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"disqusTitle": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food",
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"content": "\u003cp>Perhaps it was only a matter of time before a restaurant came to fruition as a result of two obsessed diners following each other on Instagram. Well, of course that’s only part of the story, but it’s how Jason Wang connected with Chavayos (Bob) Rattakul, a Thai partner, to bring \u003ca href=\"http://www.eatchicknrice.com/\">Chick’n Rice\u003c/a> to downtown Berkeley.\u003c/p>\n\u003cp>Opening tomorrow, the fast-casual concept is built around one particular dish, Khao Mun Gai, in which a piece of poached chicken is offered with rice cooked in chicken broth and other aromatics, with a punchy sauce of soy, garlic, ginger and chilies. The dish also comes with a bowl of chicken soup.\u003c/p>\n\u003cfigure id=\"attachment_120453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6210-new.jpg\" alt=\"KMG - Khao Mun Gai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KMG - Khao Mun Gai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120448\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6168-new.jpg\" alt=\"Side of Chicken Broth Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Side of Chicken Broth Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular street food in Thailand, the dish has slowly been gaining popularity in the U.S., and thanks to the guys behind the Umai Hospitality Group, it will be introduced to many more people in the coming years.\u003c/p>\n\u003cp>“We’re planning a rapid expansion, maybe opening five more of these in the next three years,” John Keh told Bay Area Bites. “We’re already looking at a location in the South Bay.”\u003c/p>\n\u003cfigure id=\"attachment_120441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6134-new.jpg\" alt=\"John Keh at the media preview of Chick’n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Keh at the media preview of Chick’n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with Wang, Keh is part of the Umai Hospitality Group; they along with two others, are all Cal graduates who founded and then sold the food delivery app \u003ca href=\"https://www.trycaviar.com/san-francisco\">Caviar\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We think this food is really accessible to the American palate as it’s interesting, different and healthy. And since the chicken is poached, it’s not too fatty,” said Keh.\u003c/p>\n\u003cp>The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street. Keh said the landlord was excited to get a Thai offering in the mix, since the street offers a wide range of international options already.\u003c/p>\n\u003cfigure id=\"attachment_120450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6192-new.jpg\" alt=\"The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120446\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6149-new.jpg\" alt=\"Chick’n Rice interior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While one could think that it doesn’t take a lot to get such a simple dish right, she’d be wrong. Keh spent several months in Thailand with Rattakul, going from place to place, seeking out who did the most flavorful sauces; who made the most delicious rice. Rattakul then sought out their favorite recipes from these chefs, and in some cases, tasted their creations and guessed how to make them himself.\u003c/p>\n\u003cp>And because they knew they couldn’t build an entire restaurant – small as it may be – on one dish alone, they came up with three others to round out the menu.\u003c/p>\n\u003cfigure id=\"attachment_120442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6137-new.jpg\" alt=\"Chick’n Rice menu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the Khao Mun Gai (known as KMG on their menu) there is Fried KMG, Braised Pork, which comes with a soy-marinated egg and Asian greens, and Fried Tofu, which also comes with Asian greens. All dishes come with rice, (the two non-chicken dishes come with plain Jasmine rice rather than the chicken rice) and soup.\u003c/p>\n\u003cfigure id=\"attachment_120520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6218-new1.jpg\" alt=\"Fried KMG - Khao Mun Gai Tod - with Chicken Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried KMG - Khao Mun Gai Tod - with Chicken Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120456\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6230-new.jpg\" alt=\"Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6216-new.jpg\" alt=\"Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All ingredients for the sauces are imported from Thailand, and all the meat comes from Marin Sun Farms. Vegetables are local as well.\u003c/p>\n\u003cfigure id=\"attachment_120447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6152-new.jpg\" alt=\"Sauces that accompany the dishes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauces that accompany the dishes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A small portion of each dish is $8.99, a regular is $10.99, making this a great bargain, especially for high-quality meat (we found the small large enough to satisfy one person, and the servings of rice are perhaps even a bit over generous).\u003c/p>\n\u003cp>We found all the proteins with the exception of the poached chicken to be well-seasoned even without the sauces, but to not use the sauces would be a crime. The fried items were not the least bit greasy and the pork was especially flavorful even pre-sauced.\u003c/p>\n\u003cp>We couldn’t help but wonder though, how many people except for the die-hard health nuts would order the KMG given the more attractive options of fried chicken or pork. But fear not, healthy people. Just a drizzle of this brown sauce elevates it to such a degree, that one need not fear. The only thing we didn’t like post-sauce was the skin; Keh confirmed that in Asia they eat every part of the chicken, but after poaching, the skin becomes limp and rubbery, everything you do not want chicken skin to be.