:09:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-guide-to-the-emeryville-public-market",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/121568/a-guide-to-the-emeryville-public-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://publicmarketemeryville.com/\" rel=\"noopener\" target=\"_blank\">Emeryville's Public Market\u003c/a> has been around since the late 1980s, but a few years ago the market announced a major renovation and upgrade project. While it's best known for the dining hall, the new project will include a grocery store from \u003ca href=\"https://www.newseasonsmarket.com/\" rel=\"noopener\" target=\"_blank\">New Seasons Market\u003c/a>, a number of retail shops, housing, and an overhaul to that popular food court taking it in the trendy fast-casual direction. \u003c/p>\n\u003cp>What is fast casual? It's hard to exactly put a finger on. Think of it as fast food, but fancier. It's a concept that promotes its chefs, ingredients, higher-quality food, but all within a low-key, bus your own dishes, set-up. It may be so hard to exactly define because \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/fast-casual-nation-the-movement-thats-changing-how-we-eat/2017/08/28/23f6d710-86c5-11e7-961d-2f373b3977ee_story.html?utm_term=.1b9a6b57605c\" rel=\"noopener\" target=\"_blank\">fast-casual can basically describe a huge majority of restaurants now\u003c/a>.\u003c/p>\n\u003cp>The next big national trend seems to be bringing all those former food trucks and fast-casual stalls into one higher-end location. \u003ca href=\"https://www.nytimes.com/2017/09/12/business/food-hall-development.html?emc=edit_nn_20170915&nl=morning-briefing&nlid=22635790&te=1&_r=1&referer=\" rel=\"noopener\" target=\"_blank\">Not so much a food court, but a dining hall\u003c/a> — which tends to focus on local or artisan purveyors and shy away from the old conceptions of cheap and tacky mall food courts.\u003c/p>\n\u003cp>As planned, the newly refreshed Public Market in Emeryville falls solidly in that space. There have been some delays in the multi-phase construction and a number of vendors have said they're struggling with business while parking remains a bit of a disaster. Ultimately, though, the plan will have nearly 20 stalls representing a range of international food and drink, with skylights, large communal tables in addition to individualized seating, and living walls and greenery.\u003c/p>\n\u003cp>Already, a number of new exciting spots (outlined below) have opened this year in the market. And Michelin Bib Gourmand award-winner \u003ca href=\"https://evilleeye.com/news-commentary/oxbows-award-winning-taqueria-c-casa-expanding-to-emeryville-public-market/\" rel=\"noopener\" target=\"_blank\">C CASA has said it will open in January\u003c/a> and Public Bar is expected later this fall. If you're looking for a lunch that's a step up from boring or a quick dinner before shopping nearby, then the Public Market is still a go-to spot. For the full experience, we went for lunch, struggled with parking, tried a number of items from different stalls, and enjoyed snacking and drinking in the communal space. Here's the standouts and a guide to everything you can eat there.\u003c/p>\n\u003ch2>Fish Face Poke Bar\u003c/h2>\n\u003cfigure id=\"attachment_121573\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_133521.jpg\">\u003cimg class=\"size-full wp-image-121573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_133521.jpg\" alt=\"\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_133521-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Fish Face Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two locations in Sacramento, Fish Face Poke Bar opened its first Bay Area spot last month in the Emeryville market, as part of the poke craze sweeping the Bay Area. Chef Billy Ngo is also the owner of \u003ca href=\"http://krurestaurant.com\" target=\"_blank\" rel=\"noopener\">Kru\u003c/a>, a contemporary Japanese restaurant in Sacramento.\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>For anyone who's had a poke bowl before, the Fish Face counter will look very familiar: pick your size, your protein (I went with octopus and salmon, since they were out of tuna), pick your sauce, and pick your toppings (I chose ponzu sauce with avocado, cucumber and masago). Unlike most poke spots, though, Fish Face doesn't pack its bowls — $8.50 for a small, $16.50 for a large — with toppings; those are all extra. The standard bowl, before your toppings, comes with green onions, seaweed, and sesame seeds. The bowl doesn't come with a base layer of rice either — also extra money.\u003c/p>\n\u003cp>While the poke bowls are the main attraction, there are also hand rolls and sides like seaweed and kimchi. Or choose the chef's choice chirashi, a bowl of sushi rice with a mix of sauces, raw and cooked seafood, and toppings — chef's choice. Beers and sake are on tap.\u003c/p>\n\u003cp>Unlike the standard out-of-the-box poke popping up all over the Bay, Fish Face isn't simply filled with imitation crab or cheap seafood covered up by too many toppings. The focus is on the fish, primarily sourced locally and sustainably, done up in a more traditional Hawaiian poke style. A word of warning, though: with that kind of focus, it can take a while for them to make what seems like a simple bowl. And the spot can be busy at lunch; popular items sell out.\u003c/p>\n\u003cfigure id=\"attachment_121578\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_131455.jpg\">\u003cimg class=\"size-full wp-image-121578\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_131455.jpg\" alt=\"\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131455-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fish Face Poke Bar counter. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" rel=\"noopener\" target=\"_blank\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\nTelephone: (510) 907-3947\u003cbr>\nPrice: $$ ($8.50-$16.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/fishfacepokebar\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishfacepokebar/\" target=\"_blank\" rel=\"noopener\">@fishfacepokebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fishfacepokebar\" target=\"_blank\" rel=\"noopener\">@fishfacepokebar\u003c/a>\u003c/p>\n\u003ch2>KoJa Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121575\" class=\"wp-caption aligncenter\" style=\"max-width: 3024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125526-e1507613057573.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125526-e1507613057573.jpg\" alt=\"\" width=\"3024\" height=\"4032\" class=\"size-full wp-image-121575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573.jpg 3024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125526-e1507613057573-520x693.jpg 520w\" sizes=\"(max-width: 3024px) 100vw, 3024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Umami fries at Koja Kitchen. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Originally a popular food truck, this twist on Korean-Japanese opened its second brick-and-mortar location in the Public Market in 2015. (KoJa is a mash-up of \"Korean\" and \"Japanese.\") The signature burger is also called the KoJa — the original comes with Korean BBQ ribs in their special sauce between garlic rice buns.\u003c/p>\n\u003cp>There are countless lunch items on the menu: BBQ, braised pork, and even soy/mushroom KoJa burgers ($6.50-$9.75); bowls full of that same unique BBQ, braised pork, and tuna ($7-$12); and additional tacos and salads. Add a fried egg to the top of anything. There's also a house-made strawberry-mango-mint lemonade. But what I really wanted to try was the famous fries. We've written before about \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/29/the-bay-area-bites-guide-to-5-favorite-french-fry-dishes-in-oakland-berkeley-and-richmond/\" rel=\"noopener\" target=\"_blank\">the kamikaze fries\u003c/a>, but I ordered the umami version. It's a pile of delicious and filling braised pork, special sauce, garlic aioli, masago, and fried onions. I know people might order the fries on the side, but they require a fork and could serve as a small lunch all on their own. The only downside is that you might need to balance out all the intense flavors. KoJa is also primarily a lunch location, so keep in mind it might be closed by the time you show up for dinner.\u003c/p>\n\u003cfigure id=\"attachment_121574\" class=\"wp-caption aligncenter\" style=\"max-width: 3024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_124801-e1507686806148.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_124801-e1507686806148.jpg\" alt=\"\" width=\"3024\" height=\"4032\" class=\"size-full wp-image-121574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148.jpg 3024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_124801-e1507686806148-520x693.jpg 520w\" sizes=\"(max-width: 3024px) 100vw, 3024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KoJa Kitchen \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kojakitchen.com/\" rel=\"noopener\" target=\"_blank\">KoJa Kitchen\u003c/a>\u003c/strong>\u003cbr>\nTelephone: (510) 350-8034\u003cbr>\nPrice: $$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener\">KoJa Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/\" target=\"_blank\" rel=\"noopener\">@kojakitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kojakitchen\" target=\"_blank\" rel=\"noopener\">@kojakitchen\u003c/a>\u003c/p>\n\u003ch2>The Periodic Table & Shiba Ramen\u003c/h2>\n\u003cfigure id=\"attachment_121571\" class=\"wp-caption aligncenter\" style=\"max-width: 3024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_132608-e1507612936461.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_132608-e1507612936461.jpg\" alt=\"\" width=\"3024\" height=\"4032\" class=\"size-full wp-image-121571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461.jpg 3024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_132608-e1507612936461-520x693.jpg 520w\" sizes=\"(max-width: 3024px) 100vw, 3024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Triple Voodoo Inception Belgian Golden Strong Ale and the Bloody Mariko at the Periodic Table. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up ramen for almost two years now, Shiba Ramen has become a destination in the East Bay — and one \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/02/shiba-ramen-emeryvilles-first-destination-restaurant/\" rel=\"noopener\" target=\"_blank\">we've covered before\u003c/a>. Now, the husband-wife team Jake Freed and Hiroko Nakamura have opened The Periodic Table next door as part of an effort to bring a taproom and sake bar to the area. It's their effort to show the Bay Area Japanese drinking culture and to complement what they've done with ramen. The whole place is also done up with a simple, modern chemistry theme, since the duo were PhD chemistry students when they met.\u003c/p>\n\u003cp>The Periodic Table features a rotating line-up of local taps, of which I tried the \u003ca href=\"https://www.triplevoodoo.com/\" rel=\"noopener\" target=\"_blank\">Triple Voodoo\u003c/a> Inception Belgian Golden, which was light and refreshing. The primary focus, though, is on Japanese spirits, cocktails, and sake. One of the signature drinks is the Bloody Mariko, a take on the Bloody Mary with shochu and wasabi ($10). I'm not a huge Bloody Mary fan, but it's smooth with a nice bite. The sake menu is also long and detailed.\u003c/p>\n\u003cp>In addition, there's a simple bar menu, with some bites from Shiba next door, like the TPT Burger with yuzu kosho mayo and shiso, griddled onions ($11), Shiba wings ($7.50 for six pieces, $13 for twelve pieces), chashu pies stuffed with miso pork chashu ($4) and, of course, ramen ($10.50 – $13.50). While you can't bring food from other restaurants into the bar, you can take your drinks out into the common market seating — which may ultimately hurt the draw of sitting inside the sleek space. Though, if the market starts to attract more of a dinner crowd, then the combo of Shiba and Periodic Table will be a draw.\u003c/p>\n\u003cfigure id=\"attachment_121609\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o.jpg\" alt=\"\" width=\"1080\" height=\"912\" class=\"size-full wp-image-121609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-800x676.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-768x649.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-1020x861.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-960x811.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/22219737_1443568309046304_4905569237136919094_o-520x439.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry veggie ramen at Shiba \u003ccite>(Courtesy of Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.theperiodictable.bar/\" rel=\"noopener\" target=\"_blank\">The Periodic Table\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.shibaramen.com/\" rel=\"noopener\" target=\"_blank\">Shiba Ramen\u003c/a>\u003c/strong>\u003cbr>\nTelephone: (510) 985-8309\u003cbr>\nPrice: $$ (ramen: $10.50-$12.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/shibaramen/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener\">Shiba Ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\" rel=\"noopener\">@shibaramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\" rel=\"noopener\">@shiba_ramen\u003c/a>\u003c/p>\n\u003ch2>Paradita Eatery\u003c/h2>\n\u003cfigure id=\"attachment_121579\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125823.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125823.jpg\" alt=\"\" width=\"4032\" height=\"3024\" class=\"size-full wp-image-121579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125823-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pollo a la brasa at Paradita. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Carlos Altamirano may have just opened another restaurant, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/09/16/preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire/\" rel=\"noopener\" target=\"_blank\">Barranco Cocina Peruana in Lafayette\u003c/a>, but his Peruvian empire first expanded earlier this year with Paradita's opening in Emeryville. Altamirano also owns Mochica in Potrero Hill, Piqueos in Bernal Heights, La Costanera in Montara, the Sanguchon food trucks, and Parada in Walnut Creek — which Paradita's name is a play off of. \u003c/p>\n\u003cp>As opposed to his more upscale restaurants, Paradita is the fast-casual version: primarily lunch items, roast chickens, and stews. While the menu varies somewhat, there are sandwiches like the Pan con Chicharron ($9.75), and bowls of rice, meat, and vegetables, like the Aji de Gallina stewed chicken ($12.75). You can also get skewers and empanadas, and pisco sours to drink. Everything in this casual concept comes in paper or compostable containers.\u003c/p>\n\u003cp>We ate the pollo a la brasa (half $13.50; whole $23.50). The Peruvian rotisserie chicken specialty of the place comes with fries, which you can upgrade to the tastier Yucca fries. The chicken is covered in a spice mix and roasted until the skin is crispy. There are also two sauces for dipping on the side — a huancaína or a chimichurri. While the chicken is tender and juicy, it needs the sauces to really add flavor. \u003c/p>\n\u003cp>The place, itself, is bigger than most of the other restaurants in the market hall. With secluded tables and bar seats, along with spots outside and its own colorful entrance, Paradita feels more like a mini-lunch spot than part of a larger food court. But it still has the perks of extra options right around the corner.\u003c/p>\n\u003cfigure id=\"attachment_121577\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125307.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_125307.jpg\" alt=\"\" width=\"4032\" height=\"3024\" class=\"size-full wp-image-121577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_125307-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paradita Eatery \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://paradita.com/\" rel=\"noopener\" target=\"_blank\">Paradita Eatery\u003c/a>\u003c/strong>\u003cbr>\nTelephone: (510) 808-5073\u003cbr>\nPrice: $$ ($9-$13.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ParaditaEatery/\" target=\"_blank\" rel=\"noopener\">Paradita Eatery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ParaditaEatery/\" target=\"_blank\" rel=\"noopener\">@paraditaeatery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ParaditaEatery/\" target=\"_blank\" rel=\"noopener\">@paraditaeatery\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_121569\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_131817.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/20170926_131817.jpg\" alt=\"\" width=\"4032\" height=\"3024\" class=\"size-full wp-image-121569\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/20170926_131817-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining hall at the Public Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the market is largely a mix of things coming soon and those that have been in place for a year or two. In the middle are large dining tables, bar tables, and smaller tables for couples or groups. But just because it's all still under construction and parking can be confusing doesn't mean there aren't lots of great places to eat inside. Along with a \u003ca href=\"https://www.peets.com/?gclid=EAIaIQobChMIrNLSpIL21gIVBgtpCh117waAEAAYASAAEgJX2fD_BwE\" rel=\"noopener\" target=\"_blank\">Peet's Coffee\u003c/a>, here are the rest of the dining options in the market. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hotitalian.net/\" rel=\"noopener\" target=\"_blank\">Hot Italian\u003c/a>\u003c/strong>\u003cbr>\nWith two locations in Sacramento and Davis, this is Hot Italian's first Bay Area restaurant serving up what they call 'new Italian.' But you'll recognize some old classics: paninis, calzones, salads, salumi. It's really about the pizza, though. Zoning rules wouldn't allow a wood-burning oven, so it's all electric here, but they've still attracted a following with fresh ingredients, unique combinations, and dishes named for famous Italians.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mayomustard.com/\" rel=\"noopener\" target=\"_blank\">Mayo & Mustard\u003c/a>\u003c/strong>\u003cbr>\nOriginally a food truck, Mayo & Mustard's sandwiches have loyal fans. Make your own or choose one of their specials, like the tri tip w/ BBQ and horseradish on a Dutch crunch roll. With fresh bread and ingredients, the shop can close down when they run out and hours are sometimes sporadic depending on staffing and capacity. Think of this as a small but delicious operation.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mrdewies.com/\" rel=\"noopener\" target=\"_blank\">Mr. Dewie’s Cashew Creamery\u003c/a>\u003c/strong>\u003cbr>\nThere's a reason Mr. Dewie's was included in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/13/the-bay-area-bites-guide-to-ice-cream-in-berkeley-emeryville-and-oakland/\" rel=\"noopener\" target=\"_blank\">our guide to East Bay ice cream\u003c/a>. The cashew-based ice cream is dairy-free, additive-free, vegan, gluten-free, soy-free, and organic. It's also good. Try the classic roasted cashew or the one of their other 15 regular flavors. There are also ice cream cookie sandwiches, bon bons, and fudge toppings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nyumbai.com/\" rel=\"noopener\" target=\"_blank\">Nyum Bai\u003c/a>\u003c/strong>\u003cbr>\nWhen the much-anticipated Cambodian noodle spot opened in February, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" rel=\"noopener\" target=\"_blank\">we ran a review on its second day of business\u003c/a>. Owner Nite Yun's goal then and now is to bring \u003cem>kuy teav\u003c/em>, Cambodian noodle soup, to the Bay Area. The rice or egg noodles and rich broth are topped with things like sliced and ground pork, braised beef, bok choy, garlic, scallions, and bean sprouts. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ouiouimacaron.com/\" rel=\"noopener\" target=\"_blank\">Oui Oui! Macaron\u003c/a>\u003c/strong>\u003cbr>\nAlthough its original Daly City location has closed, Oui Oui!'s Emeryville shop is still going strong with chef Cat Li at the helm. It took her years to perfect her recipe for the perfect truly French macaron: a crispy shell with rich fillings. Across from Mr. Dewie's, in the corner, are macarons of all flavors — salted caramel, raspberry, cookie butter, green tea, guava. It's $11 for a half-dozen. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.wazwan.com/\" rel=\"noopener\" target=\"_blank\">Wazwan Indian Cuisine\u003c/a>\u003c/strong>\u003cbr>\nAlthough Wazwan might look new, the family Indian restaurant has actually been in the market since the space originally opened in 1987. In fact, it's the only stall to have survived the decades and changes. The main difference is this most recent renovation brought new individual steam pots each with the day's specials (instead of the old steam table set-up). With a large vegetarian menu, there are also chicken daily specials, curry, naan, samosas, and tandoori.\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>\u003cstrong>\u003ca href=\"http://www.wesushi.net/\" rel=\"noopener\" target=\"_blank\">We Sushi\u003c/a>\u003c/strong>\u003cbr>\nWhen Thomas Wu decided to open his own place, We Sushi became the first food truck in the Bay Area serving fresh sushi — which included regular stops at the Emeryville Public Market's Off the Grid back in the day. It's brick-and-mortar now offers more than the truck, like its popular lobster crunch roll, bowls, bento boxes, and sushi burritos. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/121568/a-guide-to-the-emeryville-public-market",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1807"
],
"tags": [
"bayareabites_15746",
"bayareabites_15985"
],
"featImg": "bayareabites_121572",
"label": "source_bayareabites_121568"
},
"bayareabites_119567": {
"type": "posts",
"id": "bayareabites_119567",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "119567",
"score": null,
"sort": [
1507752639000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1507752639,
"format": "image",
"disqusTitle": "Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area",
"title": "Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What’s a bunny chow? How about kitfo and fufu? Those are just three of the signatures for a trio of different cuisines from the giant continent of Africa. And, for a continent of its vast size and staggering number of unique cultures, it’s surprising how small of an impact its cuisines have had on the Bay Area. Outside of Moroccan restaurants and Ethiopian ones, the Bay Area is limited to a handful of restaurants representing countries from South Africa to Tunisia to Nigeria.\u003c/p>\n\u003cp>That’s too bad for curious local diners. But, there are exciting opportunities to learn about several cuisines with a little bit of research. As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\u003c/p>\n\u003ch2>Amawele’s South African Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/amaweles-2-dishes.jpg\" alt=\"Peri peri chicken and Cape Malay quinoa with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peri peri chicken and Cape Malay quinoa with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0697-new.jpg\" alt=\"Amawele's South African Kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no \u003ca href=\"https://ww2.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">Chenin Blanc or Pinotage\u003c/a> at the city’s lone South African food kiosk. You’ll have to head to a wine store for the country’s wines, which are far better known in the U.S. than South African cuisine.\u003c/p>\n\u003cp>Thanks to amaweles (a Zulu word for twins), Pam and Wendy Michaelson, San Francisco has one spot for learning about this diverse country that is somewhat similar to California climate-wise but almost exactly half a world away from here.\u003c/p>\n\u003cp>The identical twin sisters grew up in Durban, South Africa’s third-largest major city (think Chicago with Los Angeles’ location). It’s a fun, easy-going beach vibe that’s also a giant city on the Indian Ocean. It’s also quite notable for its dining scene, reflecting the diversity of its country. South Africa’s indigenous population and immigrants from centuries of being a colony for European empires have led to a decidedly eclectic cuisine. On the plate, influences come from England, the Netherlands, Malaysia, India, Portugal and the local African history.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam and Wendy initially lived in the country’s capital and largest city, Johannesburg, and tried to make it as professional singers, while working in the mundane world of finance. One career didn’t quite pan out and the other wasn’t fulfilling. So, they decided to explore traveling around the U.S. as childcare providers. The mutual love of cooking led them to their current restaurant home, \u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a>, in San Francisco, curiously located in the FiDi’s Rincon Center (best known as the home of \u003ca href=\"http://yanksing.com/\">Yank Sing\u003c/a>). Fast-casual tends to be more of a niche for burritos, sandwiches, salads and the like — not complex curries and obscure names like bunny chow.\u003c/p>\n\u003cfigure id=\"attachment_121320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0730-new.jpg\" alt=\"Bunny Chow\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunny Chow \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re after the Instagram likes, South Africa’s fast food favorite, bunny chow, is obligatory. It’s not colorful but it’s pretty profound visually. There are no rabbits involved — rather a deeply nuanced and carefully spiced curry full of tender beef hunks in a hollowed out bread bowl. SF diners, I know what you’re thinking but this bread is more like a thick, fluffy white loaf than hearty sourdough à la Fisherman’s Wharf clam chowder in sourdough bowls. Except here, the curry doesn’t just stay in the bread bowl. It overflows filling the whole container. Talk about a dish not meant for take-out but has to be served to-go. Eat with caution.\u003c/p>\n\u003cp>Also on the fast food-drunk food side of South African cuisine and a popular item at Amawele’s is frikadella, a Dutch-style meatball that usually is served on soggy fries but here the two are served together as a wrap (hello, fast-casual!). It’s the South African version of Primanti Brothers, the everything-in-one sandwich behemoth from Pittsburgh (try it in SF at Giordano’s Bros. in the Mission).\u003c/p>\n\u003cp>Along with the bunny chow, peri peri chicken is a must at Amawele’s, where the sauce made in-house (also sold by the bottle) boasts a sharp, bright chile kick that burns but doesn’t hurt when slathered on chicken and served paleo-style on vegetables. It’s too bad the chicken breast is dry but just focus on the sauce.\u003c/p>\n\u003cp>Also on trend, like the paleo section of the menu, quinoa can replace the Cape Malay spiced rice dish with proteins of your choice on top. It works particularly well with sweet potatoes and a host of non-seasonal vegetables (carrots, broccoli) that taste fine but are an uninspiring diet-friendly ensemble. Paleo or quinoa bowl, both are very fitting for a weekday lunch that will power you into the afternoon, not weigh you down at the 3 PM meeting. But, honestly, if you’re exploring South African cuisine, get the bunny chow. Leave the paleo stuff for later.\u003c/p>\n\u003cfigure id=\"attachment_121334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0714-new.jpg\" alt=\"Amawele's South African Kitchen menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re through your giant meal (the bunny chow can easily serve two), linger with the housemade rooibos tea on a seating cushion by Rincon Center’s fountain and think how peaceful this is compared to the mad rush for dim sum a few steps away at Yank Sing. Eating bunny chow gazing at the upside-down fountain is one of those quirky “this can only happen here” moments that can liven up any routine weekday lunch hour.\u003c/p>\n\u003cfigure id=\"attachment_121335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0706-new.jpg\" alt=\"Rincon Center’s fountain is a scenic spot to enjoy to-go lunch.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rincon Center’s fountain is a scenic spot to enjoy to-go lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cstrong>Amawele’s South African Kitchen\u003c/strong>\u003c/a>\u003cbr>\n101 Spear St.\u003cbr>\nSan Francisco, CA 94105 [\u003ca href=\"https://www.google.com/maps/place/Amawele's+South+African+Kitchen/@37.7924983,-122.3931387,15z/data=!4m2!3m1!1s0x0:0x4d36863a53860af0?sa=X&ved=0ahUKEwiM8aHnjoLVAhVXzWMKHT_QAdMQ_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (415) 536-5900\u003cbr>\nHours: Mon-Fri, 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amaweles/\">Amawele's South African Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/afterpartychefs?lang=en\">@afterpartychefs\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/tags/afterpartychefs/\">#afterpartychefs\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/amaweles-south-african-kitchen-san-francisco-2\">Amawele’s South African Kitchen\u003c/a>\u003c/p>\n\u003ch2>Safari Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121371\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_9662-new.jpg\" alt=\"Somali food trailer that houses Safari kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Somali food trailer that houses Safari kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no seating, no park nearby to picnic at and congested parking in the narrow parking lot where the months-old Somali food trailer, \u003ca href=\"http://www.safarikitchensj.com\">Safari Kitchen\u003c/a>, resides in. It’s decidedly no-frills and feels like Austin, Texas both with the fact that it’s a niche cuisine food trailer and the roaring summer heat on one visit. Continuing the no-frills agenda, the menu doesn’t provide much choice either. You’ll have a bed of rice topped with beef, chicken, beef and chicken, or vegetables. So, you better like rice.