\u003c/p>\n\u003cfigure id=\"attachment_120449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6173-new.jpg\" alt=\"All menu items at Chick'n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All menu items at Chick'n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken came with sweet chili sauce; the tofu nuggets came with a different kind of soy based-sauce and the pork had a green sauce that was spicy and acidic and fragrant in the best possible way; it looked like a tomatillo salsa but of course it wasn’t; while we were told it had Thai green chilies, cilantro and vinegar in it, we tried without avail to guess what gave it its funk. It wasn’t fish sauce, and while Keh told us in a moment of weakness, he asked us to keep it a secret (and I will say that this writer, who knows a thing or two about food, had never heard of it).\u003c/p>\n\u003cp>We found the soup less interesting, but it too could be easily doctored up with the addition of more ginger and chilies, which they have on hand. We added some of the poached chicken to the soup, and with a bit of additional ginger and chilies, it was transformed into something an Asian grandmother might make.\u003c/p>\n\u003cp>Leaving Chick’n Rice without dessert would be a shame.\u003c/p>\n\u003cp>Keh called their dessert options an accident, in that they knew they wanted to offer a dessert, but had no idea what to do.\u003c/p>\n\u003cp>[gallery link=\"none\" size=\"medium\" ids=\"120459,120458,120457\"]\u003c/p>\n\u003cp>It was hot out in Thailand, as it often is, and they wandered into a market to see what they could get that would be cool and refreshing. They found the traditional sticky rice and mango, but with a scoop of coconut ice cream. That same dessert is on offer, with a base of sticky rice cooked in coconut milk with a scoop of coconut, lychee or Thai iced tea ice cream on top. The ice cream comes from \u003ca href=\"https://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> in the Outer Sunset district of San Francisco, and next to that green sauce for the pork was our favorite dish of the night. One wouldn’t go wrong by ordering any of the three flavors, but we definitely preferred the coconut or Thai iced tea over the lychee.\u003c/p>\n\u003cfigure id=\"attachment_120462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6274-new.jpg\" alt=\"Chick’n Rice is open daily until 10pm\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice is open daily 11am until 10pm \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatchicknrice.com/\">\u003cstrong>Chick’n Rice\u003c/strong>\u003c/a>\u003cbr>\n2136 Center St., Berkeley [\u003ca href=\"https://goo.gl/S2PfLs\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-10pm (Opens Friday 9/8/17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatchicknrice/\">Chick’n Rice\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatchicknrice/\">@eatchicknrice\u003c/a>\u003cbr>\nPrice Range: $ ($8.99-$10.99 per entree)\u003c/p>\n\n",
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"excerpt": "Khao Mun Gai, or poached chicken and rice, is a popular street food in Thailand. The guys who brought you the Caviar food delivery app now want to popularize the dish here, starting in Berkeley with Chick’n Rice, their new fast-casual spot.",
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"description": "Khao Mun Gai, or poached chicken and rice, is a popular street food in Thailand. The guys who brought you the Caviar food delivery app now want to popularize the dish here, starting in Berkeley with Chick’n Rice, their new fast-casual spot.",
"title": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food | KQED",
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"headline": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Perhaps it was only a matter of time before a restaurant came to fruition as a result of two obsessed diners following each other on Instagram. Well, of course that’s only part of the story, but it’s how Jason Wang connected with Chavayos (Bob) Rattakul, a Thai partner, to bring \u003ca href=\"http://www.eatchicknrice.com/\">Chick’n Rice\u003c/a> to downtown Berkeley.\u003c/p>\n\u003cp>Opening tomorrow, the fast-casual concept is built around one particular dish, Khao Mun Gai, in which a piece of poached chicken is offered with rice cooked in chicken broth and other aromatics, with a punchy sauce of soy, garlic, ginger and chilies. The dish also comes with a bowl of chicken soup.\u003c/p>\n\u003cfigure id=\"attachment_120453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6210-new.jpg\" alt=\"KMG - Khao Mun Gai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KMG - Khao Mun Gai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120448\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6168-new.jpg\" alt=\"Side of Chicken Broth Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Side of Chicken Broth Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular street food in Thailand, the dish has slowly been gaining popularity in the U.S., and thanks to the guys behind the Umai Hospitality Group, it will be introduced to many more people in the coming years.\u003c/p>\n\u003cp>“We’re planning a rapid expansion, maybe opening five more of these in the next three years,” John Keh told Bay Area Bites. “We’re already looking at a location in the South Bay.”\u003c/p>\n\u003cfigure id=\"attachment_120441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6134-new.jpg\" alt=\"John Keh at the media preview of Chick’n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Keh at the media preview of Chick’n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with Wang, Keh is part of the Umai Hospitality Group; they along with two others, are all Cal graduates who founded and then sold the food delivery app \u003ca href=\"https://www.trycaviar.com/san-francisco\">Caviar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We think this food is really accessible to the American palate as it’s interesting, different and healthy. And since the chicken is poached, it’s not too fatty,” said Keh.\u003c/p>\n\u003cp>The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street. Keh said the landlord was excited to get a Thai offering in the mix, since the street offers a wide range of international options already.\u003c/p>\n\u003cfigure id=\"attachment_120450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6192-new.jpg\" alt=\"The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120446\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6149-new.jpg\" alt=\"Chick’n Rice interior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While one could think that it doesn’t take a lot to get such a simple dish right, she’d be wrong. Keh spent several months in Thailand with Rattakul, going from place to place, seeking out who did the most flavorful sauces; who made the most delicious rice. Rattakul then sought out their favorite recipes from these chefs, and in some cases, tasted their creations and guessed how to make them himself.\u003c/p>\n\u003cp>And because they knew they couldn’t build an entire restaurant – small as it may be – on one dish alone, they came up with three others to round out the menu.\u003c/p>\n\u003cfigure id=\"attachment_120442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6137-new.jpg\" alt=\"Chick’n Rice menu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the Khao Mun Gai (known as KMG on their menu) there is Fried KMG, Braised Pork, which comes with a soy-marinated egg and Asian greens, and Fried Tofu, which also comes with Asian greens. All dishes come with rice, (the two non-chicken dishes come with plain Jasmine rice rather than the chicken rice) and soup.\u003c/p>\n\u003cfigure id=\"attachment_120520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6218-new1.jpg\" alt=\"Fried KMG - Khao Mun Gai Tod - with Chicken Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried KMG - Khao Mun Gai Tod - with Chicken Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120456\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6230-new.jpg\" alt=\"Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6216-new.jpg\" alt=\"Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All ingredients for the sauces are imported from Thailand, and all the meat comes from Marin Sun Farms. Vegetables are local as well.\u003c/p>\n\u003cfigure id=\"attachment_120447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6152-new.jpg\" alt=\"Sauces that accompany the dishes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauces that accompany the dishes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A small portion of each dish is $8.99, a regular is $10.99, making this a great bargain, especially for high-quality meat (we found the small large enough to satisfy one person, and the servings of rice are perhaps even a bit over generous).\u003c/p>\n\u003cp>We found all the proteins with the exception of the poached chicken to be well-seasoned even without the sauces, but to not use the sauces would be a crime. The fried items were not the least bit greasy and the pork was especially flavorful even pre-sauced.\u003c/p>\n\u003cp>We couldn’t help but wonder though, how many people except for the die-hard health nuts would order the KMG given the more attractive options of fried chicken or pork. But fear not, healthy people. Just a drizzle of this brown sauce elevates it to such a degree, that one need not fear. The only thing we didn’t like post-sauce was the skin; Keh confirmed that in Asia they eat every part of the chicken, but after poaching, the skin becomes limp and rubbery, everything you do not want chicken skin to be.\u003c/p>\n\u003cfigure id=\"attachment_120449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6173-new.jpg\" alt=\"All menu items at Chick'n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All menu items at Chick'n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken came with sweet chili sauce; the tofu nuggets came with a different kind of soy based-sauce and the pork had a green sauce that was spicy and acidic and fragrant in the best possible way; it looked like a tomatillo salsa but of course it wasn’t; while we were told it had Thai green chilies, cilantro and vinegar in it, we tried without avail to guess what gave it its funk. It wasn’t fish sauce, and while Keh told us in a moment of weakness, he asked us to keep it a secret (and I will say that this writer, who knows a thing or two about food, had never heard of it).\u003c/p>\n\u003cp>We found the soup less interesting, but it too could be easily doctored up with the addition of more ginger and chilies, which they have on hand. We added some of the poached chicken to the soup, and with a bit of additional ginger and chilies, it was transformed into something an Asian grandmother might make.\u003c/p>\n\u003cp>Leaving Chick’n Rice without dessert would be a shame.\u003c/p>\n\u003cp>Keh called their dessert options an accident, in that they knew they wanted to offer a dessert, but had no idea what to do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hot out in Thailand, as it often is, and they wandered into a market to see what they could get that would be cool and refreshing. They found the traditional sticky rice and mango, but with a scoop of coconut ice cream. That same dessert is on offer, with a base of sticky rice cooked in coconut milk with a scoop of coconut, lychee or Thai iced tea ice cream on top. The ice cream comes from \u003ca href=\"https://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> in the Outer Sunset district of San Francisco, and next to that green sauce for the pork was our favorite dish of the night. One wouldn’t go wrong by ordering any of the three flavors, but we definitely preferred the coconut or Thai iced tea over the lychee.\u003c/p>\n\u003cfigure id=\"attachment_120462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6274-new.jpg\" alt=\"Chick’n Rice is open daily until 10pm\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice is open daily 11am until 10pm \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatchicknrice.com/\">\u003cstrong>Chick’n Rice\u003c/strong>\u003c/a>\u003cbr>\n2136 Center St., Berkeley [\u003ca href=\"https://goo.gl/S2PfLs\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-10pm (Opens Friday 9/8/17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatchicknrice/\">Chick’n Rice\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatchicknrice/\">@eatchicknrice\u003c/a>\u003cbr>\nPrice Range: $ ($8.99-$10.99 per entree)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