\u003c/p>\n\u003cfigure id=\"attachment_121341\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg\" alt=\"Beef and Chicken combo rice plate at Safari Kitchen in San Jose.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef and Chicken combo rice plate at Safari Kitchen in San Jose. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those familiar with \u003ca href=\"http://thehalalguys.com/\">The Halal Guys\u003c/a> will notice this Somali staple isn’t dissimilar (there is even mild white sauce and a hot red sauce to squeeze on) but miles superior in everything from the recent New York transplant addition to SF — from the quality of meat to the heavy hand in seasoning to the slickness of the rice. A host of spices (“all starting with “C” as the cook in the Safari Kitchen trailer joked) including coriander, cumin, cinnamon and cardamom penetrate every cube of chicken and beef, along with the base of buttery, perky basmati rice. Imagine the flavor profile of barbecue with a supporting element of tandoori. Combined it’s smoky, sweet, salty and has a hint of umami that keeps bite after bite of meat and rice seem far more enticing than it sounds like. Sure, it’s enough food for two hungry eaters but who can complain about leftovers?\u003c/p>\n\u003cp>You’ll round out the meal with \u003cem>samusas\u003c/em>, which are exactly like the better-known \u003cem>samosas\u003c/em> in several other cultures around Africa, the Middle East and Asia. The flaky phyllo triangles filled with beautifully spiced, juicy ground beef. Also try the sweet version with cherry preserves that might be less traditional but will compete with any fruit preserve hand pie you’ve encountered before. The fry is perfect in both versions with not a speck of grease anywhere. It’s easy to fill up on these alone. Don’t do it.\u003c/p>\n\u003cfigure id=\"attachment_121342\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg\" alt=\"Beef Sambusa at Safari Kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef Sambusa at Safari Kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At just a few months old, Safari Kitchen is still in its youthful stage and awaiting its first academic year with the nearby college students (it's right between Downtown and San Jose State). Co-owners Amin Munye and Guled Yousef met as undergraduate students at Arizona State University and both ended up in the Bay Area afterwards — Guled in tech and Amin as a barber at The Barbers Inc. The two decided to give entrepreneurship a try but originally had no idea what type of business to do. Munye is originally from Somalia and moved to the US when he was 14. His older sister worked for the US embassy in Somalia and was given the option to move to the US for health reasons. A few years later, Amin and his family were able to join her in the US where they settled in the South Bay. After all sorts of business plan brainstorms, the two budding entrepreneurs thought, “Why not do a food truck with a few dishes from Somalia served?” The Safari Kitchen then was born and the hope is to eventually have a more substantial menu and sit-down experience at a brick and mortar restaurant. \u003c/p>\n\u003cp>This is definitely not your average food trailer (or truck or stand or vendor or what not). The logo of a zebra made of cooking utensils is even pretty startling, just like the tenderness of the meat and deft hand with a cupboard of spices. Thinking about the rice plates, we’re ready for our next Somali lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.safarikitchensj.com\">\u003cstrong>Safari Kitchen\u003c/strong>\u003c/a>\u003cbr>\n17 S 8\u003csup>th\u003c/sup> St.\u003cbr>\nSan Jose, CA 95112 [\u003ca href=\"https://www.google.com/maps/place/Safari+Kitchen/@37.3393401,-121.883042,15z/data=!4m5!3m4!1s0x0:0xdd01d0010cc2b31d!8m2!3d37.3393401!4d-121.883042\">Map\u003c/a>]\u003cbr>\nPh: (408) 367-9416\u003cbr>\nHours: Tue-Sat, 11am-6pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100013627202314\">Safari Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/safarikitchensj/\">@safarikitchensj\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/safari-kitchen-san-jose-5\">Safari Kitchen\u003c/a>\u003c/p>\n\u003ch2>Jubba Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_121380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg\" alt=\"Roasted goat cutlet (L) and beef suqaar kay kay (R).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet (L) and beef suqaar kay kay (R). \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sit-down restaurant \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba\u003c/a> is Safari Kitchen’s contrast, on the opposite side of the sprawling city of San Jose and boasting the same no-frills vibe but there are chairs, tables and air conditioning. Other than the aforementioned heavily spiced meat-on- basmati rice plates, arguably the two most celebrated dishes of Somali cooking are a platter of similarly spice rubbed goat and a sweet and sour stir-fry of sorts called \u003cem>kay kay\u003c/em>. Both can be found at nine-year old Jubba, located in a mostly non-commercial residential community, right by the busy Santa Teresa VTA light rail station. In that \u003cem>kay kay\u003c/em>, seemingly two pounds beef cubes (called beef \u003cem>suqaar\u003c/em>) with no gristle (often a stir-fry’s downfall) gets tossed with chapatti (like flatbread shreds), bananas, onions, about a pound of nicely softened broccoli and snap pears, and an extreme amount of sesame oil that will definitely leave you wanting plenty of water from the salt rush. Ultimately, it’s the banana that ends up as the over-arching flavoring agent. Beef \u003cem>suqaar\u003c/em>, flatbread and banana? Who knew it could be a hit?\u003c/p>\n\u003cfigure id=\"attachment_121377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-Interior.jpg\" alt=\"Jubba interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg\" alt=\"Kay kay, a stir-fry with beef suqaar at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kay kay, a stir-fry with beef suqaar at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the next specialty, goat comes as bone-in hunks, ranging from dry and flabby to fork tender. The meat itself doesn’t have the barnyard smirk that can make a Mexican birria specialist’s goat taste so polarizing and also so special. Jubba’s goat tastes of indifferent meat and the berbere spice mix doesn’t coat the meat with the same unabashed punch as at Safari Kitchen.\u003c/p>\n\u003cfigure id=\"attachment_121379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg\" alt=\"Roasted goat cutlet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main mode of eating at Jubba appears to be the chapatti wraps. It’s essentially a Somali burrito in size and just swaps out rice, beans and guacamole for onions and peppers joining tilapia, beef or chicken. The only reason to opt for this over the other platters is serving size. Yes, they’re more than enough for one but the platters are really for 2-3 people (a steal for $12-13). The Sports Plate gets two people two proteins on one tire-sized plate with basmati rice or spaghetti for $26 and seems perfectly geared to diners looking more for leftovers than anything else. Like with Ethiopia’s cuisine often having Italian components from its colonial history, the same is the case for Somalia. Spaghetti seems like a strange match for deftly spiced goat but it’s a diet staple — and we certainly saw several diners digging into their pile of spaghetti with beef \u003cem>suqaar\u003c/em>. Yes, this is not your typical meatballs and marinara.\u003c/p>\n\u003cp>Our vote for platter accompaniment goes to the injera bread that is much thicker and a less tart than most versions at Bay Area Ethiopian restaurants (like the Italian influence, here’s another nod to the similarities of Ethiopian and Somali dining). But, the injera does have the same function (use your hands!) here as at any Ethiopian restaurant. Unlike in Ethiopia, though, the food is not served on the injera itself. Since most Somalian dishes aren’t curry or sauce based like in Ethiopia, you’ll end up using a fork and knife and rip off some injera as a palate cleanser.\u003c/p>\n\u003cfigure id=\"attachment_121381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg\" alt=\"Sambusa and mandasi pastries at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sambusa and mandasi pastries at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No matter what entrée lies ahead, start with a \u003cem>samusa\u003c/em>, fried to perfection with no hint of grease and a filling of ground beef and spices that come tumbling out dramatically after your initial bite. \u003cem>Mandasi\u003c/em>, a sweet potato pastry that tastes and looks like a flattened yam beignet, has pretty little to recommend for it in the shadow of the samosa. It’s a harmless version of fried dough if that’s a needed part of your meal. For both, make sure to dunk the pastries in the medium hot green spice condiment that come on the side.\u003c/p>\n\u003cfigure id=\"attachment_121383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg\" alt=\"The ground beef filling of the sambusa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ground beef filling of the sambusa. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg\" alt=\"Somalian art decorations at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Somalian art decorations at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot to love about this opposite of flashy family-run operation, from the food to the fact that decor is limited to a few woven objects on the wall, a placard of Somali crops and fruits and a TV on CNN by the entrance. It’s not an elaborate set-up but has a lot of heart and is clearly a local favorite with the African community. Diners stream in randomly to order, then savor, the free pour-yourself sweet tea that comes out blazing hot (use two espresso-sized paper cups!) and packs more sugar than the typical sweet tea on a porch in Mississippi. Somehow, its over the top quirky sweetness seems to taste just right when eating some \u003cem>kay kay\u003c/em> in this far corner of San Jose.\u003c/p>\n\u003cfigure id=\"attachment_121376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-exterior.jpg\" alt=\"Jubba exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">\u003cstrong>Jubba Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5330 Terner Way\u003cbr>\nSan Jose, CA 95136 [\u003ca href=\"https://www.google.com/maps/place/Jubba+Somali+Restaurant/@37.2573964,-121.8607531,15z/data=!4m2!3m1!1s0x0:0x5774614b48934b2?sa=X&ved=0ahUKEwjHyNfelLTVAhVhxlQKHWdtB6EQ_BIIgAEwCg\">Map\u003c/a>]\u003cbr>\nPh: (408) 440-1504\u003cbr>\nHours: Daily, 11am-9:30pm; Closed Wednesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a>\u003cbr>\nPrice Range: $S ($13-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">Jubba Restaurant\u003c/a>\u003c/p>\n\u003ch2>Miliki\u003c/h2>\n\u003cfigure id=\"attachment_121423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2416-new.jpg\" alt=\"Combination RIce and Bean Plate with Fish at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combination RIce and Bean Plate with Fish at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was an inauspicious start when we arrived at \u003ca href=\"http://www.milikispot.com\">Miliki\u003c/a> one recent weekday, wondering if the place was even open. There were no diners eating lunch. The menu outside only says that American diner-style food is served. Yet, somehow there has to be some of the Nigerian food that we ventured to Oakland’s Laurel District (it’s a stretch of MacArthur Blvd. by 580, southeast of Downtown) for, right? Noticing us stalling outside, the gracious waitress and mother of a co-owner, Enny Aregbe, came outside to say that only African food was available at that time.\u003c/p>\n\u003cp>You can sense our relief.\u003c/p>\n\u003cfigure id=\"attachment_121416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2365-new.jpg\" alt=\"Miliki menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out that the American food is served in the morning when chef Kirk Roberts runs the kitchen. Roberts previously owned Full House Cafe next door but it closed and became the ultra popular Sequoia Diner under new owners. Now for two years, Roberts has run essentially a permanent breakfast pop-up at Miliki (word of advice: for Nigerian food, come after 1pm to be sure it’s being served). So, as tempting as biscuits and gravy and bacon hash sound, we wanted fufu. And we got plenty of it.\u003c/p>\n\u003cp>Nigeria is a country of 186 million people, making it the largest country on the continent and over twice the size of second place Ethiopia. The country’s largest city, Lagos, is one of the fastest growing cities in the world, yet according \u003ca href=\"https://www.ft.com/content/8b24d40a-c064-11e1-982d-00144feabdc0?mhq5j=e1\">to a study by the Financial Times\u003c/a>, nearly 2/3 of the city lives in slums. It’s a city that represents the cultural and economic possibilities of a whole country on the western coast of Africa — and its struggles.\u003c/p>\n\u003cp>For whatever reason, be it lack of tourists visiting and craving the food or hard to find ingredients, Nigerian cuisine hasn’t made the big leap to the U.S., and certainly the Bay Area, like Moroccan and Ethiopian cuisines. But as Miliki will teach you, it’s an extensive cuisine full of huge flavor like you’d expect from a country of Nigeria’s size.\u003c/p>\n\u003cfigure id=\"attachment_121418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2375-new.jpg\" alt=\"Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The core of the menu is based on hearty entrées that are customizable in a mix and match style (just wait for the Nigerian fast-casual concept, coming soon to the FiDi!). Diners choose an \u003cem>okele\u003c/em> (starch), stew and meat. It’s confusing because the menu says that three meats can be served per stew, yet we only were given the option of one. One does indeed seem like plenty.\u003c/p>\n\u003cp>Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed \u003cem>egusi\u003c/em> (a melon seed), had a beautiful gamey flavor but lurked on the dry side texture-wise. It needed to bathe in the stew, fragrant in the earthy-herbal profile like a thoughtfully made marinara sauce with \u003cem>egusi\u003c/em> looking and even tasting a bit like you added some Parmesan.\u003c/p>\n\u003cp>Our chosen \u003cem>okele\u003c/em> for this was fufu, essentially a pile of mashed yams that has the cloying consistency of mochi and, as a dining companion correctly pointed out, tastes identical to Betty Crocker’s instant mashed potatoes. Fufu is pretty boring stuff, yet necessary for ripping and grabbing that goat meat (forks are discouraged but offered). It’s also the best known Nigerian diet staple, seen at practically every meal everywhere in the country, like baguettes in France.\u003c/p>\n\u003cfigure id=\"attachment_121420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2388-new.jpg\" alt=\"Fufu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fufu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>egusi\u003c/em> was a sign of rewarding flavors to come. Dish after dish presented careful but forceful spicing. Even the seemingly banal scoop of rice on the combination platter scored with tomato, peppers and onions alongside flaky tilapia. That rice, by the way, is jollof rice — one of the key parts of Nigeria’s cuisine and very similar to what is called dirty rice in New Orleans. Every component lifts the other — the rice, fish and trio of smoky, slow-cooked beans, tender stewed greens, and sweet fried plantains. It’s the must-order at Miliki.\u003c/p>\n\u003cp>When it comes to spice, Miliki’s pepper soup had a sharp, pungent style of spice courtesy of the aggressive alligator pepper. Think of ash and Tabasco sauce combined. It’s weird. It’s not great. It’s not bad. The broth was too watery to stand up to tough beef and tender tripe (fish is probably the way to go). Try it once but chances are it won’t be a dish you come back again and again for. But you never know if you don’t try...\u003c/p>\n\u003cfigure id=\"attachment_121421\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2402-new.jpg\" alt=\"Pepper Soup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121421\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pepper Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black eyed pea fritters called \u003cem>akara\u003c/em>, \u003cem>suya\u003c/em> (beef skewers) and sweet, fried balls of dough, appropriately called “puff puff,” are the main appetizers. They seem more like hunger-satiating snack munchies to accompany the almost sugary non-alcoholic Malta Guinness beer from Nigeria or one of the various non-craft beer bottles available before heading towards the stews and starches.\u003c/p>\n\u003cfigure id=\"attachment_121424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2432-new.jpg\" alt=\"Miliki interior dining area with host Enny Aregbe in background.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki interior dining area with host Enny Aregbe in background. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2367-new.jpg\" alt=\"The bar at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Decor isn’t Miliki’s strength with a faded, worn look to the booths and tables, though some art on the walls and the front bar makes thing look like they get pretty exciting at some point. That exciting time would be Friday nights when a DJ takes over and Miliki offers a fun evening of music and food “to keep the community together” as Enny told us. That’s vital right now knowing the many issues facing Oakland, from gentrification to crime. Enny’s son Bayo started the restaurant almost eight years ago with his friend Ishmael Okunade and, together, three have helped steer the restaurant through some tough times.\u003c/p>\n\u003cp>Just a year ago, Miliki almost was part of that rapid gentrification when a landlord looked to replace it with a craft beer garden. Just look at the brunch lines at \u003ca href=\"http://www.sequoiadiner.com\">Sequoia Diner\u003c/a>, the forthcoming opening of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> in the retro Glenn’s Hot Dog location and the construction right outside of Miliki on MacArthur — the area is changing and it’s not hard to see the gentrification coming, for better or for worse. Luckily, we still have Miliki. And there’s plenty of fufu and pepper soup to sample because of that.\u003c/p>\n\u003cfigure id=\"attachment_121425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2435-new.jpg\" alt=\"Miliki exterior on MacArthur Ave. in Oakland's Laurel district.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki exterior on MacArthur Ave. in Oakland's Laurel district. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.milikispot.com\">\u003cstrong>Miliki\u003c/strong>\u003c/a>\u003cbr>\n3725 MacArthur Blvd.\u003cbr>\nOakland, CA 94619 [\u003ca href=\"https://www.google.com/maps/place/Miliki/@37.7917405,-122.1990904,15z/data=!4m2!3m1!1s0x0:0xbb785b0de8350c01?sa=X&ved=0ahUKEwj5maK4iYLVAhUI_mMKHR-YArgQ_BIIazAK\">Map\u003c/a>]\u003cbr>\nPh: (510) 531-6970\u003cbr>\nHours: Tue-Sun 8am- 8:30pm but Nigerian food starts roughly around noon; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MILIKI-RESTAURANT-141005385924687/?rf=159835614156280\">Miliki Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">Miliki\u003c/a>\u003c/p>\n\u003ch2>Tadu Ethiopian Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2296-new.jpg\" alt=\"Combo platter: Vegetable dishes and Kitfo.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combo platter: Vegetable dishes and Kitfo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of the couscous and tagines of Morocco, Ethiopia’s communal injera-based platters and strong cups of coffee from the country’s renowned beans is the best-known African cuisine in the U.S. Washington D.C. and Los Angeles have their own Little Ethiopia enclaves where avid diners visit the different Ethiopian spots and everyone has their particular favorite amidst stiff competition like we talk about dim sum in the Richmond or Mission burritos. It’s not quite the same in San Francisco. Oakland and Berkeley are home to some fantastic Ethiopian destinations as our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\">guide\u003c/a> will show you. The city has a handful of Ethiopian restaurants but for the most part, diners head across the Bay for their kitfo fix.\u003c/p>\n\u003cp>Except, at the two-and-a-half-year old \u003ca href=\"http://www.taduethiopiankitchen.com\">Tadu\u003c/a>, named for the owner’s grandmother and honoring her lifetime of warmth and love. Owner Elias Shawel, a former limousine driver, opened the restaurant because he couldn’t find a good place for kitfo. He definitely solved that issue.\u003c/p>\n\u003cfigure id=\"attachment_121391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2345-new.jpg\" alt=\"Inside Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tadu is at the edge of the Tenderloin now. When it opened, Tadu was truly \u003cem>in\u003c/em> the thick of it — a classic example of the rapid changes going on around this particular San Francisco neighborhood. Inside the restaurant, you’ll find orange splashed walls with Ethiopian art and maps, a semi-open kitchen and a central register where diners come and go every few minutes picking up to-go orders — a strange thing since this doesn’t seem like food that can travel well. Well, there is a kitfo sandwich. But you’re not coming to Tadu for a sandwich, are you? No, you’re here for the grand injera platters.\u003c/p>\n\u003cp>You can feel the childlike giddiness when one of the round platters arrives à la a pizza at the center of the table. This is a meal for everyone, from the solo diner to a party of six. Be it lunch or dinner, the entire meal sits on injera made in Oakland and driven back to Tadu daily. Injera covers the entire platter and additional rolled up injera is served on the side functioning as fork, knife, and spoon — heck, it might be the napkin and a water glass too if you’re really going for it. Bitter as a grapefruit, injera begs to be covered in other flavors, instead of being consumed on its own. Remember, it's a utensil. There are no off tastes but you won’t crave injera like a Josey Baker bread or Tartine’s country loaf.\u003c/p>\n\u003cfigure id=\"attachment_121394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2320-new.jpg\" alt=\"Rolls of Injera at Tadu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rolls of Injera at Tadu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ethiopian cuisine is particularly great for vegetarian and vegan diners since the standout dish is the vegetarian sampler. The injera is covered by various spreads, dips and wots (stew-like curries. \u003cem>Azifa\u003c/em>, a preparation of lentils fragrant with mustard seeds and jalapeño, wins big, while the \u003cem>misir wot\u003c/em> (a lentil sauce with berbere spices) provides a nice dose of heat but isn’t much more than a pile of lentils. \u003cem>Buticha\u003c/em>, mashed chickpeas, comes on a lettuce salad and could be a fine hummus at a party. The sautéed collard greens, known as \u003cem>gomen\u003c/em>, are passable but far better when ordered with lamb since some of the meat’s juices rub off. When countless rolls of injera have been ripped, dunked and eaten, it’s the \u003cem>shiro wot\u003c/em> (a dark purée of chickpeas, ginger, and tomatoes) and the refreshing \u003cem>alicha tikil gomen\u003c/em> (precisely cut, turmeric-stained potatoes and carrots with fresh cabbage) that emerge as winners.\u003c/p>\n\u003cp>Kitfo is the other iconic dish you’ll see on the majority of tables at any Ethiopian restaurants. It’s essentially ultra buttery ground beef, best ordered raw like how it’d be consumed in Ethiopia. That being said, many diners hesitate and opt for it medium rare to medium but sadly the gamey funk and soft texture leaves. It becomes greasy hamburger meat. You have the option to liven things up with jalapeño and cheese. Skip the cheese (there’s enough butter already) but do go for the spice since ground beef on its own has little taste.\u003c/p>\n\u003cp>Cubes of chicken, lamb and beef known as “tibs” are the other main dish to know, beautifully seasoned with berbere spices and jalapenos. Diners can start with \u003cem>sambussas\u003c/em>, filled with ground beef or lentils, but, trust us, you won’t need more than what comes on the injera. Just sip some of the thick and kind of bland telba (a flax seed and honey drink) or grab some more injera, and you’ll be more than content.\u003c/p>\n\u003cfigure id=\"attachment_121389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2354-new.jpg\" alt=\"The entrance to Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taduethiopiankitchen.com/\">\u003cstrong>Tadu Ethiopian Kitchen\u003c/strong>\u003c/a>\u003cbr>\n484 Ellis St.\u003cbr>\nSan Francisco, CA 94102 [\u003ca href=\"https://www.google.com/maps/place/Tadu+Ethiopian+Kitchen/@37.7848875,-122.4140304,15z/data=!4m5!3m4!1s0x0:0xfd7fee08026bbee4!8m2!3d37.7848875!4d-122.4140304\">Map\u003c/a>]\u003cbr>\nPh: (415) 409-6649\u003cbr>\nHours: Daily 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/taduethiopiankitchen\">Tadu Ethiopian Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/taduethiopian\">@taduethiopian\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tadu-ethiopian-kitchen-san-francisco-3\">Tadu Ethiopian Kitchen\u003c/a>\u003c/p>\n\u003ch2>Suya\u003c/h2>\n\u003cfigure id=\"attachment_121436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2462-new.jpg\" alt=\"The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the menu of the aforementioned Miliki, suya is a traditional beef skewer coated in a rub of myriad spices, chilies and crushed peanuts. At Uptown Oakland’s African and Caribbean fast-casual spot, \u003ca href=\"http://www.suyaafricangrill.com\">Suya\u003c/a>, “suya” is referred to as a West African spice rub. Will the real suya please stand up? The answer is: both. Suya is a term for a spice and that spice on grilled skewers of meat. In the case of Suya the restaurant suya is the spice rub.\u003c/p>\n\u003cfigure id=\"attachment_121434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2448-new.jpg\" alt=\"The menu at Suya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Suya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve answered this question, here come a few more. Remember, this is the fast-casual world where customization is key. So the question isn’t just which protein but also which spice: Jamaican jerk or suya?\u003c/p>\n\u003cfigure id=\"attachment_121440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2479-new.jpg\" alt=\"It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our purposes, it was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia (only suya spicing is allowed on the beef). The suya is an earthy, slightly sweet rub that slowly grows in heat to a point where a glass of water is needed but there’s no raging fire to put out. In contrast, the jerk seasoning on the chicken was tame.\u003c/p>\n\u003cfigure id=\"attachment_121435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2455-new.jpg\" alt=\"The interior space at Suya in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior space at Suya in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We got ahead of ourselves. Protein and spice selection are step three. Step one for this fast-casual menu is method of eating: skewers, entrée salad or wrap? Most diners seem to stick to wraps because if there’s one thing we’ve learned from the fast-casual world, it’s that SF diners love anything in a wrap (see: \u003ca href=\"http://www.souvlasf.com\">Souvla\u003c/a>, \u003ca href=\"http://www.sushirrito.com\">Sushirrito\u003c/a>). Unfortunately, perfectly suya-spiced beef was lost amidst a filling of 95% lettuce mix and scattered raw mushrooms in the wrap. The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. I’d steer you towards the skewers with two sides but the grilled corn was weeping from dry kernels and a mushy grilled plantain would have been the nightmare of anyone who’s found a banana lost in their backpack a week later. Solution: opt for the salad since the sides are lacking and wraps need some tweaking.\u003c/p>\n\u003cfigure id=\"attachment_121441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2482-new.jpg\" alt=\" Suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2489-new.jpg\" alt=\"Inside the suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suya is a smart idea and one that was ahead of its time when husband-and-wife team Seun and Zain Oke (he’s from Nigeria, she’s from Oakland and attended Cal) saw the overlap of Caribbean and African cooking and decided together to package it as a student-friendly fast-casual concept. The space is bare other than a single West African painting but the vibe isn’t subdued. Bob Marley is on the stereo, after all. Suya is an interesting concept and one that is clearly a hit with East Bay diners. The original location is in Berkeley near the Cal campus. This second one was somewhat crowded on one recent weekday lunch hour with some groups sticking around to eat some jerk chicken and sneak in a Friday Corona treat, while others hustled back to Pandora and the other companies in this rapidly growing tech hub. The concept's popularity in this area recently led to the opening of a third Suya, just a few blocks away in the heart of downtown Oakland.\u003c/p>\n\u003cp>Strangely, for a fast-casual spot, conveniences and details are lacking. Diners have to ask for water, silverware or napkins. The Jamaican ginger beer tastes like straight sugar syrup, lacking any of the desired sharp ginger bite. But, hey don’t worry, just focus on the suya beef skewers and every little thing will be alright.\u003c/p>\n\u003cfigure id=\"attachment_121433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2444-new.jpg\" alt=\"Suya African-Caribbean Grill exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya African-Caribbean Grill exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.suyaafricangrill.com\">\u003cstrong>Suya African-Caribbean Grill\u003c/strong>\u003c/a>\u003cbr>\n408 22\u003csup>nd\u003c/sup> St.\u003cbr>\nOakland, CA 94102 [\u003ca href=\"https://www.google.com/search?q=suya%20african%20grill%20oakland&ie=utf-8&oe=utf-8&npsic=0&rflfq=1&rlha=0&rllag=37840630,-122266236,3297&tbm=lcl&rldimm=2432587280784251209&ved=0ahUKEwjNl7f4l7TVAhWFiVQKHay8BMEQvS4IPTAA&rldoc=1&tbs=lrf:!2m1!1e3!3sIAE,lf:1,lf_ui:4\">Map\u003c/a>]\u003cbr>\nPh: (510) 465-7892\u003cbr>\nHours: Mon-Fri, 11am-3pm, 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\">@SuyaAfricanGril\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/suyaafricangrill/?hl=en\">@suyaafricangrill\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/suya-african-caribbean-grill-oakland\">Suya African-Caribbean Grill\u003c/a>\u003c/p>\n\u003ch2>Bissap Baobab\u003c/h2>\n\u003cfigure id=\"attachment_121476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2515-new.jpg\" alt=\"Bissap Baobab festive interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab festive interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s no lacking decor at this Downtown Oakland Senegalese restaurant. Everywhere you look is something — a car, colorful posters, even ceiling art installations that look like clouds. Festive as an adjective for the atmosphere is putting it lightly. You’re going to have a good time. It’s a different type of good time than at the older sibling in SF’s Mission District, where the original \u003ca href=\"http://www.bissapbaobab.com\">Bissap Baobab\u003c/a> is better known for dancing and late night drinks. You can get that weekends in Oakland, too, but lunch is only served in Oakland.\u003c/p>\n\u003cp>You can still get a hibiscus margarita and other fruit-spiked cocktails in the daytime or a more lunch-friendly bracing ginger and pineapple juice or kale, ginger, apple and carrot smoothie. In Oakland, it’s fully about the Senegalese cuisine. The Senegalese cuisine in turn, is really about a holy trinity of sauces (different than the holy trinity of ingredients in New Orleans cooking).\u003c/p>\n\u003cfigure id=\"attachment_121477\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2518-new.jpg\" alt=\"Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R).\" width=\"640\" class=\"size-full wp-image-121477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Mafe\u003c/em> is a peanut stew that tastes more of unsalted nut butter than what you’re probably used to from a sweetened creamy jar of Jif. It coats cubes of lamb perfectly but is slightly on the awkward greasy side.\u003c/p>\n\u003cfigure id=\"attachment_121481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2547-new.jpg\" alt=\"Mafe plate with lamb.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mafe plate with lamb. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yassa\u003c/em> is for the mustard fans in the house, where the honey mustard-like base gets a necessary burst of acidity from lemon and works well coating a flaky filet of tilapia.\u003c/p>\n\u003cfigure id=\"attachment_121479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2523-new.jpg\" alt=\"Yassa with fish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yassa with tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most assertive is a nameless spicy coconut curry that has such a resolute coconut-forward taste, you won’t notice what protein it’s with. If, like this writer, you swear by coconut, this is the sauce for you. However, any subtleties of tilapia beneath it will be completely lost, so try to have it coat the rice and not the protein.\u003c/p>\n\u003cp>The focus on being a sauce-based cuisine is largely from the French colonial influence on Senegal, one of the few Francophone countries in Africa. It’s not a direct pipeline of Escoffier to Senegal but diners certainly can see and taste the connection. These are flavor-packed sauces that aren’t fussy and aren’t overly heavy on the stomach, like say a buttery béarnaise. Some additional spice could be welcome and that’s where the on-point pepper condiment comes in handy adding just the right jolt when you’re ready (don’t add too much and drink ginger juice at the same time!). It’s a fun type of cooking and great when things are kicked off with a Créole dish of spicy and jasmine rice filling a halved avocado or a clean, proper “tropical” salad of greens and citrus slices. That salad joins the three sauce preparations for a steal of a lunch deal running $12 to $13 and can feed two. That lunch platter also comes with perfectly fried plantains and rice (the couscous one time was clearly undercooked, so avoid it). It’s no secret why Oakland office workers try to sneak here for a vacation at lunch that will fill them up but not weigh them down and feel like they’re 3,000 miles from the cubicle.\u003c/p>\n\u003cfigure id=\"attachment_121474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2505-new.jpg\" alt=\"The dining area at Oakland Bissap Baobab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Oakland Bissap Baobab. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Bissap Baobab just entered its third decade in business, an eternity in restaurant years, especially after a fire that closed it a few years ago and led the owners to seek out the Oakland location. The SF one is back and busy as ever. So, both sides of the Bay can count on good times and enjoyable, reliable Senegalese food at Bissap Baobab. It’s time for another round of hibiscus margaritas.\u003c/p>\n\u003cfigure id=\"attachment_121472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2502-new.jpg\" alt=\"Bissap Baobab exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://www.bissapbaobab.com\">\u003cstrong>Bissap Baobab\u003c/strong>\u003c/a>\u003cbr>\n381 15\u003csup>th\u003c/sup> St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://www.google.com/maps/place/Bissap+Baobab/@37.8045286,-122.2690933,15z/data=!4m2!3m1!1s0x0:0x3104f41bf48c1f6?sa=X&ved=0ahUKEwirqrn5mLTVAhVqr1QKHQMbA44Q_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (510) 817-4722\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm; Wed-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bissap-Baobab-Oakland-485809194852671/\">Bissap Baobab Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bissapbaobab?lang=en\">@BissapBaobab\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bissapbaobab/\">@bissapbaobab\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$18 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bissap-baobab-oakland-oakland\">Bissap Baobab Oakland\u003c/a>\u003c/p>\n\u003ch2>Radio Africa Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2584-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mourad Lahlou and Eskender Aseged are the two Bay Area chefs from African nations who have reached the level of being household names for many Bay Area diners. What’s interesting is how neither is cooking anything traditional. Lahlou did cook traditional Moroccan with Californian influences at Aziza and now his namesake FiDi restaurant, \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a>, is really the inverse as a contemporary Californian restaurant with Moroccan elements.\u003c/p>\n\u003cfigure id=\"attachment_121494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2564-new.jpg\" alt=\"The counter and menu inside Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and menu inside Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Mourad is a lavish dining room with soaring ceilings and chandeliers on the ground level of the spectacular gothic skyscraper on New Montgomery Street that also houses Yelp’s headquarters, Aseged is quietly cooking in the far southeast corner of the city. His restaurant, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa\u003c/a>, opened along Third Street in the Bayview in 2012 and the expected movement of gentrification to the neighborhood following its lead hasn’t really happened as expected — yet, at least.\u003c/p>\n\u003cp>Inside Radio Africa, you’ll find an abundance of flora and fauna, cactus, communal tables, and ample natural light. It feels like you’re eating in a greenhouse, a contrast to the often frantic vibe outside the restaurant. That relaxed, virtuous vibe extends to Aseged’s plates.\u003c/p>\n\u003cfigure id=\"attachment_121498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2589-new.jpg\" alt=\"Radio Africa interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes are virtuous and simple with very basic embellishments in the fashion that Whole Foods and meal-kit deliveries are trying to promote (think Healthyish and holistic diets). There might be an African spice here and there, maybe a housemade chermoula condiment on one dish. Let’s be honest, though, it’s mostly yoga cuisine and that’s not a bad thing when you feel great and the food isn’t dull.\u003c/p>\n\u003cfigure id=\"attachment_121508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2662-new.jpg\" alt=\"Wild salmon comes simply with quinoa and cooked spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon comes simply with quinoa and cooked spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wild salmon comes simply with quinoa and cooked spinach is a dish that could please both James Beard (perfectly cooked piece of fish and equally perfect quinoa) and Weight Watchers. An arugula salad with roasted beets had a few surprise bursts of early summer tomatoes, scattered goat cheese and a pesto sauce that tied everything together without becoming uncomfortably oily. It’s nothing trailblazing but also not just #anotherbeetsandgoatcheesesalad.\u003c/p>\n\u003cfigure id=\"attachment_121500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2601-new.jpg\" alt=\"Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A chicken jambalaya has very little to do with the spicy tomato-based rice dish of New Orleans. The sauce is a lightly spiced pepper-base one mixed with wilted kale and long grain rice. There’s no shrimp. It’s just bite-size skinless chicken pieces that are one notch from being dry but saved by the well composed other parts on the plate. It’s not a perfect dish. It’s satisfying, however. It’s also a dish that makes you think about jambalaya being served as a rowdy good times touristy dish on Bourbon Street but has serious roots in the Low Country slaves and reaching further back to Africa pre-slave trade centuries ago.\u003c/p>\n\u003cfigure id=\"attachment_121509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2665-new.jpg\" alt=\"Chicken jambalaya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken jambalaya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2615-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more important to note about Radio Africa than the food is the powerful story of Aseged himself. The chef hails from Ethiopia and escaped to Sudan before immigrating to the U.S. His big break came as a cook in the kitchen of Square One, Joyce Goldstein’s restaurant that for much of the 80s and 90s was one of the post-Chez Panisse second wave of Californian cuisine trailblazers with the likes of Boulevard, Stars and Zuni Cafe. Aseged worked front and back of the house elsewhere at the likes of Boulevard and Campton Place before fulfilling his Radio Africa dream as one of the pivotal early pop-ups in SF around the same time the likes of Mr. Pollo and Lazy Bear started. Now five years in, it’s clear the restaurant is a centerpiece of the neighborhood judging from everyone who stopped in for lunch and a (sweetened just right) hibiscus lemonade.\u003c/p>\n\u003cfigure id=\"attachment_121499\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2593-new.jpg\" alt=\"Hibiscus lemonade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-121499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus lemonade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aseged even gives a neighborhood shoutout on the beer front with the 3\u003csup>rd\u003c/sup> St. Pale Ale from Bayview’s year-old \u003ca href=\"http://www.laughingmonkbrewing.com/\">Laughing Monk Brewing\u003c/a>, a neighborhood newcomer that followed Radio Africa’s lead and is seeing success at its tap room. See, Radio Africa is much more than just an enjoyable lunch of salmon and quinoa.\u003c/p>\n\u003cfigure id=\"attachment_121492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2561-new.jpg\" alt=\"Radio Africa Kitchen exterior in Bayview.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121492\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa Kitchen exterior in Bayview. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.radioafricakitchen.com\">\u003cstrong>Radio Africa Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4800 3rd St.\u003cbr>\nSan Francisco, CA 94124 [\u003ca href=\"https://www.google.com/maps/place/Radio+Africa+Kitchen/@37.7347738,-122.3909829,15z/data=!4m2!3m1!1s0x0:0x880ced93f51fdc2b?sa=X&ved=0ahUKEwicwc_dmbTVAhUmxFQKHdQXC9oQ_BIIgQEwCw\">Map\u003c/a>]\u003cbr>\nPh: (415) 826-9660\u003cbr>\nHours: Mon-Fri 12pm-2:30pm, 5:30pm-8pm; Closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Radio-Africa-Kitchen-214817898543835/\">Radio Africa & Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/radioafricakitchen/\">@radioafricakitchen\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/radio-africa-kitchen-san-francisco\">Radio Africa Kitchen\u003c/a>\u003c/p>\n\u003ch2>Aicha Moroccan Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_121515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2799-new.jpg\" alt=\"Aicha interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Moroccan restaurants in the city of San Francisco share three traits — they’re formal affairs open only for dinner (with belly dancing frequently on weekends), sport an intricate interior design, and are located in the Lower Nob Hill area around Polk Street.\u003c/p>\n\u003cp>The six-year old \u003ca href=\"http://yoratech.com/aichacuisine/\">Aicha\u003c/a>, started by a first-time restaurateur from the tech industry (long before that was the cliché it is today in 2017) only satisfies the latter of that trio. It is indeed open for lunch and its dark, warm space with lanterns dangling above the kitchen, Moroccan art pieces scattered on the walls cushions and low-back banquettes covered with sheets that provide a calm escape from the relentless bar crawl of Polk Gulch outside but hardly an ornate environment like at a ritzy Marrakech hotel. It feels a little musty, like a well-worn living room of an apartment where most of the apartment is an open kitchen and food storage.\u003c/p>\n\u003cp>The main standards of Moroccan cuisine make up Aicha’s menu, led by kebab-on rice “grillades” and 15 total choices for tagines and couscous plates.\u003c/p>\n\u003cfigure id=\"attachment_121520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2829-new.jpg\" alt=\"Lamb shank tagine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb shank tagine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything was enjoyable but seemed a tick off in some regard. A lamb shank tagine had a subdued broth and the lamb itself a bit on the overcooked side, missing the hoped for gaminess and fork-tender flakiness (and I wish the tagine itself was at least presented tableside). Bread with the tagine is limp and pale, like a cake-textured white bread (compared to the baguette at Cafe Zitouna mentioned below). The plump prunes on the tagine plate were the best part of the dish — not exactly what you’d hope for. A royal kebab platter provides an assortment of various meats that vary from being a juicy, rewarding kefta (ground beef and lamb) to fine but uninspiring (merguez and chicken) to being clearly left on the grill too long (beef). We should mention the accompanying rice and salad (with craisins and olives!) were a step above the norm. However, even the tea just didn’t have the mint intensity that often is found at similar establishments.\u003c/p>\n\u003cfigure id=\"attachment_121523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2846-new.jpg\" alt=\"Royal kebab platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal kebab platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reasons to highly recommend Aicha are how the dishes that show Moroccan cuisine’s classic intense sweet meets savory contrast are the ones that thrive. Do you like Cinnamon Toast Crunch? Then don’t think twice about a side order of the cinnamon and sugar dusted couscous with regular and golden raisins. This is not a subtle dish in any way and it’s hard not to love its sweet-edged rustic sensibility.\u003c/p>\n\u003cfigure id=\"attachment_121528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2892-new.jpg\" alt=\"Cinnamon and sugar dusted couscous with regular and golden raisins.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon and sugar dusted couscous with regular and golden raisins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whatever you’re main part of the meal is, start with the \u003cem>basteeya\u003c/em>, Morocco’s version of a warm protein-filled pastry coated with cinnamon and sugar. Aicha’s version is right on par with the best that Mourad Lahlou has offered at Mourad and Aziza. Saffron, turmeric and ginger come billowing out with the smoke when you crack the flaky phyllo crust and have a first bite of the moist chicken. There’s a lot going on. And, the portion is generous (keep in mind it’s an appetizer!). Each bite is a thrilling moment. Of course, couscous, tagines and kebabs get all the attention. Heck, Moroccan mint tea even is more talked about in most dining circles. This \u003cem>basteeya\u003c/em> will remind you that it deserves a place on the table, as well. Just make room for the main courses because Aicha’s small tables’ space gets filled up really quickly.\u003c/p>\n\u003cfigure id=\"attachment_121518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2821-new.jpg\" alt=\"Basteeya at Aicha.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Basteeya at Aicha. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121530\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2913-new.jpg\" alt=\"Moroccan mint tea served tableside.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-121530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea served tableside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2923-new.jpg\" alt=\"Moroccan mint tea.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2793-new.jpg\" alt=\"Aicha Moroccan Cuisine exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha Moroccan Cuisine exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://yoratech.com/aichacuisine/\">\u003cstrong>Aicha Moroccan Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1303 Polk St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Aicha+Moroccan+Restaurant+In+san+Francisco/@37.788877,-122.420473,15z/data=!4m2!3m1!1s0x0:0x746b5ba3c67b8026?sa=X&ved=0ahUKEwivyqvfmrTVAhXHrlQKHezQAkQQ_BIIfzAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 345-9947\u003cbr>\nHours: Mon, Tue and Thu, 11:30am-9:15pm; Wed, 4:30pm-9:15pm; Fri-Sat, 11:30am-9:45pm; Sun, 11:45am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Aicha-Moroccan-Restaurant-247879919075/\">Aicha Moroccan Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/aicha-san-francisco\">Aicha\u003c/a>\u003c/p>\n\u003ch2>Cafe Zitouna\u003c/h2>\n\u003cfigure id=\"attachment_121554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2791-new.jpg\" alt=\"The dessert is called <em>basboussa</em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost fate. Just a few moments after discussing why restaurant writers never start reviews with dessert, here came a complimentary dessert that sounded humble and seemed like a nice gesture that will usually end in a ceremonial couple of respectful bites. It proved to be one of the essential dishes of any African cuisine in the Bay Area. The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. After a series of tagines and couscous platters, it’s hard to imagine diners yearning for dessert. Well, please take our advice — save room. Or, eat dessert first. Trust us. This is why dessert is mentioned first for this Moroccan-Tunisian restaurant in Lower Nob Hill.\u003c/p>\n\u003cfigure id=\"attachment_121587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2689-new.jpg\" alt=\"Cafe Zitouna beverage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna beverage area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2690-new.jpg\" alt=\"Counter with open kitchen at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter with open kitchen at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With spartan white walls, bare topped utilitarian tables, Paris bistro wicker chairs and a diner-style open kitchen running the length of the room with a counter of a couple antique Moroccan cooking vessels serving as the lone decoration, \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> can’t exactly be called a \u003cem>grande dame\u003c/em> in anything but age. The main design point is the abundant sunlight streaming in from the windows along Polk Street.\u003c/p>\n\u003cfigure id=\"attachment_121547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2755-new.jpg\" alt=\"The owner of Cafe Zitouna, Najib Rebia.\" width=\"500\" class=\"size-full wp-image-121547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The owner of Cafe Zitouna, Najib Rebia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Design doesn’t matter here. There are no belly dancers here, either. Cafe Zitouna is one of the longtime stalwarts of Northern African cooking in San Francisco and screams if the confidence that only a longtime neighborhood fixture can boast. You’ll find many of the classic Moroccan standards, like the soothing lentil soup, \u003cem>harira\u003c/em>, that soothes upon first scoop but needs a few dashes of the housemade harissa condiment to become fully realized. In the daytime, the owner Najib Rebia is busy making couscous himself in giant bowls at a table on one side of the restaurant. That is your cue that couscous is mandatory and indeed it is — fluffy to the point of almost dissolving on the palate. A host of soft, almost velvety vegetables (carrots, turnips, zucchini, potatoes, bell peppers) sit in a thin tomato-like broth and get ladled into the couscous on individual plates. Again, harissa is needed to add some pizazz but most importantly, try the couscous on its own. Couscous comes with all sorts of meats and fish, as well, like a housemade merguez that has the right perky texture but lacks the smoke-spice balance of its peers in the city (most notably at 4505).\u003c/p>\n\u003cp>https://youtu.be/Q5ehY_TS-0M\u003c/p>\n\u003cfigure id=\"attachment_121550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2765-new.jpg\" alt=\"Couscous with chickpeas and vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Vegetarian Couscous with chickpeas and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Aicha missed on some details, every corner seems to be thought out by Cafe Zitouna — remarkable for a restaurant staffed by Rebia in the front-of-house and a single chef in the kitchen when we visited and are told that is usually the case. The mint tea here comes with sugar and is already lightly sweetened right at the perfect level. You’ll be flying off the walls but not getting a sugar-induced toothache. Every table gets crusty fresh baguette, first for dunking in olive oil, then the \u003cem>harira\u003c/em> and finally the tagine sauces. Between the couscous and this baguette, don’t even dream of bypassing carbs at this place.\u003c/p>\n\u003cfigure id=\"attachment_121559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2720-new.jpg\" alt=\"Every table gets crusty fresh baguette, first for dunking in olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every table gets crusty fresh baguette, first for dunking in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Aicha, Cafe Zitouna is a strictly Halal restaurant. There is a wide range of diners who visit Cafe Zitouna, from older regulars coming to tote several doggy bags for subsequent meals to the exploring types curious what this version of basteeya (with egg) is like to guests coming directly from the neighboring mosque on Sutter Street.\u003c/p>\n\u003cp>But what makes Cafe Zitouna stand out are the half dozen items from Tunisia, Rebia’s homeland, that lean heavily on aggressive, brighter spices. Oh, and, everything seems to have an egg on it. Mediterranean and French colonial flavors, so there are lots of bell peppers, tomatoes and capers, along with lighter spices like parsley and thyme instead of the darker berbere spice blends. Note the olive oil on tables and how it’s used for cooking meats. Tunisian salads are bright and light, like in \u003cem>taktuka\u003c/em> boasting the abrupt anise notes of caraway seed with bell peppers, tomatoes and onions. For something hearty from the Tunisian repertoire, look to the tomato-based tagines with kufta meatballs or merguez that are nothing like the sweet and savory tagine combination so popular in next door Morocco.\u003c/p>\n\u003cfigure id=\"attachment_121543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2734-new.jpg\" alt=\"A crepe called <em>breek</em>.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crepe called \u003cem>breek\u003c/em>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2745-new.jpg\" alt=\"The inside of breek.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of breek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2726-new.jpg\" alt=\"Traditional Harira, Moroccan lentil soup at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Harira, Moroccan lentil soup at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re thinking this seems a little like ground meat and marinara, well, you’re not far off. The quirky Tunisian specialty that can only be found here is a crepe called \u003cem>breek\u003c/em> with a ready for Instagram soft yolk egg in the center. It’s filled with tuna, potatoes and capers, a nod towards the Mediterranean coast Tunisia borders. A finishing squeeze of lemon is yet another warm weather, coastal element and a necessary one to round out the \u003cem>breek\u003c/em>. Start with \u003cem>breek\u003c/em>, have some lively conversation over couscous and tea, then finish with \u003cem>basboussa\u003c/em>, and get lost in a meal of Morocco, Tunisia and warm hospitality. You’ll be full, you’ll have had a great time and you’ll have learned a lot about new flavors and places. Isn’t this what dining out is all about?\u003c/p>\n\u003cfigure id=\"attachment_121546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2754-new.jpg\" alt=\"Moroccan mint tea at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2679-new.jpg\" alt=\"Cafe Zitouna in San Francisco's Lower Nob Hill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna in San Francisco's Lower Nob Hill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcafezitouna.com/\">\u003cstrong>Cafe Zitouna\u003c/strong>\u003c/a>\u003cbr>\n1201 Sutter St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Cafe+Zitouna/@37.7876407,-122.4202681,15z/data=!4m2!3m1!1s0x0:0x698cf43d4c42b19c?sa=X&ved=0ahUKEwi_uYuxnLTVAhUiiVQKHc6DCM4Q_BIIfjAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 673-2622\u003cbr>\nHours: Tue-Thu and Sat-Sun, 11:30am-9pm; Fri, 2pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Zitouna/107278449309797\">Cafe Zitouna\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/cafe-zitouna-san-francisco\">Cafe Zitouna\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "119567 https://ww2.kqed.org/bayareabites/?p=119567",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/10/11/bay-area-bites-guide-exploring-the-cuisines-of-africa-around-the-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 8617,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 88
},
"modified": 1508187550,
"excerpt": "As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\r\n",
"title": "Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area",
"datePublished": "2017-10-11T13:10:39-07:00",