"title": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n",
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"excerpt": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
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"description": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
"title": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin | KQED",
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"headline": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space",
"title": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"120135,120152\"]\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "First Look: Paradise Park Café Offers a Diverse All-Day Menu And a Welcoming Neighborhood Vibe",
"title": "First Look: Paradise Park Café Offers a Diverse All-Day Menu And a Welcoming Neighborhood Vibe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>San Francisco’s Park Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\u003c/em>\u003c/p>\n\u003cp>Who knew this neighborhood, the locus of which is at San Pablo Avenue and Alcatraz Street in North Oakland, was once called Paradise Park? When café co-owner Rachel Herbert was flipping through possible names for the new space, opening today in the former Actual Café/Victory Burger location, she found herself researching the history of the neighborhood. Herbert and her wife, co-owner Dana Oppenheim, have three cafés in San Francisco: \u003ca href=\"http://www.duboceparkcafe.com/\">Duboce Park Café\u003c/a>, \u003ca href=\"http://www.precitaparkcafe.com/\">Precita Park Café\u003c/a>, and the ever–teeming \u003ca href=\"http://www.doloresparkcafe.com/\">Dolores Park Café\u003c/a>. Imagine their delight to be able to carry on the naming parallelism.\u003c/p>\n\u003cfigure id=\"attachment_119958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9237-new.jpg\" alt=\"Co-owners Rachel Herbert (L) and Dana Oppenheim\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Rachel Herbert (L) and Dana Oppenheim (R) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paradise Park offers a menu as diverse as the diets of its soon-to-be patrons. While there’s wine and beer, the bar is dominated by organic juices and smoothies. My favorite is the Popeye, with spinach (of course), celery and carrot, with a little ginger kick. Coffee is provided by the women-owned \u003ca href=\"https://www.equatorcoffees.com/\">Equator\u003c/a> in Marin, both Park Café Group’s own blend, a darker roast, and rotating single-origin selections. And there’s lots of pastries from local farmers-market favorite \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9138-new.jpg\" alt=\"Interior of Paradise Park Café with menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Paradise Park Café with menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9157-new1.jpg\" alt='The \"Popeye\" from the Organic Juice Bar' width=\"1920\" height=\"1280\" class=\"size-full wp-image-119992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Popeye\" from the Organic Juice Bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9233-new.jpg\" alt=\"Local beer on tap. Happy Hour 4-6 daily!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local beer on tap. Happy Hour 4-6 daily! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The special kids’ menu includes gluten-free mac and cheese, \u003ca href=\"http://zoesmeats.com/home.html\">Zoe’s\u003c/a> hot dogs, and a sunflower nut butter and banana sandwich. (Sunflower nut butter is the new peanut butter in the current landscape of nut allergies, such that many kids have come to prefer it to the classic PB, verboten in many schools and summer camps.)\u003c/p>\n\u003cfigure id=\"attachment_119959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9248-new.jpg\" alt=\"House-made gluten-free mac & cheese on Just for Kids menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made gluten-free mac & cheese on Just for Kids menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a number of the mainstay lunch items, each of which was solidly conceived—in particular, the fried chicken sandwich, coated in a light tapioca batter and served on a challah bun with greens, carrots, radishes, pickled onion, and sriracha aioli. A twist on tofu, the housemade chickpea “tofu” looks like a wedge of the soy product, but is, in fact, akin to socca, the chickpea flower pancakes you see in Provence, here spiced with curry tones and available in any salad.\u003c/p>\n\u003cfigure id=\"attachment_119963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9302-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-520x347.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\u003cfigure id=\"attachment_119966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9338-new.jpg\" alt=\"Paradise Salad with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9356-new.jpg\" alt=\"Vegan Wrap with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Wrap with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two burgers: grassfed beef and housemade quinoa, the former topped with Vermont cheddar and fried onions, and the latter veggie-laden, both served on brioche buns with perfect fries. It’s nice to be able to take a burger craving in either direction of the saturated-fat continuum.\u003c/p>\n\u003cfigure id=\"attachment_119964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9307-new.jpg\" alt=\"Grassfed Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grassfed Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9327-new.jpg\" alt=\"House-made Quinoa Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made Quinoa Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salad bowls are thoughtfully composed, too. We tried an all veggie version (vegan, in fact) with organic greens, grilled asparagus tips, carrots, radishes, mint, snap peas, pickled red onion, fried onion, and toasted peanuts with a light citrus vinaigrette. I loved the variation on the theme that comes with Vietnamese-style chicken sausage and vermicelli.\u003c/p>\n\u003cfigure id=\"attachment_119967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9343-new.jpg\" alt=\"Paradise Salad with Vietnamese-style chicken sausage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Vietnamese-style chicken sausage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen’s signature dessert is a fried ice cream burrito! It’s kind of like a dessert chimichanga, a secret recipe of ice cream rolled up in a flour tortilla and flash-fried, sure to please kids and likely rev them up.\u003c/p>\n\u003cfigure id=\"attachment_119970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9377-new.jpg\" alt=\"Ice Cream Burrito\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice Cream Burrito \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9297-new.jpg\" alt=\"Starter Bakery cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shell of the former space remains, but Paradise Park has a much cleaner look and feel. The graffiti in the bathrooms has been freshly tiled over, a loungey area with a charging station has gone into a far corner, and a generous playspace for kids stretches across the back. What’s cool is that the room is big enough so you can see them from all the way across, allowing for some independence for both parents and children.\u003c/p>\n\u003cfigure id=\"attachment_119947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9131-new.jpg\" alt=\"The dining area at Paradise Park Café \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the old Victory Burger space in the back retains the kitchen seating for those who want to be in a smaller section away from the main dining room, looking out onto the patio (which has a big communal table). The outdoor space, which opens onto the kitchen with the click of an electric garage door, will be used for themed pop-ups.\u003c/p>\n\u003cfigure id=\"attachment_119956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9205-new.jpg\" alt=\"Lead chef Edwin Che and his crew in the back kitchen at Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead chef Edwin Che (foreground) and his crew in the back kitchen at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9231-new.jpg\" alt=\"Back kitchen seating area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Back kitchen seating area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9384-new.jpg\" alt=\"Outdoor space will be used for themed pop-ups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor space will be used for themed pop-ups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve kept the wall of stickers that evolved throughout Actual Café’s tenure, the other walls have gotten a serious upgrade with brain-stimulating isometric illustrations from Berkeley artist Nigel Sussman.\u003c/p>\n\u003cfigure id=\"attachment_119981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9188-new.jpg\" alt=\"Local artist Nigel Sussman's artwork and kid-friendly space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local artist Nigel Sussman's artwork and kid-friendly space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland and Berkeley residents will welcome this happy, laid-back space, and I hope the newly reclaimed neighborhood nomenclature sticks. Paradise Park sounds like a good place to live.\u003c/p>\n\u003cfigure id=\"attachment_119975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9121-new-1.jpg\" alt=\"Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.paradiseparkcafe.com/\">\u003cstrong>Paradise Park Café\u003c/strong>\u003c/a>\u003cbr>\n6334 San Pablo Ave.\u003cbr>\nOakland, CA 94608 [ \u003ca href=\"https://goo.gl/ezHPWu\">Map\u003c/a> ]\u003cbr>\nPh: (510) 756-4141\u003cbr>\nHours: Daily, 7am-8pm (brunch served Sat-Sun, 8am-3pm)\u003cbr>\nPrice Range: $-$$ ($8.95-$14.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parkcafelife/\">@parkcafelife\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_119973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9120-new.jpg\" alt=\"Hello Neighbors!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hello Neighbors! Grand Opening August 17! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Join Paradise Park Café for their Grand Opening Thursday, August 17, 7am–8pm\u003c/strong>\u003cbr>\n\u003cem>20% of the day’s proceeds will benefit the East Bay College Fund and Oakland Promise.\u003cbr>\nRibbon Cutting @ 5pm with Jose Corona, Director of Equity & Strategic Partnerships for Mayor Libby Schaaf and Diane Dodge, Executive Director of East Bay College Fund.\u003cbr>\nLive music & surprise swag giveaways to follow.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "San Francisco’s Park Café Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\r\n",