"dateModified": "2017-10-16T13:59:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-exploring-the-cuisines-of-africa-around-the-bay-area",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/119567/bay-area-bites-guide-exploring-the-cuisines-of-africa-around-the-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What’s a bunny chow? How about kitfo and fufu? Those are just three of the signatures for a trio of different cuisines from the giant continent of Africa. And, for a continent of its vast size and staggering number of unique cultures, it’s surprising how small of an impact its cuisines have had on the Bay Area. Outside of Moroccan restaurants and Ethiopian ones, the Bay Area is limited to a handful of restaurants representing countries from South Africa to Tunisia to Nigeria.\u003c/p>\n\u003cp>That’s too bad for curious local diners. But, there are exciting opportunities to learn about several cuisines with a little bit of research. As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\u003c/p>\n\u003ch2>Amawele’s South African Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/amaweles-2-dishes.jpg\" alt=\"Peri peri chicken and Cape Malay quinoa with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peri peri chicken and Cape Malay quinoa with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0697-new.jpg\" alt=\"Amawele's South African Kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no \u003ca href=\"https://ww2.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">Chenin Blanc or Pinotage\u003c/a> at the city’s lone South African food kiosk. You’ll have to head to a wine store for the country’s wines, which are far better known in the U.S. than South African cuisine.\u003c/p>\n\u003cp>Thanks to amaweles (a Zulu word for twins), Pam and Wendy Michaelson, San Francisco has one spot for learning about this diverse country that is somewhat similar to California climate-wise but almost exactly half a world away from here.\u003c/p>\n\u003cp>The identical twin sisters grew up in Durban, South Africa’s third-largest major city (think Chicago with Los Angeles’ location). It’s a fun, easy-going beach vibe that’s also a giant city on the Indian Ocean. It’s also quite notable for its dining scene, reflecting the diversity of its country. South Africa’s indigenous population and immigrants from centuries of being a colony for European empires have led to a decidedly eclectic cuisine. On the plate, influences come from England, the Netherlands, Malaysia, India, Portugal and the local African history.\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>Pam and Wendy initially lived in the country’s capital and largest city, Johannesburg, and tried to make it as professional singers, while working in the mundane world of finance. One career didn’t quite pan out and the other wasn’t fulfilling. So, they decided to explore traveling around the U.S. as childcare providers. The mutual love of cooking led them to their current restaurant home, \u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a>, in San Francisco, curiously located in the FiDi’s Rincon Center (best known as the home of \u003ca href=\"http://yanksing.com/\">Yank Sing\u003c/a>). Fast-casual tends to be more of a niche for burritos, sandwiches, salads and the like — not complex curries and obscure names like bunny chow.\u003c/p>\n\u003cfigure id=\"attachment_121320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0730-new.jpg\" alt=\"Bunny Chow\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunny Chow \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re after the Instagram likes, South Africa’s fast food favorite, bunny chow, is obligatory. It’s not colorful but it’s pretty profound visually. There are no rabbits involved — rather a deeply nuanced and carefully spiced curry full of tender beef hunks in a hollowed out bread bowl. SF diners, I know what you’re thinking but this bread is more like a thick, fluffy white loaf than hearty sourdough à la Fisherman’s Wharf clam chowder in sourdough bowls. Except here, the curry doesn’t just stay in the bread bowl. It overflows filling the whole container. Talk about a dish not meant for take-out but has to be served to-go. Eat with caution.\u003c/p>\n\u003cp>Also on the fast food-drunk food side of South African cuisine and a popular item at Amawele’s is frikadella, a Dutch-style meatball that usually is served on soggy fries but here the two are served together as a wrap (hello, fast-casual!). It’s the South African version of Primanti Brothers, the everything-in-one sandwich behemoth from Pittsburgh (try it in SF at Giordano’s Bros. in the Mission).\u003c/p>\n\u003cp>Along with the bunny chow, peri peri chicken is a must at Amawele’s, where the sauce made in-house (also sold by the bottle) boasts a sharp, bright chile kick that burns but doesn’t hurt when slathered on chicken and served paleo-style on vegetables. It’s too bad the chicken breast is dry but just focus on the sauce.\u003c/p>\n\u003cp>Also on trend, like the paleo section of the menu, quinoa can replace the Cape Malay spiced rice dish with proteins of your choice on top. It works particularly well with sweet potatoes and a host of non-seasonal vegetables (carrots, broccoli) that taste fine but are an uninspiring diet-friendly ensemble. Paleo or quinoa bowl, both are very fitting for a weekday lunch that will power you into the afternoon, not weigh you down at the 3 PM meeting. But, honestly, if you’re exploring South African cuisine, get the bunny chow. Leave the paleo stuff for later.\u003c/p>\n\u003cfigure id=\"attachment_121334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0714-new.jpg\" alt=\"Amawele's South African Kitchen menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re through your giant meal (the bunny chow can easily serve two), linger with the housemade rooibos tea on a seating cushion by Rincon Center’s fountain and think how peaceful this is compared to the mad rush for dim sum a few steps away at Yank Sing. Eating bunny chow gazing at the upside-down fountain is one of those quirky “this can only happen here” moments that can liven up any routine weekday lunch hour.\u003c/p>\n\u003cfigure id=\"attachment_121335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0706-new.jpg\" alt=\"Rincon Center’s fountain is a scenic spot to enjoy to-go lunch.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rincon Center’s fountain is a scenic spot to enjoy to-go lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cstrong>Amawele’s South African Kitchen\u003c/strong>\u003c/a>\u003cbr>\n101 Spear St.\u003cbr>\nSan Francisco, CA 94105 [\u003ca href=\"https://www.google.com/maps/place/Amawele's+South+African+Kitchen/@37.7924983,-122.3931387,15z/data=!4m2!3m1!1s0x0:0x4d36863a53860af0?sa=X&ved=0ahUKEwiM8aHnjoLVAhVXzWMKHT_QAdMQ_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (415) 536-5900\u003cbr>\nHours: Mon-Fri, 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amaweles/\">Amawele's South African Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/afterpartychefs?lang=en\">@afterpartychefs\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/tags/afterpartychefs/\">#afterpartychefs\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/amaweles-south-african-kitchen-san-francisco-2\">Amawele’s South African Kitchen\u003c/a>\u003c/p>\n\u003ch2>Safari Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121371\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_9662-new.jpg\" alt=\"Somali food trailer that houses Safari kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Somali food trailer that houses Safari kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no seating, no park nearby to picnic at and congested parking in the narrow parking lot where the months-old Somali food trailer, \u003ca href=\"http://www.safarikitchensj.com\">Safari Kitchen\u003c/a>, resides in. It’s decidedly no-frills and feels like Austin, Texas both with the fact that it’s a niche cuisine food trailer and the roaring summer heat on one visit. Continuing the no-frills agenda, the menu doesn’t provide much choice either. You’ll have a bed of rice topped with beef, chicken, beef and chicken, or vegetables. So, you better like rice.\u003c/p>\n\u003cfigure id=\"attachment_121341\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg\" alt=\"Beef and Chicken combo rice plate at Safari Kitchen in San Jose.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef and Chicken combo rice plate at Safari Kitchen in San Jose. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those familiar with \u003ca href=\"http://thehalalguys.com/\">The Halal Guys\u003c/a> will notice this Somali staple isn’t dissimilar (there is even mild white sauce and a hot red sauce to squeeze on) but miles superior in everything from the recent New York transplant addition to SF — from the quality of meat to the heavy hand in seasoning to the slickness of the rice. A host of spices (“all starting with “C” as the cook in the Safari Kitchen trailer joked) including coriander, cumin, cinnamon and cardamom penetrate every cube of chicken and beef, along with the base of buttery, perky basmati rice. Imagine the flavor profile of barbecue with a supporting element of tandoori. Combined it’s smoky, sweet, salty and has a hint of umami that keeps bite after bite of meat and rice seem far more enticing than it sounds like. Sure, it’s enough food for two hungry eaters but who can complain about leftovers?\u003c/p>\n\u003cp>You’ll round out the meal with \u003cem>samusas\u003c/em>, which are exactly like the better-known \u003cem>samosas\u003c/em> in several other cultures around Africa, the Middle East and Asia. The flaky phyllo triangles filled with beautifully spiced, juicy ground beef. Also try the sweet version with cherry preserves that might be less traditional but will compete with any fruit preserve hand pie you’ve encountered before. The fry is perfect in both versions with not a speck of grease anywhere. It’s easy to fill up on these alone. Don’t do it.\u003c/p>\n\u003cfigure id=\"attachment_121342\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg\" alt=\"Beef Sambusa at Safari Kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef Sambusa at Safari Kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At just a few months old, Safari Kitchen is still in its youthful stage and awaiting its first academic year with the nearby college students (it's right between Downtown and San Jose State). Co-owners Amin Munye and Guled Yousef met as undergraduate students at Arizona State University and both ended up in the Bay Area afterwards — Guled in tech and Amin as a barber at The Barbers Inc. The two decided to give entrepreneurship a try but originally had no idea what type of business to do. Munye is originally from Somalia and moved to the US when he was 14. His older sister worked for the US embassy in Somalia and was given the option to move to the US for health reasons. A few years later, Amin and his family were able to join her in the US where they settled in the South Bay. After all sorts of business plan brainstorms, the two budding entrepreneurs thought, “Why not do a food truck with a few dishes from Somalia served?” The Safari Kitchen then was born and the hope is to eventually have a more substantial menu and sit-down experience at a brick and mortar restaurant. \u003c/p>\n\u003cp>This is definitely not your average food trailer (or truck or stand or vendor or what not). The logo of a zebra made of cooking utensils is even pretty startling, just like the tenderness of the meat and deft hand with a cupboard of spices. Thinking about the rice plates, we’re ready for our next Somali lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.safarikitchensj.com\">\u003cstrong>Safari Kitchen\u003c/strong>\u003c/a>\u003cbr>\n17 S 8\u003csup>th\u003c/sup> St.\u003cbr>\nSan Jose, CA 95112 [\u003ca href=\"https://www.google.com/maps/place/Safari+Kitchen/@37.3393401,-121.883042,15z/data=!4m5!3m4!1s0x0:0xdd01d0010cc2b31d!8m2!3d37.3393401!4d-121.883042\">Map\u003c/a>]\u003cbr>\nPh: (408) 367-9416\u003cbr>\nHours: Tue-Sat, 11am-6pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100013627202314\">Safari Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/safarikitchensj/\">@safarikitchensj\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/safari-kitchen-san-jose-5\">Safari Kitchen\u003c/a>\u003c/p>\n\u003ch2>Jubba Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_121380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg\" alt=\"Roasted goat cutlet (L) and beef suqaar kay kay (R).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet (L) and beef suqaar kay kay (R). \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sit-down restaurant \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba\u003c/a> is Safari Kitchen’s contrast, on the opposite side of the sprawling city of San Jose and boasting the same no-frills vibe but there are chairs, tables and air conditioning. Other than the aforementioned heavily spiced meat-on- basmati rice plates, arguably the two most celebrated dishes of Somali cooking are a platter of similarly spice rubbed goat and a sweet and sour stir-fry of sorts called \u003cem>kay kay\u003c/em>. Both can be found at nine-year old Jubba, located in a mostly non-commercial residential community, right by the busy Santa Teresa VTA light rail station. In that \u003cem>kay kay\u003c/em>, seemingly two pounds beef cubes (called beef \u003cem>suqaar\u003c/em>) with no gristle (often a stir-fry’s downfall) gets tossed with chapatti (like flatbread shreds), bananas, onions, about a pound of nicely softened broccoli and snap pears, and an extreme amount of sesame oil that will definitely leave you wanting plenty of water from the salt rush. Ultimately, it’s the banana that ends up as the over-arching flavoring agent. Beef \u003cem>suqaar\u003c/em>, flatbread and banana? Who knew it could be a hit?\u003c/p>\n\u003cfigure id=\"attachment_121377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-Interior.jpg\" alt=\"Jubba interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg\" alt=\"Kay kay, a stir-fry with beef suqaar at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kay kay, a stir-fry with beef suqaar at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the next specialty, goat comes as bone-in hunks, ranging from dry and flabby to fork tender. The meat itself doesn’t have the barnyard smirk that can make a Mexican birria specialist’s goat taste so polarizing and also so special. Jubba’s goat tastes of indifferent meat and the berbere spice mix doesn’t coat the meat with the same unabashed punch as at Safari Kitchen.\u003c/p>\n\u003cfigure id=\"attachment_121379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg\" alt=\"Roasted goat cutlet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main mode of eating at Jubba appears to be the chapatti wraps. It’s essentially a Somali burrito in size and just swaps out rice, beans and guacamole for onions and peppers joining tilapia, beef or chicken. The only reason to opt for this over the other platters is serving size. Yes, they’re more than enough for one but the platters are really for 2-3 people (a steal for $12-13). The Sports Plate gets two people two proteins on one tire-sized plate with basmati rice or spaghetti for $26 and seems perfectly geared to diners looking more for leftovers than anything else. Like with Ethiopia’s cuisine often having Italian components from its colonial history, the same is the case for Somalia. Spaghetti seems like a strange match for deftly spiced goat but it’s a diet staple — and we certainly saw several diners digging into their pile of spaghetti with beef \u003cem>suqaar\u003c/em>. Yes, this is not your typical meatballs and marinara.\u003c/p>\n\u003cp>Our vote for platter accompaniment goes to the injera bread that is much thicker and a less tart than most versions at Bay Area Ethiopian restaurants (like the Italian influence, here’s another nod to the similarities of Ethiopian and Somali dining). But, the injera does have the same function (use your hands!) here as at any Ethiopian restaurant. Unlike in Ethiopia, though, the food is not served on the injera itself. Since most Somalian dishes aren’t curry or sauce based like in Ethiopia, you’ll end up using a fork and knife and rip off some injera as a palate cleanser.\u003c/p>\n\u003cfigure id=\"attachment_121381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg\" alt=\"Sambusa and mandasi pastries at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sambusa and mandasi pastries at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No matter what entrée lies ahead, start with a \u003cem>samusa\u003c/em>, fried to perfection with no hint of grease and a filling of ground beef and spices that come tumbling out dramatically after your initial bite. \u003cem>Mandasi\u003c/em>, a sweet potato pastry that tastes and looks like a flattened yam beignet, has pretty little to recommend for it in the shadow of the samosa. It’s a harmless version of fried dough if that’s a needed part of your meal. For both, make sure to dunk the pastries in the medium hot green spice condiment that come on the side.\u003c/p>\n\u003cfigure id=\"attachment_121383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg\" alt=\"The ground beef filling of the sambusa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ground beef filling of the sambusa. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg\" alt=\"Somalian art decorations at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Somalian art decorations at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot to love about this opposite of flashy family-run operation, from the food to the fact that decor is limited to a few woven objects on the wall, a placard of Somali crops and fruits and a TV on CNN by the entrance. It’s not an elaborate set-up but has a lot of heart and is clearly a local favorite with the African community. Diners stream in randomly to order, then savor, the free pour-yourself sweet tea that comes out blazing hot (use two espresso-sized paper cups!) and packs more sugar than the typical sweet tea on a porch in Mississippi. Somehow, its over the top quirky sweetness seems to taste just right when eating some \u003cem>kay kay\u003c/em> in this far corner of San Jose.\u003c/p>\n\u003cfigure id=\"attachment_121376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-exterior.jpg\" alt=\"Jubba exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">\u003cstrong>Jubba Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5330 Terner Way\u003cbr>\nSan Jose, CA 95136 [\u003ca href=\"https://www.google.com/maps/place/Jubba+Somali+Restaurant/@37.2573964,-121.8607531,15z/data=!4m2!3m1!1s0x0:0x5774614b48934b2?sa=X&ved=0ahUKEwjHyNfelLTVAhVhxlQKHWdtB6EQ_BIIgAEwCg\">Map\u003c/a>]\u003cbr>\nPh: (408) 440-1504\u003cbr>\nHours: Daily, 11am-9:30pm; Closed Wednesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a>\u003cbr>\nPrice Range: $S ($13-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">Jubba Restaurant\u003c/a>\u003c/p>\n\u003ch2>Miliki\u003c/h2>\n\u003cfigure id=\"attachment_121423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2416-new.jpg\" alt=\"Combination RIce and Bean Plate with Fish at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combination RIce and Bean Plate with Fish at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was an inauspicious start when we arrived at \u003ca href=\"http://www.milikispot.com\">Miliki\u003c/a> one recent weekday, wondering if the place was even open. There were no diners eating lunch. The menu outside only says that American diner-style food is served. Yet, somehow there has to be some of the Nigerian food that we ventured to Oakland’s Laurel District (it’s a stretch of MacArthur Blvd. by 580, southeast of Downtown) for, right? Noticing us stalling outside, the gracious waitress and mother of a co-owner, Enny Aregbe, came outside to say that only African food was available at that time.\u003c/p>\n\u003cp>You can sense our relief.\u003c/p>\n\u003cfigure id=\"attachment_121416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2365-new.jpg\" alt=\"Miliki menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out that the American food is served in the morning when chef Kirk Roberts runs the kitchen. Roberts previously owned Full House Cafe next door but it closed and became the ultra popular Sequoia Diner under new owners. Now for two years, Roberts has run essentially a permanent breakfast pop-up at Miliki (word of advice: for Nigerian food, come after 1pm to be sure it’s being served). So, as tempting as biscuits and gravy and bacon hash sound, we wanted fufu. And we got plenty of it.\u003c/p>\n\u003cp>Nigeria is a country of 186 million people, making it the largest country on the continent and over twice the size of second place Ethiopia. The country’s largest city, Lagos, is one of the fastest growing cities in the world, yet according \u003ca href=\"https://www.ft.com/content/8b24d40a-c064-11e1-982d-00144feabdc0?mhq5j=e1\">to a study by the Financial Times\u003c/a>, nearly 2/3 of the city lives in slums. It’s a city that represents the cultural and economic possibilities of a whole country on the western coast of Africa — and its struggles.\u003c/p>\n\u003cp>For whatever reason, be it lack of tourists visiting and craving the food or hard to find ingredients, Nigerian cuisine hasn’t made the big leap to the U.S., and certainly the Bay Area, like Moroccan and Ethiopian cuisines. But as Miliki will teach you, it’s an extensive cuisine full of huge flavor like you’d expect from a country of Nigeria’s size.\u003c/p>\n\u003cfigure id=\"attachment_121418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2375-new.jpg\" alt=\"Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The core of the menu is based on hearty entrées that are customizable in a mix and match style (just wait for the Nigerian fast-casual concept, coming soon to the FiDi!). Diners choose an \u003cem>okele\u003c/em> (starch), stew and meat. It’s confusing because the menu says that three meats can be served per stew, yet we only were given the option of one. One does indeed seem like plenty.\u003c/p>\n\u003cp>Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed \u003cem>egusi\u003c/em> (a melon seed), had a beautiful gamey flavor but lurked on the dry side texture-wise. It needed to bathe in the stew, fragrant in the earthy-herbal profile like a thoughtfully made marinara sauce with \u003cem>egusi\u003c/em> looking and even tasting a bit like you added some Parmesan.\u003c/p>\n\u003cp>Our chosen \u003cem>okele\u003c/em> for this was fufu, essentially a pile of mashed yams that has the cloying consistency of mochi and, as a dining companion correctly pointed out, tastes identical to Betty Crocker’s instant mashed potatoes. Fufu is pretty boring stuff, yet necessary for ripping and grabbing that goat meat (forks are discouraged but offered). It’s also the best known Nigerian diet staple, seen at practically every meal everywhere in the country, like baguettes in France.\u003c/p>\n\u003cfigure id=\"attachment_121420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2388-new.jpg\" alt=\"Fufu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fufu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>egusi\u003c/em> was a sign of rewarding flavors to come. Dish after dish presented careful but forceful spicing. Even the seemingly banal scoop of rice on the combination platter scored with tomato, peppers and onions alongside flaky tilapia. That rice, by the way, is jollof rice — one of the key parts of Nigeria’s cuisine and very similar to what is called dirty rice in New Orleans. Every component lifts the other — the rice, fish and trio of smoky, slow-cooked beans, tender stewed greens, and sweet fried plantains. It’s the must-order at Miliki.\u003c/p>\n\u003cp>When it comes to spice, Miliki’s pepper soup had a sharp, pungent style of spice courtesy of the aggressive alligator pepper. Think of ash and Tabasco sauce combined. It’s weird. It’s not great. It’s not bad. The broth was too watery to stand up to tough beef and tender tripe (fish is probably the way to go). Try it once but chances are it won’t be a dish you come back again and again for. But you never know if you don’t try...\u003c/p>\n\u003cfigure id=\"attachment_121421\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2402-new.jpg\" alt=\"Pepper Soup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121421\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pepper Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black eyed pea fritters called \u003cem>akara\u003c/em>, \u003cem>suya\u003c/em> (beef skewers) and sweet, fried balls of dough, appropriately called “puff puff,” are the main appetizers. They seem more like hunger-satiating snack munchies to accompany the almost sugary non-alcoholic Malta Guinness beer from Nigeria or one of the various non-craft beer bottles available before heading towards the stews and starches.\u003c/p>\n\u003cfigure id=\"attachment_121424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2432-new.jpg\" alt=\"Miliki interior dining area with host Enny Aregbe in background.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki interior dining area with host Enny Aregbe in background. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2367-new.jpg\" alt=\"The bar at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Decor isn’t Miliki’s strength with a faded, worn look to the booths and tables, though some art on the walls and the front bar makes thing look like they get pretty exciting at some point. That exciting time would be Friday nights when a DJ takes over and Miliki offers a fun evening of music and food “to keep the community together” as Enny told us. That’s vital right now knowing the many issues facing Oakland, from gentrification to crime. Enny’s son Bayo started the restaurant almost eight years ago with his friend Ishmael Okunade and, together, three have helped steer the restaurant through some tough times.\u003c/p>\n\u003cp>Just a year ago, Miliki almost was part of that rapid gentrification when a landlord looked to replace it with a craft beer garden. Just look at the brunch lines at \u003ca href=\"http://www.sequoiadiner.com\">Sequoia Diner\u003c/a>, the forthcoming opening of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> in the retro Glenn’s Hot Dog location and the construction right outside of Miliki on MacArthur — the area is changing and it’s not hard to see the gentrification coming, for better or for worse. Luckily, we still have Miliki. And there’s plenty of fufu and pepper soup to sample because of that.\u003c/p>\n\u003cfigure id=\"attachment_121425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2435-new.jpg\" alt=\"Miliki exterior on MacArthur Ave. in Oakland's Laurel district.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki exterior on MacArthur Ave. in Oakland's Laurel district. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.milikispot.com\">\u003cstrong>Miliki\u003c/strong>\u003c/a>\u003cbr>\n3725 MacArthur Blvd.\u003cbr>\nOakland, CA 94619 [\u003ca href=\"https://www.google.com/maps/place/Miliki/@37.7917405,-122.1990904,15z/data=!4m2!3m1!1s0x0:0xbb785b0de8350c01?sa=X&ved=0ahUKEwj5maK4iYLVAhUI_mMKHR-YArgQ_BIIazAK\">Map\u003c/a>]\u003cbr>\nPh: (510) 531-6970\u003cbr>\nHours: Tue-Sun 8am- 8:30pm but Nigerian food starts roughly around noon; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MILIKI-RESTAURANT-141005385924687/?rf=159835614156280\">Miliki Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">Miliki\u003c/a>\u003c/p>\n\u003ch2>Tadu Ethiopian Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2296-new.jpg\" alt=\"Combo platter: Vegetable dishes and Kitfo.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combo platter: Vegetable dishes and Kitfo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of the couscous and tagines of Morocco, Ethiopia’s communal injera-based platters and strong cups of coffee from the country’s renowned beans is the best-known African cuisine in the U.S. Washington D.C. and Los Angeles have their own Little Ethiopia enclaves where avid diners visit the different Ethiopian spots and everyone has their particular favorite amidst stiff competition like we talk about dim sum in the Richmond or Mission burritos. It’s not quite the same in San Francisco. Oakland and Berkeley are home to some fantastic Ethiopian destinations as our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\">guide\u003c/a> will show you. The city has a handful of Ethiopian restaurants but for the most part, diners head across the Bay for their kitfo fix.\u003c/p>\n\u003cp>Except, at the two-and-a-half-year old \u003ca href=\"http://www.taduethiopiankitchen.com\">Tadu\u003c/a>, named for the owner’s grandmother and honoring her lifetime of warmth and love. Owner Elias Shawel, a former limousine driver, opened the restaurant because he couldn’t find a good place for kitfo. He definitely solved that issue.\u003c/p>\n\u003cfigure id=\"attachment_121391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2345-new.jpg\" alt=\"Inside Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tadu is at the edge of the Tenderloin now. When it opened, Tadu was truly \u003cem>in\u003c/em> the thick of it — a classic example of the rapid changes going on around this particular San Francisco neighborhood. Inside the restaurant, you’ll find orange splashed walls with Ethiopian art and maps, a semi-open kitchen and a central register where diners come and go every few minutes picking up to-go orders — a strange thing since this doesn’t seem like food that can travel well. Well, there is a kitfo sandwich. But you’re not coming to Tadu for a sandwich, are you? No, you’re here for the grand injera platters.\u003c/p>\n\u003cp>You can feel the childlike giddiness when one of the round platters arrives à la a pizza at the center of the table. This is a meal for everyone, from the solo diner to a party of six. Be it lunch or dinner, the entire meal sits on injera made in Oakland and driven back to Tadu daily. Injera covers the entire platter and additional rolled up injera is served on the side functioning as fork, knife, and spoon — heck, it might be the napkin and a water glass too if you’re really going for it. Bitter as a grapefruit, injera begs to be covered in other flavors, instead of being consumed on its own. Remember, it's a utensil. There are no off tastes but you won’t crave injera like a Josey Baker bread or Tartine’s country loaf.\u003c/p>\n\u003cfigure id=\"attachment_121394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2320-new.jpg\" alt=\"Rolls of Injera at Tadu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rolls of Injera at Tadu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ethiopian cuisine is particularly great for vegetarian and vegan diners since the standout dish is the vegetarian sampler. The injera is covered by various spreads, dips and wots (stew-like curries. \u003cem>Azifa\u003c/em>, a preparation of lentils fragrant with mustard seeds and jalapeño, wins big, while the \u003cem>misir wot\u003c/em> (a lentil sauce with berbere spices) provides a nice dose of heat but isn’t much more than a pile of lentils. \u003cem>Buticha\u003c/em>, mashed chickpeas, comes on a lettuce salad and could be a fine hummus at a party. The sautéed collard greens, known as \u003cem>gomen\u003c/em>, are passable but far better when ordered with lamb since some of the meat’s juices rub off. When countless rolls of injera have been ripped, dunked and eaten, it’s the \u003cem>shiro wot\u003c/em> (a dark purée of chickpeas, ginger, and tomatoes) and the refreshing \u003cem>alicha tikil gomen\u003c/em> (precisely cut, turmeric-stained potatoes and carrots with fresh cabbage) that emerge as winners.\u003c/p>\n\u003cp>Kitfo is the other iconic dish you’ll see on the majority of tables at any Ethiopian restaurants. It’s essentially ultra buttery ground beef, best ordered raw like how it’d be consumed in Ethiopia. That being said, many diners hesitate and opt for it medium rare to medium but sadly the gamey funk and soft texture leaves. It becomes greasy hamburger meat. You have the option to liven things up with jalapeño and cheese. Skip the cheese (there’s enough butter already) but do go for the spice since ground beef on its own has little taste.\u003c/p>\n\u003cp>Cubes of chicken, lamb and beef known as “tibs” are the other main dish to know, beautifully seasoned with berbere spices and jalapenos. Diners can start with \u003cem>sambussas\u003c/em>, filled with ground beef or lentils, but, trust us, you won’t need more than what comes on the injera. Just sip some of the thick and kind of bland telba (a flax seed and honey drink) or grab some more injera, and you’ll be more than content.\u003c/p>\n\u003cfigure id=\"attachment_121389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2354-new.jpg\" alt=\"The entrance to Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taduethiopiankitchen.com/\">\u003cstrong>Tadu Ethiopian Kitchen\u003c/strong>\u003c/a>\u003cbr>\n484 Ellis St.\u003cbr>\nSan Francisco, CA 94102 [\u003ca href=\"https://www.google.com/maps/place/Tadu+Ethiopian+Kitchen/@37.7848875,-122.4140304,15z/data=!4m5!3m4!1s0x0:0xfd7fee08026bbee4!8m2!3d37.7848875!4d-122.4140304\">Map\u003c/a>]\u003cbr>\nPh: (415) 409-6649\u003cbr>\nHours: Daily 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/taduethiopiankitchen\">Tadu Ethiopian Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/taduethiopian\">@taduethiopian\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tadu-ethiopian-kitchen-san-francisco-3\">Tadu Ethiopian Kitchen\u003c/a>\u003c/p>\n\u003ch2>Suya\u003c/h2>\n\u003cfigure id=\"attachment_121436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2462-new.jpg\" alt=\"The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the menu of the aforementioned Miliki, suya is a traditional beef skewer coated in a rub of myriad spices, chilies and crushed peanuts. At Uptown Oakland’s African and Caribbean fast-casual spot, \u003ca href=\"http://www.suyaafricangrill.com\">Suya\u003c/a>, “suya” is referred to as a West African spice rub. Will the real suya please stand up? The answer is: both. Suya is a term for a spice and that spice on grilled skewers of meat. In the case of Suya the restaurant suya is the spice rub.\u003c/p>\n\u003cfigure id=\"attachment_121434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2448-new.jpg\" alt=\"The menu at Suya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Suya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve answered this question, here come a few more. Remember, this is the fast-casual world where customization is key. So the question isn’t just which protein but also which spice: Jamaican jerk or suya?\u003c/p>\n\u003cfigure id=\"attachment_121440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2479-new.jpg\" alt=\"It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our purposes, it was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia (only suya spicing is allowed on the beef). The suya is an earthy, slightly sweet rub that slowly grows in heat to a point where a glass of water is needed but there’s no raging fire to put out. In contrast, the jerk seasoning on the chicken was tame.\u003c/p>\n\u003cfigure id=\"attachment_121435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2455-new.jpg\" alt=\"The interior space at Suya in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior space at Suya in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We got ahead of ourselves. Protein and spice selection are step three. Step one for this fast-casual menu is method of eating: skewers, entrée salad or wrap? Most diners seem to stick to wraps because if there’s one thing we’ve learned from the fast-casual world, it’s that SF diners love anything in a wrap (see: \u003ca href=\"http://www.souvlasf.com\">Souvla\u003c/a>, \u003ca href=\"http://www.sushirrito.com\">Sushirrito\u003c/a>). Unfortunately, perfectly suya-spiced beef was lost amidst a filling of 95% lettuce mix and scattered raw mushrooms in the wrap. The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. I’d steer you towards the skewers with two sides but the grilled corn was weeping from dry kernels and a mushy grilled plantain would have been the nightmare of anyone who’s found a banana lost in their backpack a week later. Solution: opt for the salad since the sides are lacking and wraps need some tweaking.\u003c/p>\n\u003cfigure id=\"attachment_121441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2482-new.jpg\" alt=\" Suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2489-new.jpg\" alt=\"Inside the suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suya is a smart idea and one that was ahead of its time when husband-and-wife team Seun and Zain Oke (he’s from Nigeria, she’s from Oakland and attended Cal) saw the overlap of Caribbean and African cooking and decided together to package it as a student-friendly fast-casual concept. The space is bare other than a single West African painting but the vibe isn’t subdued. Bob Marley is on the stereo, after all. Suya is an interesting concept and one that is clearly a hit with East Bay diners. The original location is in Berkeley near the Cal campus. This second one was somewhat crowded on one recent weekday lunch hour with some groups sticking around to eat some jerk chicken and sneak in a Friday Corona treat, while others hustled back to Pandora and the other companies in this rapidly growing tech hub. The concept's popularity in this area recently led to the opening of a third Suya, just a few blocks away in the heart of downtown Oakland.\u003c/p>\n\u003cp>Strangely, for a fast-casual spot, conveniences and details are lacking. Diners have to ask for water, silverware or napkins. The Jamaican ginger beer tastes like straight sugar syrup, lacking any of the desired sharp ginger bite. But, hey don’t worry, just focus on the suya beef skewers and every little thing will be alright.\u003c/p>\n\u003cfigure id=\"attachment_121433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2444-new.jpg\" alt=\"Suya African-Caribbean Grill exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya African-Caribbean Grill exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.suyaafricangrill.com\">\u003cstrong>Suya African-Caribbean Grill\u003c/strong>\u003c/a>\u003cbr>\n408 22\u003csup>nd\u003c/sup> St.\u003cbr>\nOakland, CA 94102 [\u003ca href=\"https://www.google.com/search?q=suya%20african%20grill%20oakland&ie=utf-8&oe=utf-8&npsic=0&rflfq=1&rlha=0&rllag=37840630,-122266236,3297&tbm=lcl&rldimm=2432587280784251209&ved=0ahUKEwjNl7f4l7TVAhWFiVQKHay8BMEQvS4IPTAA&rldoc=1&tbs=lrf:!2m1!1e3!3sIAE,lf:1,lf_ui:4\">Map\u003c/a>]\u003cbr>\nPh: (510) 465-7892\u003cbr>\nHours: Mon-Fri, 11am-3pm, 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\">@SuyaAfricanGril\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/suyaafricangrill/?hl=en\">@suyaafricangrill\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/suya-african-caribbean-grill-oakland\">Suya African-Caribbean Grill\u003c/a>\u003c/p>\n\u003ch2>Bissap Baobab\u003c/h2>\n\u003cfigure id=\"attachment_121476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2515-new.jpg\" alt=\"Bissap Baobab festive interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab festive interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s no lacking decor at this Downtown Oakland Senegalese restaurant. Everywhere you look is something — a car, colorful posters, even ceiling art installations that look like clouds. Festive as an adjective for the atmosphere is putting it lightly. You’re going to have a good time. It’s a different type of good time than at the older sibling in SF’s Mission District, where the original \u003ca href=\"http://www.bissapbaobab.com\">Bissap Baobab\u003c/a> is better known for dancing and late night drinks. You can get that weekends in Oakland, too, but lunch is only served in Oakland.\u003c/p>\n\u003cp>You can still get a hibiscus margarita and other fruit-spiked cocktails in the daytime or a more lunch-friendly bracing ginger and pineapple juice or kale, ginger, apple and carrot smoothie. In Oakland, it’s fully about the Senegalese cuisine. The Senegalese cuisine in turn, is really about a holy trinity of sauces (different than the holy trinity of ingredients in New Orleans cooking).\u003c/p>\n\u003cfigure id=\"attachment_121477\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2518-new.jpg\" alt=\"Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R).\" width=\"640\" class=\"size-full wp-image-121477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Mafe\u003c/em> is a peanut stew that tastes more of unsalted nut butter than what you’re probably used to from a sweetened creamy jar of Jif. It coats cubes of lamb perfectly but is slightly on the awkward greasy side.\u003c/p>\n\u003cfigure id=\"attachment_121481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2547-new.jpg\" alt=\"Mafe plate with lamb.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mafe plate with lamb. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yassa\u003c/em> is for the mustard fans in the house, where the honey mustard-like base gets a necessary burst of acidity from lemon and works well coating a flaky filet of tilapia.\u003c/p>\n\u003cfigure id=\"attachment_121479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2523-new.jpg\" alt=\"Yassa with fish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yassa with tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most assertive is a nameless spicy coconut curry that has such a resolute coconut-forward taste, you won’t notice what protein it’s with. If, like this writer, you swear by coconut, this is the sauce for you. However, any subtleties of tilapia beneath it will be completely lost, so try to have it coat the rice and not the protein.\u003c/p>\n\u003cp>The focus on being a sauce-based cuisine is largely from the French colonial influence on Senegal, one of the few Francophone countries in Africa. It’s not a direct pipeline of Escoffier to Senegal but diners certainly can see and taste the connection. These are flavor-packed sauces that aren’t fussy and aren’t overly heavy on the stomach, like say a buttery béarnaise. Some additional spice could be welcome and that’s where the on-point pepper condiment comes in handy adding just the right jolt when you’re ready (don’t add too much and drink ginger juice at the same time!). It’s a fun type of cooking and great when things are kicked off with a Créole dish of spicy and jasmine rice filling a halved avocado or a clean, proper “tropical” salad of greens and citrus slices. That salad joins the three sauce preparations for a steal of a lunch deal running $12 to $13 and can feed two. That lunch platter also comes with perfectly fried plantains and rice (the couscous one time was clearly undercooked, so avoid it). It’s no secret why Oakland office workers try to sneak here for a vacation at lunch that will fill them up but not weigh them down and feel like they’re 3,000 miles from the cubicle.\u003c/p>\n\u003cfigure id=\"attachment_121474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2505-new.jpg\" alt=\"The dining area at Oakland Bissap Baobab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Oakland Bissap Baobab. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Bissap Baobab just entered its third decade in business, an eternity in restaurant years, especially after a fire that closed it a few years ago and led the owners to seek out the Oakland location. The SF one is back and busy as ever. So, both sides of the Bay can count on good times and enjoyable, reliable Senegalese food at Bissap Baobab. It’s time for another round of hibiscus margaritas.\u003c/p>\n\u003cfigure id=\"attachment_121472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2502-new.jpg\" alt=\"Bissap Baobab exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://www.bissapbaobab.com\">\u003cstrong>Bissap Baobab\u003c/strong>\u003c/a>\u003cbr>\n381 15\u003csup>th\u003c/sup> St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://www.google.com/maps/place/Bissap+Baobab/@37.8045286,-122.2690933,15z/data=!4m2!3m1!1s0x0:0x3104f41bf48c1f6?sa=X&ved=0ahUKEwirqrn5mLTVAhVqr1QKHQMbA44Q_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (510) 817-4722\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm; Wed-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bissap-Baobab-Oakland-485809194852671/\">Bissap Baobab Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bissapbaobab?lang=en\">@BissapBaobab\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bissapbaobab/\">@bissapbaobab\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$18 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bissap-baobab-oakland-oakland\">Bissap Baobab Oakland\u003c/a>\u003c/p>\n\u003ch2>Radio Africa Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2584-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mourad Lahlou and Eskender Aseged are the two Bay Area chefs from African nations who have reached the level of being household names for many Bay Area diners. What’s interesting is how neither is cooking anything traditional. Lahlou did cook traditional Moroccan with Californian influences at Aziza and now his namesake FiDi restaurant, \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a>, is really the inverse as a contemporary Californian restaurant with Moroccan elements.\u003c/p>\n\u003cfigure id=\"attachment_121494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2564-new.jpg\" alt=\"The counter and menu inside Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and menu inside Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Mourad is a lavish dining room with soaring ceilings and chandeliers on the ground level of the spectacular gothic skyscraper on New Montgomery Street that also houses Yelp’s headquarters, Aseged is quietly cooking in the far southeast corner of the city. His restaurant, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa\u003c/a>, opened along Third Street in the Bayview in 2012 and the expected movement of gentrification to the neighborhood following its lead hasn’t really happened as expected — yet, at least.\u003c/p>\n\u003cp>Inside Radio Africa, you’ll find an abundance of flora and fauna, cactus, communal tables, and ample natural light. It feels like you’re eating in a greenhouse, a contrast to the often frantic vibe outside the restaurant. That relaxed, virtuous vibe extends to Aseged’s plates.\u003c/p>\n\u003cfigure id=\"attachment_121498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2589-new.jpg\" alt=\"Radio Africa interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes are virtuous and simple with very basic embellishments in the fashion that Whole Foods and meal-kit deliveries are trying to promote (think Healthyish and holistic diets). There might be an African spice here and there, maybe a housemade chermoula condiment on one dish. Let’s be honest, though, it’s mostly yoga cuisine and that’s not a bad thing when you feel great and the food isn’t dull.\u003c/p>\n\u003cfigure id=\"attachment_121508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2662-new.jpg\" alt=\"Wild salmon comes simply with quinoa and cooked spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon comes simply with quinoa and cooked spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wild salmon comes simply with quinoa and cooked spinach is a dish that could please both James Beard (perfectly cooked piece of fish and equally perfect quinoa) and Weight Watchers. An arugula salad with roasted beets had a few surprise bursts of early summer tomatoes, scattered goat cheese and a pesto sauce that tied everything together without becoming uncomfortably oily. It’s nothing trailblazing but also not just #anotherbeetsandgoatcheesesalad.\u003c/p>\n\u003cfigure id=\"attachment_121500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2601-new.jpg\" alt=\"Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A chicken jambalaya has very little to do with the spicy tomato-based rice dish of New Orleans. The sauce is a lightly spiced pepper-base one mixed with wilted kale and long grain rice. There’s no shrimp. It’s just bite-size skinless chicken pieces that are one notch from being dry but saved by the well composed other parts on the plate. It’s not a perfect dish. It’s satisfying, however. It’s also a dish that makes you think about jambalaya being served as a rowdy good times touristy dish on Bourbon Street but has serious roots in the Low Country slaves and reaching further back to Africa pre-slave trade centuries ago.\u003c/p>\n\u003cfigure id=\"attachment_121509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2665-new.jpg\" alt=\"Chicken jambalaya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken jambalaya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2615-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more important to note about Radio Africa than the food is the powerful story of Aseged himself. The chef hails from Ethiopia and escaped to Sudan before immigrating to the U.S. His big break came as a cook in the kitchen of Square One, Joyce Goldstein’s restaurant that for much of the 80s and 90s was one of the post-Chez Panisse second wave of Californian cuisine trailblazers with the likes of Boulevard, Stars and Zuni Cafe. Aseged worked front and back of the house elsewhere at the likes of Boulevard and Campton Place before fulfilling his Radio Africa dream as one of the pivotal early pop-ups in SF around the same time the likes of Mr. Pollo and Lazy Bear started. Now five years in, it’s clear the restaurant is a centerpiece of the neighborhood judging from everyone who stopped in for lunch and a (sweetened just right) hibiscus lemonade.\u003c/p>\n\u003cfigure id=\"attachment_121499\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2593-new.jpg\" alt=\"Hibiscus lemonade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-121499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus lemonade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aseged even gives a neighborhood shoutout on the beer front with the 3\u003csup>rd\u003c/sup> St. Pale Ale from Bayview’s year-old \u003ca href=\"http://www.laughingmonkbrewing.com/\">Laughing Monk Brewing\u003c/a>, a neighborhood newcomer that followed Radio Africa’s lead and is seeing success at its tap room. See, Radio Africa is much more than just an enjoyable lunch of salmon and quinoa.\u003c/p>\n\u003cfigure id=\"attachment_121492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2561-new.jpg\" alt=\"Radio Africa Kitchen exterior in Bayview.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121492\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa Kitchen exterior in Bayview. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.radioafricakitchen.com\">\u003cstrong>Radio Africa Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4800 3rd St.\u003cbr>\nSan Francisco, CA 94124 [\u003ca href=\"https://www.google.com/maps/place/Radio+Africa+Kitchen/@37.7347738,-122.3909829,15z/data=!4m2!3m1!1s0x0:0x880ced93f51fdc2b?sa=X&ved=0ahUKEwicwc_dmbTVAhUmxFQKHdQXC9oQ_BIIgQEwCw\">Map\u003c/a>]\u003cbr>\nPh: (415) 826-9660\u003cbr>\nHours: Mon-Fri 12pm-2:30pm, 5:30pm-8pm; Closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Radio-Africa-Kitchen-214817898543835/\">Radio Africa & Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/radioafricakitchen/\">@radioafricakitchen\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/radio-africa-kitchen-san-francisco\">Radio Africa Kitchen\u003c/a>\u003c/p>\n\u003ch2>Aicha Moroccan Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_121515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2799-new.jpg\" alt=\"Aicha interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Moroccan restaurants in the city of San Francisco share three traits — they’re formal affairs open only for dinner (with belly dancing frequently on weekends), sport an intricate interior design, and are located in the Lower Nob Hill area around Polk Street.\u003c/p>\n\u003cp>The six-year old \u003ca href=\"http://yoratech.com/aichacuisine/\">Aicha\u003c/a>, started by a first-time restaurateur from the tech industry (long before that was the cliché it is today in 2017) only satisfies the latter of that trio. It is indeed open for lunch and its dark, warm space with lanterns dangling above the kitchen, Moroccan art pieces scattered on the walls cushions and low-back banquettes covered with sheets that provide a calm escape from the relentless bar crawl of Polk Gulch outside but hardly an ornate environment like at a ritzy Marrakech hotel. It feels a little musty, like a well-worn living room of an apartment where most of the apartment is an open kitchen and food storage.\u003c/p>\n\u003cp>The main standards of Moroccan cuisine make up Aicha’s menu, led by kebab-on rice “grillades” and 15 total choices for tagines and couscous plates.\u003c/p>\n\u003cfigure id=\"attachment_121520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2829-new.jpg\" alt=\"Lamb shank tagine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb shank tagine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything was enjoyable but seemed a tick off in some regard. A lamb shank tagine had a subdued broth and the lamb itself a bit on the overcooked side, missing the hoped for gaminess and fork-tender flakiness (and I wish the tagine itself was at least presented tableside). Bread with the tagine is limp and pale, like a cake-textured white bread (compared to the baguette at Cafe Zitouna mentioned below). The plump prunes on the tagine plate were the best part of the dish — not exactly what you’d hope for. A royal kebab platter provides an assortment of various meats that vary from being a juicy, rewarding kefta (ground beef and lamb) to fine but uninspiring (merguez and chicken) to being clearly left on the grill too long (beef). We should mention the accompanying rice and salad (with craisins and olives!) were a step above the norm. However, even the tea just didn’t have the mint intensity that often is found at similar establishments.\u003c/p>\n\u003cfigure id=\"attachment_121523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2846-new.jpg\" alt=\"Royal kebab platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal kebab platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reasons to highly recommend Aicha are how the dishes that show Moroccan cuisine’s classic intense sweet meets savory contrast are the ones that thrive. Do you like Cinnamon Toast Crunch? Then don’t think twice about a side order of the cinnamon and sugar dusted couscous with regular and golden raisins. This is not a subtle dish in any way and it’s hard not to love its sweet-edged rustic sensibility.\u003c/p>\n\u003cfigure id=\"attachment_121528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2892-new.jpg\" alt=\"Cinnamon and sugar dusted couscous with regular and golden raisins.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon and sugar dusted couscous with regular and golden raisins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whatever you’re main part of the meal is, start with the \u003cem>basteeya\u003c/em>, Morocco’s version of a warm protein-filled pastry coated with cinnamon and sugar. Aicha’s version is right on par with the best that Mourad Lahlou has offered at Mourad and Aziza. Saffron, turmeric and ginger come billowing out with the smoke when you crack the flaky phyllo crust and have a first bite of the moist chicken. There’s a lot going on. And, the portion is generous (keep in mind it’s an appetizer!). Each bite is a thrilling moment. Of course, couscous, tagines and kebabs get all the attention. Heck, Moroccan mint tea even is more talked about in most dining circles. This \u003cem>basteeya\u003c/em> will remind you that it deserves a place on the table, as well. Just make room for the main courses because Aicha’s small tables’ space gets filled up really quickly.\u003c/p>\n\u003cfigure id=\"attachment_121518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2821-new.jpg\" alt=\"Basteeya at Aicha.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Basteeya at Aicha. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121530\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2913-new.jpg\" alt=\"Moroccan mint tea served tableside.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-121530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea served tableside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2923-new.jpg\" alt=\"Moroccan mint tea.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2793-new.jpg\" alt=\"Aicha Moroccan Cuisine exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha Moroccan Cuisine exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://yoratech.com/aichacuisine/\">\u003cstrong>Aicha Moroccan Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1303 Polk St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Aicha+Moroccan+Restaurant+In+san+Francisco/@37.788877,-122.420473,15z/data=!4m2!3m1!1s0x0:0x746b5ba3c67b8026?sa=X&ved=0ahUKEwivyqvfmrTVAhXHrlQKHezQAkQQ_BIIfzAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 345-9947\u003cbr>\nHours: Mon, Tue and Thu, 11:30am-9:15pm; Wed, 4:30pm-9:15pm; Fri-Sat, 11:30am-9:45pm; Sun, 11:45am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Aicha-Moroccan-Restaurant-247879919075/\">Aicha Moroccan Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/aicha-san-francisco\">Aicha\u003c/a>\u003c/p>\n\u003ch2>Cafe Zitouna\u003c/h2>\n\u003cfigure id=\"attachment_121554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2791-new.jpg\" alt=\"The dessert is called <em>basboussa</em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost fate. Just a few moments after discussing why restaurant writers never start reviews with dessert, here came a complimentary dessert that sounded humble and seemed like a nice gesture that will usually end in a ceremonial couple of respectful bites. It proved to be one of the essential dishes of any African cuisine in the Bay Area. The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. After a series of tagines and couscous platters, it’s hard to imagine diners yearning for dessert. Well, please take our advice — save room. Or, eat dessert first. Trust us. This is why dessert is mentioned first for this Moroccan-Tunisian restaurant in Lower Nob Hill.\u003c/p>\n\u003cfigure id=\"attachment_121587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2689-new.jpg\" alt=\"Cafe Zitouna beverage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna beverage area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2690-new.jpg\" alt=\"Counter with open kitchen at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter with open kitchen at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With spartan white walls, bare topped utilitarian tables, Paris bistro wicker chairs and a diner-style open kitchen running the length of the room with a counter of a couple antique Moroccan cooking vessels serving as the lone decoration, \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> can’t exactly be called a \u003cem>grande dame\u003c/em> in anything but age. The main design point is the abundant sunlight streaming in from the windows along Polk Street.\u003c/p>\n\u003cfigure id=\"attachment_121547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2755-new.jpg\" alt=\"The owner of Cafe Zitouna, Najib Rebia.\" width=\"500\" class=\"size-full wp-image-121547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The owner of Cafe Zitouna, Najib Rebia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Design doesn’t matter here. There are no belly dancers here, either. Cafe Zitouna is one of the longtime stalwarts of Northern African cooking in San Francisco and screams if the confidence that only a longtime neighborhood fixture can boast. You’ll find many of the classic Moroccan standards, like the soothing lentil soup, \u003cem>harira\u003c/em>, that soothes upon first scoop but needs a few dashes of the housemade harissa condiment to become fully realized. In the daytime, the owner Najib Rebia is busy making couscous himself in giant bowls at a table on one side of the restaurant. That is your cue that couscous is mandatory and indeed it is — fluffy to the point of almost dissolving on the palate. A host of soft, almost velvety vegetables (carrots, turnips, zucchini, potatoes, bell peppers) sit in a thin tomato-like broth and get ladled into the couscous on individual plates. Again, harissa is needed to add some pizazz but most importantly, try the couscous on its own. Couscous comes with all sorts of meats and fish, as well, like a housemade merguez that has the right perky texture but lacks the smoke-spice balance of its peers in the city (most notably at 4505).