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"description": "San Francisco’s Park Café Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>San Francisco’s Park Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\u003c/em>\u003c/p>\n\u003cp>Who knew this neighborhood, the locus of which is at San Pablo Avenue and Alcatraz Street in North Oakland, was once called Paradise Park? When café co-owner Rachel Herbert was flipping through possible names for the new space, opening today in the former Actual Café/Victory Burger location, she found herself researching the history of the neighborhood. Herbert and her wife, co-owner Dana Oppenheim, have three cafés in San Francisco: \u003ca href=\"http://www.duboceparkcafe.com/\">Duboce Park Café\u003c/a>, \u003ca href=\"http://www.precitaparkcafe.com/\">Precita Park Café\u003c/a>, and the ever–teeming \u003ca href=\"http://www.doloresparkcafe.com/\">Dolores Park Café\u003c/a>. Imagine their delight to be able to carry on the naming parallelism.\u003c/p>\n\u003cfigure id=\"attachment_119958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9237-new.jpg\" alt=\"Co-owners Rachel Herbert (L) and Dana Oppenheim\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Rachel Herbert (L) and Dana Oppenheim (R) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paradise Park offers a menu as diverse as the diets of its soon-to-be patrons. While there’s wine and beer, the bar is dominated by organic juices and smoothies. My favorite is the Popeye, with spinach (of course), celery and carrot, with a little ginger kick. Coffee is provided by the women-owned \u003ca href=\"https://www.equatorcoffees.com/\">Equator\u003c/a> in Marin, both Park Café Group’s own blend, a darker roast, and rotating single-origin selections. And there’s lots of pastries from local farmers-market favorite \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9138-new.jpg\" alt=\"Interior of Paradise Park Café with menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Paradise Park Café with menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9157-new1.jpg\" alt='The \"Popeye\" from the Organic Juice Bar' width=\"1920\" height=\"1280\" class=\"size-full wp-image-119992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Popeye\" from the Organic Juice Bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9233-new.jpg\" alt=\"Local beer on tap. Happy Hour 4-6 daily!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local beer on tap. Happy Hour 4-6 daily! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The special kids’ menu includes gluten-free mac and cheese, \u003ca href=\"http://zoesmeats.com/home.html\">Zoe’s\u003c/a> hot dogs, and a sunflower nut butter and banana sandwich. (Sunflower nut butter is the new peanut butter in the current landscape of nut allergies, such that many kids have come to prefer it to the classic PB, verboten in many schools and summer camps.)\u003c/p>\n\u003cfigure id=\"attachment_119959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9248-new.jpg\" alt=\"House-made gluten-free mac & cheese on Just for Kids menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made gluten-free mac & cheese on Just for Kids menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a number of the mainstay lunch items, each of which was solidly conceived—in particular, the fried chicken sandwich, coated in a light tapioca batter and served on a challah bun with greens, carrots, radishes, pickled onion, and sriracha aioli. A twist on tofu, the housemade chickpea “tofu” looks like a wedge of the soy product, but is, in fact, akin to socca, the chickpea flower pancakes you see in Provence, here spiced with curry tones and available in any salad.\u003c/p>\n\u003cfigure id=\"attachment_119963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9302-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-520x347.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\u003cfigure id=\"attachment_119966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9338-new.jpg\" alt=\"Paradise Salad with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9356-new.jpg\" alt=\"Vegan Wrap with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Wrap with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two burgers: grassfed beef and housemade quinoa, the former topped with Vermont cheddar and fried onions, and the latter veggie-laden, both served on brioche buns with perfect fries. It’s nice to be able to take a burger craving in either direction of the saturated-fat continuum.\u003c/p>\n\u003cfigure id=\"attachment_119964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9307-new.jpg\" alt=\"Grassfed Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grassfed Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9327-new.jpg\" alt=\"House-made Quinoa Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made Quinoa Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salad bowls are thoughtfully composed, too. We tried an all veggie version (vegan, in fact) with organic greens, grilled asparagus tips, carrots, radishes, mint, snap peas, pickled red onion, fried onion, and toasted peanuts with a light citrus vinaigrette. I loved the variation on the theme that comes with Vietnamese-style chicken sausage and vermicelli.\u003c/p>\n\u003cfigure id=\"attachment_119967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9343-new.jpg\" alt=\"Paradise Salad with Vietnamese-style chicken sausage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Vietnamese-style chicken sausage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen’s signature dessert is a fried ice cream burrito! It’s kind of like a dessert chimichanga, a secret recipe of ice cream rolled up in a flour tortilla and flash-fried, sure to please kids and likely rev them up.\u003c/p>\n\u003cfigure id=\"attachment_119970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9377-new.jpg\" alt=\"Ice Cream Burrito\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice Cream Burrito \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9297-new.jpg\" alt=\"Starter Bakery cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shell of the former space remains, but Paradise Park has a much cleaner look and feel. The graffiti in the bathrooms has been freshly tiled over, a loungey area with a charging station has gone into a far corner, and a generous playspace for kids stretches across the back. What’s cool is that the room is big enough so you can see them from all the way across, allowing for some independence for both parents and children.