\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/Q5ehY_TS-0M'\n title='//www.youtube.com/embed/Q5ehY_TS-0M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_121550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2765-new.jpg\" alt=\"Couscous with chickpeas and vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Vegetarian Couscous with chickpeas and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Aicha missed on some details, every corner seems to be thought out by Cafe Zitouna — remarkable for a restaurant staffed by Rebia in the front-of-house and a single chef in the kitchen when we visited and are told that is usually the case. The mint tea here comes with sugar and is already lightly sweetened right at the perfect level. You’ll be flying off the walls but not getting a sugar-induced toothache. Every table gets crusty fresh baguette, first for dunking in olive oil, then the \u003cem>harira\u003c/em> and finally the tagine sauces. Between the couscous and this baguette, don’t even dream of bypassing carbs at this place.\u003c/p>\n\u003cfigure id=\"attachment_121559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2720-new.jpg\" alt=\"Every table gets crusty fresh baguette, first for dunking in olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every table gets crusty fresh baguette, first for dunking in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Aicha, Cafe Zitouna is a strictly Halal restaurant. There is a wide range of diners who visit Cafe Zitouna, from older regulars coming to tote several doggy bags for subsequent meals to the exploring types curious what this version of basteeya (with egg) is like to guests coming directly from the neighboring mosque on Sutter Street.\u003c/p>\n\u003cp>But what makes Cafe Zitouna stand out are the half dozen items from Tunisia, Rebia’s homeland, that lean heavily on aggressive, brighter spices. Oh, and, everything seems to have an egg on it. Mediterranean and French colonial flavors, so there are lots of bell peppers, tomatoes and capers, along with lighter spices like parsley and thyme instead of the darker berbere spice blends. Note the olive oil on tables and how it’s used for cooking meats. Tunisian salads are bright and light, like in \u003cem>taktuka\u003c/em> boasting the abrupt anise notes of caraway seed with bell peppers, tomatoes and onions. For something hearty from the Tunisian repertoire, look to the tomato-based tagines with kufta meatballs or merguez that are nothing like the sweet and savory tagine combination so popular in next door Morocco.\u003c/p>\n\u003cfigure id=\"attachment_121543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2734-new.jpg\" alt=\"A crepe called <em>breek</em>.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crepe called \u003cem>breek\u003c/em>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2745-new.jpg\" alt=\"The inside of breek.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of breek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2726-new.jpg\" alt=\"Traditional Harira, Moroccan lentil soup at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Harira, Moroccan lentil soup at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re thinking this seems a little like ground meat and marinara, well, you’re not far off. The quirky Tunisian specialty that can only be found here is a crepe called \u003cem>breek\u003c/em> with a ready for Instagram soft yolk egg in the center. It’s filled with tuna, potatoes and capers, a nod towards the Mediterranean coast Tunisia borders. A finishing squeeze of lemon is yet another warm weather, coastal element and a necessary one to round out the \u003cem>breek\u003c/em>. Start with \u003cem>breek\u003c/em>, have some lively conversation over couscous and tea, then finish with \u003cem>basboussa\u003c/em>, and get lost in a meal of Morocco, Tunisia and warm hospitality. You’ll be full, you’ll have had a great time and you’ll have learned a lot about new flavors and places. Isn’t this what dining out is all about?\u003c/p>\n\u003cfigure id=\"attachment_121546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2754-new.jpg\" alt=\"Moroccan mint tea at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2679-new.jpg\" alt=\"Cafe Zitouna in San Francisco's Lower Nob Hill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna in San Francisco's Lower Nob Hill. \u003ccite>(Wendy Goodfriend)\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>\u003ca href=\"http://www.sfcafezitouna.com/\">\u003cstrong>Cafe Zitouna\u003c/strong>\u003c/a>\u003cbr>\n1201 Sutter St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Cafe+Zitouna/@37.7876407,-122.4202681,15z/data=!4m2!3m1!1s0x0:0x698cf43d4c42b19c?sa=X&ved=0ahUKEwi_uYuxnLTVAhUiiVQKHc6DCM4Q_BIIfjAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 673-2622\u003cbr>\nHours: Tue-Thu and Sat-Sun, 11:30am-9pm; Fri, 2pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Zitouna/107278449309797\">Cafe Zitouna\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/cafe-zitouna-san-francisco\">Cafe Zitouna\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/119567/bay-area-bites-guide-exploring-the-cuisines-of-africa-around-the-bay-area",
"authors": [
"11338",
"5014"
],
"categories": [
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_91"
],
"tags": [
"bayareabites_3637",
"bayareabites_12238",
"bayareabites_8466",
"bayareabites_15988",
"bayareabites_15986",
"bayareabites_15989",
"bayareabites_15987"
],
"featImg": "bayareabites_121393",
"label": "source_bayareabites_119567"
},
"bayareabites_121207": {
"type": "posts",
"id": "bayareabites_121207",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "121207",
"score": null,
"sort": [
1507302751000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1507302751,
"format": "image",
"disqusTitle": "Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food",
"title": "Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>The Bay Area’s first European-style food hall is still its most complete and creatively curated.\u003c/em>\u003c/p>\n\u003cp>Thirty years ago, before Oakland was a food capital of the West Coast, and before city-dwellers routinely hopped on BART to eat, drink and shop in the East Bay, Market Hall was a mere idea in the making. Longtime East Bay residents from New Zealand, Sara, Tony and Peter Wilson set about launching a community-oriented market, one where locals and visitors alike would feel welcome and would find not only everything they needed to cook for the week, but also make new discoveries in food and wine. Today, Rockridge Market Hall houses nine businesses under one roof: \u003ca href=\"http://rockridgemarkethall.com/highwire\">Highwire Coffee Roasters\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish\">Hapuku Fish Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/msf\">Marin Sun Farms Butcher Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/paul-marcus\">Paul Marcus Wines\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/flower-and-the-b\">The Flower & The B florist\u003c/a>, and four “Market Hall” shops: \u003ca href=\"http://rockridgemarkethall.com/produce\">Produce\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/bakery\">Bakery\u003c/a>, \u003ca href=\"https://www.markethallcaterers.com/\">Caterers\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/market-hall-foods\">Market Hall Foods\u003c/a> (called The Pasta Shop until 2016).\u003c/p>\n\u003cp>\u003cstrong>A Neighborhood Market\u003c/strong>\u003cbr>\nManaging partner Sara Wilson says that, 30 years ago, she knew her customers would inform what the experience should be, so she didn’t worry so much about the specific details, understanding that the stores would evolve along with people’s palates and trends in the burgeoning local food culture. Sara her brothers wanted to create a space for daily shopping for Rockridge residents, a kind of European-style market with multiple vendors under one roof. Wilson says, “We live here and we all lived here when we created the project. We had a sense of what people wanted in a local market because we weren’t coming in from the outside, we were starting from the perspective of being in the neighborhood, ourselves.”\u003c/p>\n\u003cp>\u003cstrong>The Hub of Rockridge Market Hall: Market Hall Foods\u003c/strong>\u003cbr>\nOf the nine shops that comprise the hall, Market Hall Foods is the hub, itself a multi-department space. If there’s a worthy trend on the culinary horizon, you’ll find it represented here. Gluten-free crackers? Check. Yuzu condiment? Yep. Fermented chile sauce? Of course.\u003c/p>\n\u003cfigure id=\"attachment_121213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121213\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/condiments-new.jpg\" alt=\"Condiments at Market Hall\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Condiments at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Pioneers: California Extra-Virgin Olive Oil\u003c/strong>\u003cbr>\nIn 1987, people in the Bay Area were certainly interested in food, but at the time there were very few olive oils available from California, and only a handful from Spain and France. Now, there’s an entire row in Market Hall Foods dedicated to carefully curated olive oils from around the world, currently 30-plus brands. The selections are weighted toward world-class bottles from California, including \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a> from the Capay Valley and \u003ca href=\"https://www.bondolio.com/\">Bondolio\u003c/a>, from the Sacramento Valley, two of the finest oils available and produced a short drive from the Bay Area. Market Hall has been a supporter of the \u003ca href=\"https://www.cooc.com/\">California Olive Oil Council\u003c/a>, whose mission is to promote California-grown extra-virgin olive oil, since its inception in 1998.\u003c/p>\n\u003cfigure id=\"attachment_121220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121220\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/olive-oil-new.jpg\" alt=\"Olive oil at Market Hall\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta in All Shapes and Sizes\u003c/strong>\u003cbr>\nIn the beginning, homemade pasta was the main event, and in some ways, it still is. While the name of the original Pasta Shop changed to Market Hall Foods, the Pasta Shop remains as a brand that supplies wholesale fresh pasta to many area clients. More than a dozen kinds of fresh Pasta Shop ravioli are available at Market Hall Foods, some of which change seasonally. Perennial favorites include lemon ricotta, and mushroom with caramelized onion. There’s also tortellini, fusilli, rigatoni and other shapes, as well as dried specialty pastas from Italy and from California-produced and -milled \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a>. This company specializes in products made from identity-preserved grain, completely traceable back to each farmer and the many hands that bring this food to us via the complex supply chain.\u003c/p>\n\u003cfigure id=\"attachment_121218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/homemadepasta-new.jpg\" alt=\"Homemade pasta, cut fresh to order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade pasta, cut fresh to order. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121221\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121221\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/pasta-new.jpg\" alt=\"A veritable wall of the highest quality dried pastas from Italy and the U.S.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veritable wall of the highest quality dried pastas from Italy and the U.S. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Deli\u003c/strong>\u003cbr>\nWhile Rockridge Market Hall’s tenants have shifted over the years, one big change has been in the number of prepared foods stocked by Market Hall Foods. From whole roast chickens to elaborate prepared vegetables and salads, from fancy imported potato chips to housemade gravlax, and from salumi to olive varieties you won’t see anywhere else, a big swathe of Market Hall Foods’ real estate is devoted to ready-to-eat products.\u003c/p>\n\u003cfigure id=\"attachment_121211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/charcuterie-new.jpg\" alt=\"Cured meats galore at the deli inside Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cured meats galore at the deli inside Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121235\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4775-new.jpg\" alt=\"The deli at Market Hall offers prepared food\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">The deli at Market Hall offers prepared food \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese, Cheese, and More Cheese\u003c/strong>\u003cbr>\nCheese takes up another corner of the store. Retail director Juliana Uruburu and cheese buyer Alma Avalos are the resident experts on cheese from all over the world, lovingly and logically organized and available for tasting before purchase. Someone is always on staff to answer questions about cheese, offer serving suggestions, and even make wine-pairing recommendations.\u003c/p>\n\u003cfigure id=\"attachment_121212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/cheese-new.jpg\" alt=\"Just one section of the large cheese counter at Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just one section of the large cheese counter at Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Other 8 Shops\u003c/strong>\u003cbr>\nBesides Market Hall Foods, there are eight other businesses in Rockridge Market Hall. The catering company counts as one, though it isn’t a shop, per se, rather a service, and a popular one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Adjacent to Market Hall Foods is Highwire Coffee Roasters and Market Hall Bakery, which occupy a shared space fronting the College Avenue entrance to the hall. The bakery turns out breads, pastries, pizzas and more, and holds a “cookie happy hour” on Monday-Friday from 2-4pm, where a giant salted chocolate chip cookie is served to guests.\u003c/p>\n\u003cfigure id=\"attachment_121217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Highwire-new.jpg\" alt=\"Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4781-new.jpg\" alt=\"The always-hopping Market Hall Bakery.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-hopping Market Hall Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Highwire Coffee entered the space in 2011. Owned by expert coffee-cuppers, a World Barista Champion, and a dedicated green buyer, Highwire sources, roasts single-origin coffees and creates signature blends with clever names like “Tightrope” and “Conscientious Objector.”\u003c/p>\n\u003cp>Hapuku is the Maori word for grouper-like fish, and Hapuku Fish Shop is managed by Jacob Benjamin, a quality-obsessed fish monger. The shop specializes in sustainably sourced raw fish, but also offers fish and chips with homemade fries, sushi, chowder and other treats, as well as some homemade and bottled sauces.\u003c/p>\n\u003cfigure id=\"attachment_121216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/hapuku-new.jpg\" alt=\"Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sustainability is also the main theme at Marin Sun Farms Butcher Shop, one of several branches of the highly regarded meat purveyor, founded by David Evans in 1999 on his family’s cattle ranch in Point Reyes National Seashore. Look for unusual cuts like Denver steak, kinds of meat you’ve never run across like Mangalitsa pork, as well all the usual choices in beef, lamb, chicken, pork and veal. Dry-aged cuts of beef are especially worth a splurge. All meat is farmed locally and with practices that cultivate healthy soil and promote the resilience of its ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_121210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/butcher-new.jpg\" alt=\"The elaborate meat display at Marin Sun Farms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The elaborate meat display at Marin Sun Farms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large room at the west end of the hall is Market Hall Produce, packed full of seasonal fruits and vegetables, as well as cold cases for perishables and dry goods.\u003c/p>\n\u003cfigure id=\"attachment_121222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/produce-new.jpg\" alt=\"Market Hall Produce packs a lot of fruits and vegetables into one room.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Market Hall Produce packs a lot of fruits and vegetables into one room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Marcus Wines, in between Market Hall Foods and Hapuku Fish, offers a European-leaning wine selection, often with great bargains from Italy and France, as well as a particularly well-selected collection of grower Champagnes.\u003c/p>\n\u003cfigure id=\"attachment_121224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/wine-new.jpg\" alt=\"Paul Marcus Wines offers a selection of reasonably priced, mostly European wines.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paul Marcus Wines offers a selection of reasonably priced, mostly European wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And The Flower & the B ensures that your table will look and smell beautiful, with creative flower arrangements and seasonal selections for your own DIY presentations.\u003c/p>\n\u003cfigure id=\"attachment_121233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4763-new.jpg\" alt=\"The Flower & the B at Market Hall.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Flower & the B at Market Hall. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though not officially among the Rockridge Market Hall Shops, \u003ca href=\"https://oliveto.com/\">Oliveto Restaurant & Café\u003c/a> occupies the northwest corner of the building and feels very much like part of the experience of the whole. Co-owner Bob Klein is a longtime neighborhood presence and has, for many years, kept the standards of Italian cooking high in the East Bay; he’s a founder of the aforementioned Community Grains as well.\u003c/p>\n\u003cfigure id=\"attachment_121237\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4785-new.jpg\" alt=\"Oliveto restaurant and cafe.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Oliveto restaurant and cafe. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prices at Market Hall are on the high side, but they are commensurate with quality and selection. If there’s a better specialty food market in all of the Bay Area, I haven’t found it.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nIn celebration of Rockridge Market Hall's 30th Anniversary, there's a free themed celebration each month of 2017.\u003ca href=\"https://www.facebook.com/markethallfoods/posts/1852296651490712\"> October's theme is Harvest Day, held on Saturday, October 28th, from noon to 2pm\u003c/a>. Choose a free mini-pumpkin, enter to win an autumn gift basket by guessing the weight of a giant pumpkin, and sip and taste at stations throughout Market Hall.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/\">\u003cstrong>Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/kJNmfA\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am-8pm; Sat, 9am-7pm; Sun, 10am-7pm (Highwire Coffee Roasters and Market Hall Bakery open at 6:30am Mon-Fri and 7:30pm on Sat-Sun); The Flower & the B is open from 9:30am-7:30pm Mon-Fri, and 10am-7pm Sat-Sun).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">@rockridgemarkethall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/markethallfoods/\">@markethallfoods\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "121207 https://ww2.kqed.org/bayareabites/?p=121207",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/10/06/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1567,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1507571994,
"excerpt": "The Bay Area’s first European-style food hall is still its most complete and creatively curated.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Bay Area’s first European-style food hall is still its most complete and creatively curated.",
"title": "Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food",
"datePublished": "2017-10-06T08:12:31-07:00",
"dateModified": "2017-10-09T10:59:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The Bay Area’s first European-style food hall is still its most complete and creatively curated.\u003c/em>\u003c/p>\n\u003cp>Thirty years ago, before Oakland was a food capital of the West Coast, and before city-dwellers routinely hopped on BART to eat, drink and shop in the East Bay, Market Hall was a mere idea in the making. Longtime East Bay residents from New Zealand, Sara, Tony and Peter Wilson set about launching a community-oriented market, one where locals and visitors alike would feel welcome and would find not only everything they needed to cook for the week, but also make new discoveries in food and wine. Today, Rockridge Market Hall houses nine businesses under one roof: \u003ca href=\"http://rockridgemarkethall.com/highwire\">Highwire Coffee Roasters\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish\">Hapuku Fish Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/msf\">Marin Sun Farms Butcher Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/paul-marcus\">Paul Marcus Wines\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/flower-and-the-b\">The Flower & The B florist\u003c/a>, and four “Market Hall” shops: \u003ca href=\"http://rockridgemarkethall.com/produce\">Produce\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/bakery\">Bakery\u003c/a>, \u003ca href=\"https://www.markethallcaterers.com/\">Caterers\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/market-hall-foods\">Market Hall Foods\u003c/a> (called The Pasta Shop until 2016).\u003c/p>\n\u003cp>\u003cstrong>A Neighborhood Market\u003c/strong>\u003cbr>\nManaging partner Sara Wilson says that, 30 years ago, she knew her customers would inform what the experience should be, so she didn’t worry so much about the specific details, understanding that the stores would evolve along with people’s palates and trends in the burgeoning local food culture. Sara her brothers wanted to create a space for daily shopping for Rockridge residents, a kind of European-style market with multiple vendors under one roof. Wilson says, “We live here and we all lived here when we created the project. We had a sense of what people wanted in a local market because we weren’t coming in from the outside, we were starting from the perspective of being in the neighborhood, ourselves.”\u003c/p>\n\u003cp>\u003cstrong>The Hub of Rockridge Market Hall: Market Hall Foods\u003c/strong>\u003cbr>\nOf the nine shops that comprise the hall, Market Hall Foods is the hub, itself a multi-department space. If there’s a worthy trend on the culinary horizon, you’ll find it represented here. Gluten-free crackers? Check. Yuzu condiment? Yep. Fermented chile sauce? Of course.\u003c/p>\n\u003cfigure id=\"attachment_121213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121213\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/condiments-new.jpg\" alt=\"Condiments at Market Hall\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Condiments at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Pioneers: California Extra-Virgin Olive Oil\u003c/strong>\u003cbr>\nIn 1987, people in the Bay Area were certainly interested in food, but at the time there were very few olive oils available from California, and only a handful from Spain and France. Now, there’s an entire row in Market Hall Foods dedicated to carefully curated olive oils from around the world, currently 30-plus brands. The selections are weighted toward world-class bottles from California, including \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a> from the Capay Valley and \u003ca href=\"https://www.bondolio.com/\">Bondolio\u003c/a>, from the Sacramento Valley, two of the finest oils available and produced a short drive from the Bay Area. Market Hall has been a supporter of the \u003ca href=\"https://www.cooc.com/\">California Olive Oil Council\u003c/a>, whose mission is to promote California-grown extra-virgin olive oil, since its inception in 1998.\u003c/p>\n\u003cfigure id=\"attachment_121220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121220\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/olive-oil-new.jpg\" alt=\"Olive oil at Market Hall\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta in All Shapes and Sizes\u003c/strong>\u003cbr>\nIn the beginning, homemade pasta was the main event, and in some ways, it still is. While the name of the original Pasta Shop changed to Market Hall Foods, the Pasta Shop remains as a brand that supplies wholesale fresh pasta to many area clients. More than a dozen kinds of fresh Pasta Shop ravioli are available at Market Hall Foods, some of which change seasonally. Perennial favorites include lemon ricotta, and mushroom with caramelized onion. There’s also tortellini, fusilli, rigatoni and other shapes, as well as dried specialty pastas from Italy and from California-produced and -milled \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a>. This company specializes in products made from identity-preserved grain, completely traceable back to each farmer and the many hands that bring this food to us via the complex supply chain.\u003c/p>\n\u003cfigure id=\"attachment_121218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/homemadepasta-new.jpg\" alt=\"Homemade pasta, cut fresh to order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade pasta, cut fresh to order. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121221\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121221\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/pasta-new.jpg\" alt=\"A veritable wall of the highest quality dried pastas from Italy and the U.S.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veritable wall of the highest quality dried pastas from Italy and the U.S. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Deli\u003c/strong>\u003cbr>\nWhile Rockridge Market Hall’s tenants have shifted over the years, one big change has been in the number of prepared foods stocked by Market Hall Foods. From whole roast chickens to elaborate prepared vegetables and salads, from fancy imported potato chips to housemade gravlax, and from salumi to olive varieties you won’t see anywhere else, a big swathe of Market Hall Foods’ real estate is devoted to ready-to-eat products.\u003c/p>\n\u003cfigure id=\"attachment_121211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/charcuterie-new.jpg\" alt=\"Cured meats galore at the deli inside Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cured meats galore at the deli inside Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121235\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4775-new.jpg\" alt=\"The deli at Market Hall offers prepared food\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">The deli at Market Hall offers prepared food \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese, Cheese, and More Cheese\u003c/strong>\u003cbr>\nCheese takes up another corner of the store. Retail director Juliana Uruburu and cheese buyer Alma Avalos are the resident experts on cheese from all over the world, lovingly and logically organized and available for tasting before purchase. Someone is always on staff to answer questions about cheese, offer serving suggestions, and even make wine-pairing recommendations.\u003c/p>\n\u003cfigure id=\"attachment_121212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/cheese-new.jpg\" alt=\"Just one section of the large cheese counter at Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just one section of the large cheese counter at Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Other 8 Shops\u003c/strong>\u003cbr>\nBesides Market Hall Foods, there are eight other businesses in Rockridge Market Hall. The catering company counts as one, though it isn’t a shop, per se, rather a service, and a popular one.\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>Adjacent to Market Hall Foods is Highwire Coffee Roasters and Market Hall Bakery, which occupy a shared space fronting the College Avenue entrance to the hall. The bakery turns out breads, pastries, pizzas and more, and holds a “cookie happy hour” on Monday-Friday from 2-4pm, where a giant salted chocolate chip cookie is served to guests.\u003c/p>\n\u003cfigure id=\"attachment_121217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Highwire-new.jpg\" alt=\"Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4781-new.jpg\" alt=\"The always-hopping Market Hall Bakery.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-hopping Market Hall Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Highwire Coffee entered the space in 2011. Owned by expert coffee-cuppers, a World Barista Champion, and a dedicated green buyer, Highwire sources, roasts single-origin coffees and creates signature blends with clever names like “Tightrope” and “Conscientious Objector.”\u003c/p>\n\u003cp>Hapuku is the Maori word for grouper-like fish, and Hapuku Fish Shop is managed by Jacob Benjamin, a quality-obsessed fish monger. The shop specializes in sustainably sourced raw fish, but also offers fish and chips with homemade fries, sushi, chowder and other treats, as well as some homemade and bottled sauces.\u003c/p>\n\u003cfigure id=\"attachment_121216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/hapuku-new.jpg\" alt=\"Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sustainability is also the main theme at Marin Sun Farms Butcher Shop, one of several branches of the highly regarded meat purveyor, founded by David Evans in 1999 on his family’s cattle ranch in Point Reyes National Seashore. Look for unusual cuts like Denver steak, kinds of meat you’ve never run across like Mangalitsa pork, as well all the usual choices in beef, lamb, chicken, pork and veal. Dry-aged cuts of beef are especially worth a splurge. All meat is farmed locally and with practices that cultivate healthy soil and promote the resilience of its ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_121210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/butcher-new.jpg\" alt=\"The elaborate meat display at Marin Sun Farms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The elaborate meat display at Marin Sun Farms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large room at the west end of the hall is Market Hall Produce, packed full of seasonal fruits and vegetables, as well as cold cases for perishables and dry goods.\u003c/p>\n\u003cfigure id=\"attachment_121222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/produce-new.jpg\" alt=\"Market Hall Produce packs a lot of fruits and vegetables into one room.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Market Hall Produce packs a lot of fruits and vegetables into one room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Marcus Wines, in between Market Hall Foods and Hapuku Fish, offers a European-leaning wine selection, often with great bargains from Italy and France, as well as a particularly well-selected collection of grower Champagnes.\u003c/p>\n\u003cfigure id=\"attachment_121224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/wine-new.jpg\" alt=\"Paul Marcus Wines offers a selection of reasonably priced, mostly European wines.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paul Marcus Wines offers a selection of reasonably priced, mostly European wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And The Flower & the B ensures that your table will look and smell beautiful, with creative flower arrangements and seasonal selections for your own DIY presentations.\u003c/p>\n\u003cfigure id=\"attachment_121233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4763-new.jpg\" alt=\"The Flower & the B at Market Hall.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Flower & the B at Market Hall. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though not officially among the Rockridge Market Hall Shops, \u003ca href=\"https://oliveto.com/\">Oliveto Restaurant & Café\u003c/a> occupies the northwest corner of the building and feels very much like part of the experience of the whole. Co-owner Bob Klein is a longtime neighborhood presence and has, for many years, kept the standards of Italian cooking high in the East Bay; he’s a founder of the aforementioned Community Grains as well.\u003c/p>\n\u003cfigure id=\"attachment_121237\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4785-new.jpg\" alt=\"Oliveto restaurant and cafe.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Oliveto restaurant and cafe. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prices at Market Hall are on the high side, but they are commensurate with quality and selection. If there’s a better specialty food market in all of the Bay Area, I haven’t found it.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nIn celebration of Rockridge Market Hall's 30th Anniversary, there's a free themed celebration each month of 2017.\u003ca href=\"https://www.facebook.com/markethallfoods/posts/1852296651490712\"> October's theme is Harvest Day, held on Saturday, October 28th, from noon to 2pm\u003c/a>. Choose a free mini-pumpkin, enter to win an autumn gift basket by guessing the weight of a giant pumpkin, and sip and taste at stations throughout Market Hall.\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>\u003ca href=\"http://rockridgemarkethall.com/\">\u003cstrong>Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/kJNmfA\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am-8pm; Sat, 9am-7pm; Sun, 10am-7pm (Highwire Coffee Roasters and Market Hall Bakery open at 6:30am Mon-Fri and 7:30pm on Sat-Sun); The Flower & the B is open from 9:30am-7:30pm Mon-Fri, and 10am-7pm Sat-Sun).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">@rockridgemarkethall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/markethallfoods/\">@markethallfoods\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food",
"authors": [
"5575"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366"
],
"tags": [
"bayareabites_1420"
],
"featImg": "bayareabites_121234",
"label": "source_bayareabites_121207"
},
"bayareabites_120872": {
"type": "posts",
"id": "bayareabites_120872",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "120872",
"score": null,
"sort": [
1507060974000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1507060974,
"format": "image",
"disqusTitle": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"title": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n",
"disqusIdentifier": "120872 https://ww2.kqed.org/bayareabites/?p=120872",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/10/03/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1902,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1507303757,
"excerpt": "Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.",
"title": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"datePublished": "2017-10-03T13:02:54-07:00",
"dateModified": "2017-10-06T08:29:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito",
"status": "publish",
"path": "/bayareabites/120872/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\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://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\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>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/120872/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_15153",
"bayareabites_15155",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_8924",
"bayareabites_376",
"bayareabites_15977",
"bayareabites_2222",
"bayareabites_10492",
"bayareabites_9491",
"bayareabites_15978",
"bayareabites_9441"
],
"featImg": "bayareabites_121136",
"label": "bayareabites"
},
"bayareabites_120717": {
"type": "posts",
"id": "bayareabites_120717",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "120717",
"score": null,
"sort": [
1505580375000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1505580375,
"format": "standard",
"disqusTitle": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"title": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "120717 https://ww2.kqed.org/bayareabites/?p=120717",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/09/16/preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1065,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1508268315,
"excerpt": "Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.",
"title": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"datePublished": "2017-09-16T09:46:15-07:00",
"dateModified": "2017-10-17T12:25:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/",
"source": "Restaurants, Bars, Cafes, Pop-Ups",
"path": "/bayareabites/120717/preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\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 landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \u003ccite>(Wendy Goodfriend)\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>\u003ca href=\"http://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/120717/preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire",
"authors": [
"5567",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_15965",
"bayareabites_15964",
"bayareabites_12456",
"bayareabites_1390",
"bayareabites_223"
],
"featImg": "bayareabites_120789",
"label": "source_bayareabites_120717"
},
"bayareabites_120534": {
"type": "posts",
"id": "bayareabites_120534",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "120534",
"score": null,
"sort": [
1505229888000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1505229888,
"format": "standard",
"disqusTitle": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n",
"disqusIdentifier": "120534 https://ww2.kqed.org/bayareabites/?p=120534",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/09/12/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1601,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1554413256,
"excerpt": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"datePublished": "2017-09-12T08:24:48-07:00",
"dateModified": "2019-04-04T14:27:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\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>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\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>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too",
"authors": [
"5283"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_15153",
"bayareabites_15155",
"bayareabites_366",
"bayareabites_90"
],
"tags": [
"bayareabites_8300",
"bayareabites_723",
"bayareabites_8551",
"bayareabites_12121",
"bayareabites_14904",
"bayareabites_15958",
"bayareabites_3662",
"bayareabites_16351",
"bayareabites_16350",
"bayareabites_3211",
"bayareabites_3148",
"bayareabites_8373",
"bayareabites_15116",
"bayareabites_9156"
],
"featImg": "bayareabites_120614",
"label": "source_bayareabites_120534"
},
"bayareabites_120531": {
"type": "posts",
"id": "bayareabites_120531",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "120531",
"score": null,
"sort": [
1505148551000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1505148551,
"format": "standard",
"disqusTitle": "Preview: Proposition Chicken Brings its Choice of Chicken Three Ways to Oakland",
"title": "Preview: Proposition Chicken Brings its Choice of Chicken Three Ways to Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Proposition Chicken opened in San Francisco in 2013, from the first part of its name to the lingo used inside, it obviously had a theme having to do with choice – as in which way patrons wanted their chicken – but a greater part of the message was never explained.\u003c/p>\n\u003cp>Now that a second location is opening in Oakland on Wednesday, Sept. 13 – and maybe because of the current situation we as a nation now find ourselves in – at a recent media preview, one of its owners, Ari Feingold explained in more detail what the theme is really about.\u003c/p>\n\u003cfigure id=\"attachment_120554\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-120554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1054-new-1020x1360.jpg\" alt=\"Co-owner Ari Feingold\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Ari Feingold \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feingold is also the co-owner of \u003ca href=\"https://www.strawsf.com/\">Straw\u003c/a>, the circus-themed restaurant in San Francisco. And, he handled all the food vendors for Outside Lands for nearly a decade.\u003c/p>\n\u003cp>The explanation of the theme wasn’t in the slick press kit offered on a thumb drive, and almost wasn’t discussed at all. It was late and offered almost as an afterthought; nearly everyone had gone home. But after a lengthy explanation as to why, when everything else was sourced hyper-locally, he chose to get his rolls shipped from Philadelphia, Feingold offered the explanation behind the theme. This would have been a totally different story without it.\u003c/p>\n\u003cp>“It was right after the owner of Chick-fil-A decided ‘Let’s f*ck with gay people,'” he said, referring to when \u003ca href=\"https://en.wikipedia.org/wiki/Chick-fil-A_same-sex_marriage_controversy\">the president of the fast-food chain voiced his opposition to same sex marriage\u003c/a>, setting off boycotts nationwide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I had the menu already figured out, and I like themes, as long as they’re tasteful, but I wished he would just keep frying chicken and shut up.”\u003c/p>\n\u003cfigure id=\"attachment_120562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6371-new.jpg\" alt='\"This chicken goes three ways.\"' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"This chicken goes three ways.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s why there are strong words on the walls of Proposition Chicken, beginning with the cheeky: \"This chicken goes three ways\" to the statement that they are for “The Right to Choose: Choose your style, your chicken, who you marry, what you do with your body” and they are against “people against equality” among other things.\u003c/p>\n\u003cp>“The idea seems so silly to use your chicken restaurant as a platform to be against something,” said Feingold. “So I thought, I have a platform by owning a restaurant, and we’ll be for equality instead.”\u003c/p>\n\u003cfigure id=\"attachment_120559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6345-new.jpg\" alt=\"Proposition Chicken Ballot\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken Ballot \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his other two restaurants, 10 percent of all proceeds on Monday nights go to an area non-profit, making a difference in the local community each month; the same will be true for Proposition Chicken in Oakland. For the first two months, the recipient is Oakland’s \u003ca href=\"http://www.hiphopforchange.org/\">Hip Hop for Change\u003c/a>, an organization that “uses grassroots activism to educate people about socio-economic injustices and advocate solutions through hip hop culture.”\u003c/p>\n\u003cfigure id=\"attachment_120556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6298-new.jpg\" alt=\"Fried Chicken at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken offers chicken cooked either rotisserie style (they call it flipped, so it fits in with its alliterative scheme) fried or fake, which is actually tofu. You can have it either in a salad, on a sandwich, or on a plate, with a buttermilk biscuit and salad.\u003c/p>\n\u003cfigure id=\"attachment_120561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120561\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6353-new.jpg\" alt=\"The menu at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120555\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-medium wp-image-120555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1068-new-800x1066.jpg\" alt=\"Co-owner Elizabeth Wells\" width=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-520x693.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Elizabeth Wells \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also buffalo wings and chicken tenders, and a few sides like brown sugared Brussels sprouts and buttermilk biscuits. The southern touches are a nod to the background of another co-owner, Elizabeth Wells, who hails from Alabama and is also a co-owner of the city’s \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>. The fact that there is matzah ball soup on the menu is a nod to the other two owners, Feingold, and Maxwell Cohen’s Jewish heritage. Feingold noted that the restaurant smells just like \u003ca href=\"https://www.jweekly.com/2013/08/23/food-owner-of-carnival-themed-restaurant-has-a-second-high-wire-act-outside/\">the home he grew up in when he’s making said soup\u003c/a> – he uses his mom’s recipe – and that the rotisserie chicken, which is brined and then marinated in a rub of spices like paprika, cumin and parsley is like “Shabbos chicken,” meaning the traditional chicken served by his mom on Friday night for Sabbath dinners.\u003c/p>\n\u003cp>The restaurant uses Mary’s free-range chickens, and butchers them all in house, using raw bones and meat to make the matzah ball soup, and the roasted bones from the rotisserie chicken to make bone broth, a win-win according to Wells, since bone broth is a popular trend right now, and it offers a way to not let anything go to waste.\u003c/p>\n\u003cfigure id=\"attachment_120564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6406-new.jpg\" alt=\"Making rotisserie chicken at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making rotisserie chicken at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Wells explained that its simplicity is intentional as “we can focus on things we love, and make sure every bite is delicious.”\u003c/p>\n\u003cp>Considering how simple the menu is, though, she said, they do offer a diversity of choices, given that one can be satisfied whether they want to be decadent (fried chicken – and they also offer gluten-free fried chicken) – on a roll or healthy (rotisserie chicken on a salad).\u003c/p>\n\u003cfigure id=\"attachment_120571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6485-new.jpg\" alt=\"The buffalo wings at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The buffalo wings at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While we tried the buffalo wings (just the right amount of heat, not fried) and the fried, flipped and fake in sandwiches, it was hard to judge the chicken on its own merit, since there was so much else going on. We loved both the fried and flipped, but had a disagreement about the fake; whether it was some of the most flavorful tofu ever, or it was overcompensating with too much seasoning.\u003c/p>\n\u003cp>Wells said that they are discussing offering full birds to take home along with salad and biscuits, to make up a family meal, and may start doing that in Oakland.\u003c/p>\n\u003cp>They had been looking for a second location for over a year, said Wells, and when they saw the space on Lakeshore, they knew they had found it.\u003c/p>\n\u003cp>“Being part of a neighborhood and part of a community is really important to us,” said Wells.\u003c/p>\n\u003cfigure id=\"attachment_120560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6350-new.jpg\" alt='\"Thank You\" with view of Lakeshore Ave.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Thank You\" with view of Lakeshore Ave. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for his decision to use rolls from \u003ca href=\"http://www.amorosobaking.com/\">Amoroso’s\u003c/a>, an Italian bakery in his hometown of Philadelphia that’s been in business for over a century, Feingold admitted he had to be careful with his words.\u003c/p>\n\u003cp>The rolls are a bit squishy, but most importantly, the contents aren't pushed out when you take a bite.\u003c/p>\n\u003cp>“I’m well-aware that we have some of the best bread in my own backyard,” he said. And while all the rest of their ingredients are hyper-local, down to the salvaged wood used in their build-out, he said that when you toast an Amoroso’s roll with oil and butter, there’s nothing quite like it. “It’s kind of magical,” he said.\u003c/p>\n\u003cp>“It’s nowhere nearly as refined as any of these far superior operations,” he said, “but food is as much about nostalgia and emotion.”\u003c/p>\n\u003cp>To him, a fried chicken sandwich belongs in an Amoroso roll, since that’s what he grew up with. “It’s not always about the best, but about what fits.”\u003c/p>\n\u003cfigure id=\"attachment_120585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1075-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.propositionchicken.com/\">\u003cstrong>Proposition Chicken\u003c/strong>\u003c/a>\u003cbr>\n3260 Lakeshore Ave., Oakland [\u003ca href=\"https://www.google.com/maps/place/Proposition+Chicken/@37.8103665,-122.2466255,17z/data=!3m1!4b1!4m5!3m4!1s0x808f874195d05003:0xd5be942f292367b9!8m2!3d37.8103623!4d-122.2444368\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-9pm (Opens Wed 9/13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EatPropChicken/\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\">@EatPropChicken\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatpropchicken/\">@eatpropchicken\u003c/a>\u003cbr>\nPrice Range $ ($10.75 to $12.75 per entrée)\u003c/p>\n\u003cfigure id=\"attachment_120588\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6323-new.jpg\" alt=\"The back entrance to Proposition Chicken\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-800x1058.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-768x1015.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-960x1269.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-240x317.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-375x496.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-520x687.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The back entrance to Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "120531 https://ww2.kqed.org/bayareabites/?p=120531",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/09/11/preview-proposition-chicken-brings-its-choice-of-chicken-three-ways-to-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1272,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1505318744,
"excerpt": "Proposition Chicken opens a second location, bringing its \"chicken three ways\" to Oakland. But more than that, one co-owner reveals its \"choice\" theme was a reaction to Chick-fil-A's anti-equality stance.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Proposition Chicken opens a second location, bringing its "chicken three ways" to Oakland. But more than that, one co-owner reveals its "choice" theme was a reaction to Chick-fil-A's anti-equality stance.",
"title": "Preview: Proposition Chicken Brings its Choice of Chicken Three Ways to Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Preview: Proposition Chicken Brings its Choice of Chicken Three Ways to Oakland",
"datePublished": "2017-09-11T09:49:11-07:00",
"dateModified": "2017-09-13T09:05:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "preview-proposition-chicken-brings-its-choice-of-chicken-three-ways-to-oakland",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/",
"source": "Restaurants, Bars, Cafes, Pop-Ups",
"path": "/bayareabites/120531/preview-proposition-chicken-brings-its-choice-of-chicken-three-ways-to-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Proposition Chicken opened in San Francisco in 2013, from the first part of its name to the lingo used inside, it obviously had a theme having to do with choice – as in which way patrons wanted their chicken – but a greater part of the message was never explained.\u003c/p>\n\u003cp>Now that a second location is opening in Oakland on Wednesday, Sept. 13 – and maybe because of the current situation we as a nation now find ourselves in – at a recent media preview, one of its owners, Ari Feingold explained in more detail what the theme is really about.\u003c/p>\n\u003cfigure id=\"attachment_120554\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-120554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1054-new-1020x1360.jpg\" alt=\"Co-owner Ari Feingold\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Ari Feingold \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feingold is also the co-owner of \u003ca href=\"https://www.strawsf.com/\">Straw\u003c/a>, the circus-themed restaurant in San Francisco. And, he handled all the food vendors for Outside Lands for nearly a decade.\u003c/p>\n\u003cp>The explanation of the theme wasn’t in the slick press kit offered on a thumb drive, and almost wasn’t discussed at all. It was late and offered almost as an afterthought; nearly everyone had gone home. But after a lengthy explanation as to why, when everything else was sourced hyper-locally, he chose to get his rolls shipped from Philadelphia, Feingold offered the explanation behind the theme. This would have been a totally different story without it.\u003c/p>\n\u003cp>“It was right after the owner of Chick-fil-A decided ‘Let’s f*ck with gay people,'” he said, referring to when \u003ca href=\"https://en.wikipedia.org/wiki/Chick-fil-A_same-sex_marriage_controversy\">the president of the fast-food chain voiced his opposition to same sex marriage\u003c/a>, setting off boycotts nationwide.\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>“I had the menu already figured out, and I like themes, as long as they’re tasteful, but I wished he would just keep frying chicken and shut up.”\u003c/p>\n\u003cfigure id=\"attachment_120562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6371-new.jpg\" alt='\"This chicken goes three ways.\"' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"This chicken goes three ways.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s why there are strong words on the walls of Proposition Chicken, beginning with the cheeky: \"This chicken goes three ways\" to the statement that they are for “The Right to Choose: Choose your style, your chicken, who you marry, what you do with your body” and they are against “people against equality” among other things.\u003c/p>\n\u003cp>“The idea seems so silly to use your chicken restaurant as a platform to be against something,” said Feingold. “So I thought, I have a platform by owning a restaurant, and we’ll be for equality instead.”\u003c/p>\n\u003cfigure id=\"attachment_120559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6345-new.jpg\" alt=\"Proposition Chicken Ballot\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken Ballot \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his other two restaurants, 10 percent of all proceeds on Monday nights go to an area non-profit, making a difference in the local community each month; the same will be true for Proposition Chicken in Oakland. For the first two months, the recipient is Oakland’s \u003ca href=\"http://www.hiphopforchange.org/\">Hip Hop for Change\u003c/a>, an organization that “uses grassroots activism to educate people about socio-economic injustices and advocate solutions through hip hop culture.”\u003c/p>\n\u003cfigure id=\"attachment_120556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6298-new.jpg\" alt=\"Fried Chicken at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken offers chicken cooked either rotisserie style (they call it flipped, so it fits in with its alliterative scheme) fried or fake, which is actually tofu. You can have it either in a salad, on a sandwich, or on a plate, with a buttermilk biscuit and salad.\u003c/p>\n\u003cfigure id=\"attachment_120561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120561\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6353-new.jpg\" alt=\"The menu at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120555\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-medium wp-image-120555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1068-new-800x1066.jpg\" alt=\"Co-owner Elizabeth Wells\" width=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-520x693.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Elizabeth Wells \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also buffalo wings and chicken tenders, and a few sides like brown sugared Brussels sprouts and buttermilk biscuits. The southern touches are a nod to the background of another co-owner, Elizabeth Wells, who hails from Alabama and is also a co-owner of the city’s \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>. The fact that there is matzah ball soup on the menu is a nod to the other two owners, Feingold, and Maxwell Cohen’s Jewish heritage. Feingold noted that the restaurant smells just like \u003ca href=\"https://www.jweekly.com/2013/08/23/food-owner-of-carnival-themed-restaurant-has-a-second-high-wire-act-outside/\">the home he grew up in when he’s making said soup\u003c/a> – he uses his mom’s recipe – and that the rotisserie chicken, which is brined and then marinated in a rub of spices like paprika, cumin and parsley is like “Shabbos chicken,” meaning the traditional chicken served by his mom on Friday night for Sabbath dinners.\u003c/p>\n\u003cp>The restaurant uses Mary’s free-range chickens, and butchers them all in house, using raw bones and meat to make the matzah ball soup, and the roasted bones from the rotisserie chicken to make bone broth, a win-win according to Wells, since bone broth is a popular trend right now, and it offers a way to not let anything go to waste.\u003c/p>\n\u003cfigure id=\"attachment_120564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6406-new.jpg\" alt=\"Making rotisserie chicken at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making rotisserie chicken at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Wells explained that its simplicity is intentional as “we can focus on things we love, and make sure every bite is delicious.”\u003c/p>\n\u003cp>Considering how simple the menu is, though, she said, they do offer a diversity of choices, given that one can be satisfied whether they want to be decadent (fried chicken – and they also offer gluten-free fried chicken) – on a roll or healthy (rotisserie chicken on a salad).\u003c/p>\n\u003cfigure id=\"attachment_120571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6485-new.jpg\" alt=\"The buffalo wings at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The buffalo wings at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While we tried the buffalo wings (just the right amount of heat, not fried) and the fried, flipped and fake in sandwiches, it was hard to judge the chicken on its own merit, since there was so much else going on. We loved both the fried and flipped, but had a disagreement about the fake; whether it was some of the most flavorful tofu ever, or it was overcompensating with too much seasoning.\u003c/p>\n\u003cp>Wells said that they are discussing offering full birds to take home along with salad and biscuits, to make up a family meal, and may start doing that in Oakland.\u003c/p>\n\u003cp>They had been looking for a second location for over a year, said Wells, and when they saw the space on Lakeshore, they knew they had found it.\u003c/p>\n\u003cp>“Being part of a neighborhood and part of a community is really important to us,” said Wells.\u003c/p>\n\u003cfigure id=\"attachment_120560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6350-new.jpg\" alt='\"Thank You\" with view of Lakeshore Ave.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Thank You\" with view of Lakeshore Ave. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for his decision to use rolls from \u003ca href=\"http://www.amorosobaking.com/\">Amoroso’s\u003c/a>, an Italian bakery in his hometown of Philadelphia that’s been in business for over a century, Feingold admitted he had to be careful with his words.\u003c/p>\n\u003cp>The rolls are a bit squishy, but most importantly, the contents aren't pushed out when you take a bite.\u003c/p>\n\u003cp>“I’m well-aware that we have some of the best bread in my own backyard,” he said. And while all the rest of their ingredients are hyper-local, down to the salvaged wood used in their build-out, he said that when you toast an Amoroso’s roll with oil and butter, there’s nothing quite like it. “It’s kind of magical,” he said.\u003c/p>\n\u003cp>“It’s nowhere nearly as refined as any of these far superior operations,” he said, “but food is as much about nostalgia and emotion.”\u003c/p>\n\u003cp>To him, a fried chicken sandwich belongs in an Amoroso roll, since that’s what he grew up with. “It’s not always about the best, but about what fits.”\u003c/p>\n\u003cfigure id=\"attachment_120585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1075-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\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>\u003ca href=\"https://www.propositionchicken.com/\">\u003cstrong>Proposition Chicken\u003c/strong>\u003c/a>\u003cbr>\n3260 Lakeshore Ave., Oakland [\u003ca href=\"https://www.google.com/maps/place/Proposition+Chicken/@37.8103665,-122.2466255,17z/data=!3m1!4b1!4m5!3m4!1s0x808f874195d05003:0xd5be942f292367b9!8m2!3d37.8103623!4d-122.2444368\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-9pm (Opens Wed 9/13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EatPropChicken/\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\">@EatPropChicken\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatpropchicken/\">@eatpropchicken\u003c/a>\u003cbr>\nPrice Range $ ($10.75 to $12.75 per entrée)\u003c/p>\n\u003cfigure id=\"attachment_120588\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6323-new.jpg\" alt=\"The back entrance to Proposition Chicken\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-800x1058.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-768x1015.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-960x1269.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-240x317.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-375x496.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-520x687.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The back entrance to Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/120531/preview-proposition-chicken-brings-its-choice-of-chicken-three-ways-to-oakland",
"authors": [
"5567",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_10643",
"bayareabites_13291"
],
"featImg": "bayareabites_120567",
"label": "source_bayareabites_120531"
}
},
"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": 72,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 276,
"relation": "eq"
},
"items": [
"bayareabites_129251",
"bayareabites_127949",
"bayareabites_127744",
"bayareabites_126982",
"bayareabites_123745",
"bayareabites_121568",
"bayareabites_119567",
"bayareabites_121207",
"bayareabites_120872",
"bayareabites_120717",
"bayareabites_120534",
"bayareabites_120531"
],
"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"
},
"source_bayareabites_123745": {
"type": "terms",
"id": "source_bayareabites_123745",
"meta": {
"override": true
},
"name": "Gardening and Urban Farming",
"link": "https://ww2.kqed.org/bayareabites/category/gardening-and-urban-farming/",
"isLoading": false
},
"source_bayareabites_121568": {
"type": "terms",
"id": "source_bayareabites_121568",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_119567": {
"type": "terms",
"id": "source_bayareabites_119567",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_121207": {
"type": "terms",
"id": "source_bayareabites_121207",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_120717": {
"type": "terms",
"id": "source_bayareabites_120717",
"meta": {
"override": true
},
"name": "Restaurants, Bars, Cafes, Pop-Ups",
"link": "https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/",
"isLoading": false
},
"source_bayareabites_120534": {
"type": "terms",
"id": "source_bayareabites_120534",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_120531": {
"type": "terms",
"id": "source_bayareabites_120531",
"meta": {
"override": true
},
"name": "Restaurants, Bars, Cafes, Pop-Ups",
"link": "https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/",
"isLoading": false
},
"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_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_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"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_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_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"
},
"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_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_16199": {
"type": "terms",
"id": "bayareabites_16199",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16199",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Adrionna Fike",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Adrionna Fike Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100529,
"slug": "adrionna-fike",
"isLoading": false,
"link": "/bayareabites/tag/adrionna-fike"
},
"bayareabites_14124": {
"type": "terms",
"id": "bayareabites_14124",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14124",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Berkeley Food Institute",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Berkeley Food Institute Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8600,
"slug": "berkeley-food-institute",
"isLoading": false,
"link": "/bayareabites/tag/berkeley-food-institute"
},
"bayareabites_9531": {
"type": "terms",
"id": "bayareabites_9531",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9531",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food deserts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food deserts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3985,
"slug": "food-deserts",
"isLoading": false,
"link": "/bayareabites/tag/food-deserts"
},
"bayareabites_16202": {
"type": "terms",
"id": "bayareabites_16202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fresh Creds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fresh Creds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100532,
"slug": "fresh-creds",
"isLoading": false,
"link": "/bayareabites/tag/fresh-creds"
},
"bayareabites_16201": {
"type": "terms",
"id": "bayareabites_16201",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16201",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hungry for Change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hungry for Change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100531,
"slug": "hungry-for-change",
"isLoading": false,
"link": "/bayareabites/tag/hungry-for-change"
},
"bayareabites_16200": {
"type": "terms",
"id": "bayareabites_16200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mandela Grocery Cooperative",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mandela Grocery Cooperative Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100530,
"slug": "mandela-grocery-cooperative",
"isLoading": false,
"link": "/bayareabites/tag/mandela-grocery-cooperative"
},
"bayareabites_16203": {
"type": "terms",
"id": "bayareabites_16203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mandela MarketPlace",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mandela MarketPlace Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100533,
"slug": "mandela-marketplace",
"isLoading": false,
"link": "/bayareabites/tag/mandela-marketplace"
},
"bayareabites_11838": {
"type": "terms",
"id": "bayareabites_11838",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11838",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SNAP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SNAP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6300,
"slug": "snap",
"isLoading": false,
"link": "/bayareabites/tag/snap"
},
"bayareabites_16196": {
"type": "terms",
"id": "bayareabites_16196",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16196",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Restaurants 2018",
"description": null,
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New Restaurants 2018 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100526,
"slug": "new-restaurants-2018",
"isLoading": false,
"link": "/bayareabites/series/new-restaurants-2018"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"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_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_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_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"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_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_16101": {
"type": "terms",
"id": "bayareabites_16101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Avery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Avery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100431,
"slug": "avery",
"isLoading": false,
"link": "/bayareabites/tag/avery"
},
"bayareabites_16087": {
"type": "terms",
"id": "bayareabites_16087",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16087",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Che Fico",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Che Fico Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100417,
"slug": "che-fico",
"isLoading": false,
"link": "/bayareabites/tag/che-fico"
},
"bayareabites_16113": {
"type": "terms",
"id": "bayareabites_16113",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16113",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Henry's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Henry's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100443,
"slug": "henrys",
"isLoading": false,
"link": "/bayareabites/tag/henrys"
},
"bayareabites_16140": {
"type": "terms",
"id": "bayareabites_16140",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16140",
"found": true
},
"relationships": {},
"featImg": null,
"name": "School Night",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "School Night Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100470,
"slug": "school-night",
"isLoading": false,
"link": "/bayareabites/tag/school-night"
},
"bayareabites_16122": {
"type": "terms",
"id": "bayareabites_16122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sorrel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sorrel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100452,
"slug": "sorrel",
"isLoading": false,
"link": "/bayareabites/tag/sorrel"
},
"bayareabites_16124": {
"type": "terms",
"id": "bayareabites_16124",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16124",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Beehive",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Beehive Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100454,
"slug": "the-beehive",
"isLoading": false,
"link": "/bayareabites/tag/the-beehive"
},
"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_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_16144": {
"type": "terms",
"id": "bayareabites_16144",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16144",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ROOH",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ROOH Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100474,
"slug": "rooh",
"isLoading": false,
"link": "/bayareabites/tag/rooh"
},
"bayareabites_16145": {
"type": "terms",
"id": "bayareabites_16145",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16145",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tawla",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tawla Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100475,
"slug": "tawla",
"isLoading": false,
"link": "/bayareabites/tag/tawla"
},
"bayareabites_16146": {
"type": "terms",
"id": "bayareabites_16146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Twenty-Five Lusk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Twenty-Five Lusk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100476,
"slug": "twenty-five-lusk",
"isLoading": false,
"link": "/bayareabites/tag/twenty-five-lusk"
},
"bayareabites_9055": {
"type": "terms",
"id": "bayareabites_9055",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9055",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chad robertson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chad robertson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3509,
"slug": "chad-robertson",
"isLoading": false,
"link": "/bayareabites/tag/chad-robertson"
},
"bayareabites_16114": {
"type": "terms",
"id": "bayareabites_16114",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16114",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chris Kronner",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chris Kronner Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100444,
"slug": "chris-kronner",
"isLoading": false,
"link": "/bayareabites/tag/chris-kronner"
},
"bayareabites_15136": {
"type": "terms",
"id": "bayareabites_15136",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15136",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kronnerburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kronnerburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99466,
"slug": "kronnerburger",
"isLoading": false,
"link": "/bayareabites/tag/kronnerburger"
},
"bayareabites_3147": {
"type": "terms",
"id": "bayareabites_3147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tartine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tartine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2167,
"slug": "tartine",
"isLoading": false,
"link": "/bayareabites/tag/tartine"
},
"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_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"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_10821": {
"type": "terms",
"id": "bayareabites_10821",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10821",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Museum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Museum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5275,
"slug": "oakland-museum",
"isLoading": false,
"link": "/bayareabites/tag/oakland-museum"
},
"bayareabites_16036": {
"type": "terms",
"id": "bayareabites_16036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Take Root",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Take Root Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100366,
"slug": "take-root",
"isLoading": false,
"link": "/bayareabites/tag/take-root"
},
"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_15746": {
"type": "terms",
"id": "bayareabites_15746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Emeryville Public Market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Emeryville Public Market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100076,
"slug": "emeryville-public-market",
"isLoading": false,
"link": "/bayareabites/tag/emeryville-public-market"
},
"bayareabites_15985": {
"type": "terms",
"id": "bayareabites_15985",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15985",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fast casual",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fast casual Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100315,
"slug": "fast-casual",
"isLoading": false,
"link": "/bayareabites/tag/fast-casual"
},
"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_3637": {
"type": "terms",
"id": "bayareabites_3637",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3637",
"found": true
},
"relationships": {},
"featImg": null,
"name": "african",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "african Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2405,
"slug": "african",
"isLoading": false,
"link": "/bayareabites/tag/african"
},
"bayareabites_12238": {
"type": "terms",
"id": "bayareabites_12238",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Caribbean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Caribbean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6700,
"slug": "caribbean",
"isLoading": false,
"link": "/bayareabites/tag/caribbean"
},
"bayareabites_8466": {
"type": "terms",
"id": "bayareabites_8466",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8466",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ethiopian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ethiopian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2919,
"slug": "ethiopian",
"isLoading": false,
"link": "/bayareabites/tag/ethiopian"
},
"bayareabites_15988": {
"type": "terms",
"id": "bayareabites_15988",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15988",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nigeria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nigeria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100318,
"slug": "nigeria",
"isLoading": false,
"link": "/bayareabites/tag/nigeria"
},
"bayareabites_15986": {
"type": "terms",
"id": "bayareabites_15986",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15986",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Senegalese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Senegalese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100316,
"slug": "senegalese",
"isLoading": false,
"link": "/bayareabites/tag/senegalese"
},
"bayareabites_15989": {
"type": "terms",
"id": "bayareabites_15989",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15989",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Somalia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Somalia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100319,
"slug": "somalia",
"isLoading": false,
"link": "/bayareabites/tag/somalia"
},
"bayareabites_15987": {
"type": "terms",
"id": "bayareabites_15987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south african",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south african Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100317,
"slug": "south-african",
"isLoading": false,
"link": "/bayareabites/tag/south-african"
},
"bayareabites_1420": {
"type": "terms",
"id": "bayareabites_1420",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1420",
"found": true
},
"relationships": {},
"featImg": null,
"name": "market hall",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "market hall Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1212,
"slug": "market-hall",
"isLoading": false,
"link": "/bayareabites/tag/market-hall"
},
"bayareabites_15153": {
"type": "terms",
"id": "bayareabites_15153",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15153",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marin",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99483,
"slug": "marin",
"isLoading": false,
"link": "/bayareabites/category/marin"
},
"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_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"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_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_15977": {
"type": "terms",
"id": "bayareabites_15977",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15977",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plant cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plant cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100307,
"slug": "plant-cafe",
"isLoading": false,
"link": "/bayareabites/tag/plant-cafe"
},
"bayareabites_2222": {
"type": "terms",
"id": "bayareabites_2222",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2222",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1654,
"slug": "sustainable",
"isLoading": false,
"link": "/bayareabites/tag/sustainable"
},
"bayareabites_10492": {
"type": "terms",
"id": "bayareabites_10492",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10492",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4946,
"slug": "sustainable-food",
"isLoading": false,
"link": "/bayareabites/tag/sustainable-food"
},
"bayareabites_9491": {
"type": "terms",
"id": "bayareabites_9491",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9491",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3945,
"slug": "sustainable-seafood",
"isLoading": false,
"link": "/bayareabites/tag/sustainable-seafood"
},
"bayareabites_15978": {
"type": "terms",
"id": "bayareabites_15978",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15978",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Perennial",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Perennial Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100308,
"slug": "the-perennial",
"isLoading": false,
"link": "/bayareabites/tag/the-perennial"
},
"bayareabites_9441": {
"type": "terms",
"id": "bayareabites_9441",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9441",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vik's chaat corner",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vik's chaat corner Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3895,
"slug": "viks-chaat-corner",
"isLoading": false,
"link": "/bayareabites/tag/viks-chaat-corner"
},
"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_15965": {
"type": "terms",
"id": "bayareabites_15965",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15965",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Barranco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Barranco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100295,
"slug": "barranco",
"isLoading": false,
"link": "/bayareabites/tag/barranco"
},
"bayareabites_15964": {
"type": "terms",
"id": "bayareabites_15964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Carlos Altamirano",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Carlos Altamirano Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100294,
"slug": "carlos-altamirano",
"isLoading": false,
"link": "/bayareabites/tag/carlos-altamirano"
},
"bayareabites_12456": {
"type": "terms",
"id": "bayareabites_12456",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12456",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lafayette",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lafayette Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6918,
"slug": "lafayette",
"isLoading": false,
"link": "/bayareabites/tag/lafayette"
},
"bayareabites_1390": {
"type": "terms",
"id": "bayareabites_1390",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1390",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peruvian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peruvian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1193,
"slug": "peruvian",
"isLoading": false,
"link": "/bayareabites/tag/peruvian"
},
"bayareabites_223": {
"type": "terms",
"id": "bayareabites_223",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "223",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Peruvian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Peruvian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 188,
"slug": "peruvian-food",
"isLoading": false,
"link": "/bayareabites/tag/peruvian-food"
},
"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_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"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_8300": {
"type": "terms",
"id": "bayareabites_8300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "acme bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "acme bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2753,
"slug": "acme-bread",
"isLoading": false,
"link": "/bayareabites/tag/acme-bread"
},
"bayareabites_723": {
"type": "terms",
"id": "bayareabites_723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 688,
"slug": "arizmendi",
"isLoading": false,
"link": "/bayareabites/tag/arizmendi"
},
"bayareabites_8551": {
"type": "terms",
"id": "bayareabites_8551",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8551",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakeries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3004,
"slug": "bakeries",
"isLoading": false,
"link": "/bayareabites/tag/bakeries"
},
"bayareabites_12121": {
"type": "terms",
"id": "bayareabites_12121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cheese Board Collective",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cheese Board Collective Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6583,
"slug": "cheese-board-collective",
"isLoading": false,
"link": "/bayareabites/tag/cheese-board-collective"
},
"bayareabites_14904": {
"type": "terms",
"id": "bayareabites_14904",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14904",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flour craft bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flour craft bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99234,
"slug": "flour-craft-bakery",
"isLoading": false,
"link": "/bayareabites/tag/flour-craft-bakery"
},
"bayareabites_15958": {
"type": "terms",
"id": "bayareabites_15958",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15958",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Frena bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Frena bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100288,
"slug": "frena-bakery",
"isLoading": false,
"link": "/bayareabites/tag/frena-bakery"
},
"bayareabites_3662": {
"type": "terms",
"id": "bayareabites_3662",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3662",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2419,
"slug": "jewish-food",
"isLoading": false,
"link": "/bayareabites/tag/jewish-food"
},
"bayareabites_16351": {
"type": "terms",
"id": "bayareabites_16351",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16351",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mariposa Bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mariposa Bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100681,
"slug": "mariposa-bakery",
"isLoading": false,
"link": "/bayareabites/tag/mariposa-bakery"
},
"bayareabites_16350": {
"type": "terms",
"id": "bayareabites_16350",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16350",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Masse's Pasteries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Masse's Pasteries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100680,
"slug": "masses-pasteries",
"isLoading": false,
"link": "/bayareabites/tag/masses-pasteries"
},
"bayareabites_3211": {
"type": "terms",
"id": "bayareabites_3211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2202,
"slug": "new-year",
"isLoading": false,
"link": "/bayareabites/tag/new-year"
},
"bayareabites_3148": {
"type": "terms",
"id": "bayareabites_3148",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3148",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noe valley bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noe valley bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2168,
"slug": "noe-valley-bakery",
"isLoading": false,
"link": "/bayareabites/tag/noe-valley-bakery"
},
"bayareabites_8373": {
"type": "terms",
"id": "bayareabites_8373",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8373",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rosh hashanah",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rosh hashanah Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2826,
"slug": "rosh-hashanah",
"isLoading": false,
"link": "/bayareabites/tag/rosh-hashanah"
},
"bayareabites_15116": {
"type": "terms",
"id": "bayareabites_15116",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15116",
"found": true
},
"relationships": {},
"featImg": null,
"name": "saul's restaurant and delicatessen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "saul's restaurant and delicatessen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99446,
"slug": "sauls-restaurant-and-delicatessen",
"isLoading": false,
"link": "/bayareabites/tag/sauls-restaurant-and-delicatessen"
},
"bayareabites_9156": {
"type": "terms",
"id": "bayareabites_9156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wise sons deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wise sons deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3610,
"slug": "wise-sons-deli",
"isLoading": false,
"link": "/bayareabites/tag/wise-sons-deli"
},
"bayareabites_10643": {
"type": "terms",
"id": "bayareabites_10643",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10643",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chick-fil-A",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chick-fil-A Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5097,
"slug": "chick-fil-a",
"isLoading": false,
"link": "/bayareabites/tag/chick-fil-a"
},
"bayareabites_13291": {
"type": "terms",
"id": "bayareabites_13291",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13291",
"found": true
},
"relationships": {},
"featImg": null,
"name": "proposition chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "proposition chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7758,
"slug": "proposition-chicken",
"isLoading": false,
"link": "/bayareabites/tag/proposition-chicken"
}
},
"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": {}
}
}
}