\u003c/p>\n\u003cfigure id=\"attachment_119947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9131-new.jpg\" alt=\"The dining area at Paradise Park Café \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the old Victory Burger space in the back retains the kitchen seating for those who want to be in a smaller section away from the main dining room, looking out onto the patio (which has a big communal table). The outdoor space, which opens onto the kitchen with the click of an electric garage door, will be used for themed pop-ups.\u003c/p>\n\u003cfigure id=\"attachment_119956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9205-new.jpg\" alt=\"Lead chef Edwin Che and his crew in the back kitchen at Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead chef Edwin Che (foreground) and his crew in the back kitchen at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9231-new.jpg\" alt=\"Back kitchen seating area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Back kitchen seating area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9384-new.jpg\" alt=\"Outdoor space will be used for themed pop-ups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor space will be used for themed pop-ups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve kept the wall of stickers that evolved throughout Actual Café’s tenure, the other walls have gotten a serious upgrade with brain-stimulating isometric illustrations from Berkeley artist Nigel Sussman.\u003c/p>\n\u003cfigure id=\"attachment_119981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9188-new.jpg\" alt=\"Local artist Nigel Sussman's artwork and kid-friendly space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local artist Nigel Sussman's artwork and kid-friendly space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland and Berkeley residents will welcome this happy, laid-back space, and I hope the newly reclaimed neighborhood nomenclature sticks. Paradise Park sounds like a good place to live.\u003c/p>\n\u003cfigure id=\"attachment_119975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9121-new-1.jpg\" alt=\"Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.paradiseparkcafe.com/\">\u003cstrong>Paradise Park Café\u003c/strong>\u003c/a>\u003cbr>\n6334 San Pablo Ave.\u003cbr>\nOakland, CA 94608 [ \u003ca href=\"https://goo.gl/ezHPWu\">Map\u003c/a> ]\u003cbr>\nPh: (510) 756-4141\u003cbr>\nHours: Daily, 7am-8pm (brunch served Sat-Sun, 8am-3pm)\u003cbr>\nPrice Range: $-$$ ($8.95-$14.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parkcafelife/\">@parkcafelife\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_119973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9120-new.jpg\" alt=\"Hello Neighbors!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hello Neighbors! Grand Opening August 17! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Join Paradise Park Café for their Grand Opening Thursday, August 17, 7am–8pm\u003c/strong>\u003cbr>\n\u003cem>20% of the day’s proceeds will benefit the East Bay College Fund and Oakland Promise.\u003cbr>\nRibbon Cutting @ 5pm with Jose Corona, Director of Equity & Strategic Partnerships for Mayor Libby Schaaf and Diane Dodge, Executive Director of East Bay College Fund.\u003cbr>\nLive music & surprise swag giveaways to follow.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Belotti Ristorante: The East Bay’s Best Homemade Pasta is in Oakland’s Rockridge Neighborhood",
"title": "Belotti Ristorante: The East Bay’s Best Homemade Pasta is in Oakland’s Rockridge Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Michele Belotti, the young chef/owner who runs the show at his namesake restaurant, is one of the most unpretentious folks in the business of cooking—and one of the most talented. Not even two-years-old, \u003ca href=\"http://belottirb.com/\">Belotti Ristorante\u003c/a> (soon to be Belotti Ristorante & Bottega, as plans to open a shop on Piedmont Avenue continue to unfold) has become a Bay Area destination for traditional northern Italian dining. Pastas from Lombardy and the Piedmont region form the heart of the menu, and there are a handful of home-style \u003cem>secondi\u003c/em>, or main courses, as well.\u003c/p>\n\u003cfigure id=\"attachment_119911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0394-new.jpg\" alt=\"Chef Michele Belotti in his restaurant’s kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michele Belotti in his restaurant’s kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I say “traditional,” I mean it in the most literal sense, and apply the term both to the food here and the style of dining. With the exception of several stellar locally sourced products, such as \u003ca href=\"http://www.sekahills.com/\">Séka Hills olive oil\u003c/a>, Belotti imports its favorite products from regional producers in Italy, many of which it plans to sell in its shop. And the recipes are not light, as we’re accustomed to in our temperate climate and health-conscious food scene; they’re a hearty, meaty, buttery, and divinely carbohydrate affair. The food is also not trendy in the least; you’ll find no avocado toast in sight. So, if you walk in on a hot Thursday afternoon for lunch, you shouldn’t expect to see a menu that reflects the weather. You’ll find traditional, lovingly prepared, and hearty food, and you’ll want to order a big red wine to go with it, no matter the temperature outside. And then you’ll want a nap.\u003c/p>\n\u003cfigure id=\"attachment_119901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0180-new.jpg\" alt=\"The cozy dining room at Belotti Ristorante & Bottega, in Oakland’s Rockridge neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Belotti Ristorante & Bottega, in Oakland’s Rockridge neighborhood. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0374-new.jpg\" alt=\"Bread service with Séka Hills olive oil.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread service with Séka Hills olive oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only thing about the restaurant that isn’t traditional, in the Italian sense, is its open hours. As per American custom, Belotti doesn’t close between lunch and dinner, and that’s a good thing because it’s hard to get a reservation unless you want to dine at 3:30pm. But the food is so good, I’ll take that time-slot any day of the week.\u003c/p>\n\u003cp>You could do worse than to order multiple pasta courses, and share, but the menu is designed around the idea of three courses—\u003cem>antipasti\u003c/em>, \u003cem>primi\u003c/em> (mostly pastas, with one risotto dish), and \u003cem>secondi\u003c/em>—plus vegetable side dishes and dessert. Nonetheless, what shines here are the northern Italian pastas that Chef Belotti learned to make from his mother: labor-intensive shapes and cuts, all handmade (with the exception of a dried spaghetti meant to be served \u003cem>al dente\u003c/em>), and all served with equally complex sauces, often meat reductions cooked for days.\u003c/p>\n\u003cp>On our first visit, we ordered a salad, two pastas, and one meat dish to share, and portions were more than ample. The salad was among the simplest and most delightful I’ve had in ages: living butter lettuce with lemon dressing, grated Grana Padano cheese and roasted pine nuts, exuding the simplicity that the entire menu embraces. It was plated as if still a whole head of lettuce, so basically deconstructed and reconstructed in what seemed like an effortless gesture that I’m sure isn’t.\u003c/p>\n\u003cfigure id=\"attachment_119903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0188-new.jpg\" alt=\"Butter lettuce salad with lemon dressing, grated Grana Padano cheese and roasted pine nuts.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Butter lettuce salad with lemon dressing, grated Grana Padano cheese and roasted pine nuts. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pastas were a study in contrasts. The tagliatelle with wild boar sugo, pecorino di Rosso Toscano and liberal turns of black pepper was rich and toothsome, the narrow-width, flat pasta noodles tossed in the tomato-based boar sauce. (I thought the dish was over-sauced, but my wife did not, so that remains a matter of personal preference.) The casoncelli, on the other hand, somewhat gyoza-shaped dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage, was an instant hit and an example of the kitchen’s classic bent. This is a traditional dish of Lombardy, where chef Belotti grew up, and he counts the dish as among his favorite of his mother’s recipes. The beautiful hand-formed dumplings are coated in butter and pecorino and punctuated by little cubes of pancetta.\u003c/p>\n\u003cfigure id=\"attachment_119905\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0198-new.jpg\" alt=\"Homemade tagliatelle with wild boar sugo and pecorino.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tagliatelle with wild boar sugo and pecorino. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119904\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0192-new.jpg\" alt=\"Casconcelli: homemade dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Casconcelli: homemade dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the \u003cem>maialino\u003c/em> as our main course: suckling pig from Stone Valley Farm, slow-cooked for 13 hours and served with caramelized apricots, lollipop kale, and green onions, topped with a balsamic reduction. While it was a splendid dish, it didn’t go well with the bottle of gorgeous Gaja Langhe we’d splurged on; the dish had too much fruit-sweetness to play nicely with the elegantly structured Piedmont red wine. The pork dish was better suited to a crisp white.\u003c/p>\n\u003cfigure id=\"attachment_119906\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0202-new.jpg\" alt=\"Maialino: slow-cooked suckling pig.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Maialino: slow-cooked suckling pig. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-119902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0184-new.jpg\" alt=\"A Gaja Langhe from the well-selected list of Italian red wines.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">A Gaja Langhe from the well-selected list of Italian red wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a second visit, we tried two more homemade stuffed pastas, equally delightful. The only way to really choose between them is to base your decision on ingredients. The agnolotti di Lidia has a blend of meats: beef shank, flat-iron steak, pork loin and sausage, with escarole, spinach, and grana, served in a silky-smooth beef reduction sauce. The tortelli di polenta, on the other hand, is filled with fine-ground yellow polenta (an odd-sounding filling for egg pasta, but it works) topped with rabbit sugo garnished with thyme and grana. They are both rich and hearty, so if you’re sharing, you might consider getting two styles of pasta more different from each other.\u003c/p>\n\u003cfigure id=\"attachment_119912\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0400-new.jpg\" alt=\"Agnolotti di Lidia, stuffed with a blend of meats in a rich beef reduction sauce.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Agnolotti di Lidia, stuffed with a blend of meats in a rich beef reduction sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0386-new.jpg\" alt=\"Tortelli di polenta with rabbit sugo.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortelli di polenta with rabbit sugo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast, the tagliolini with yellow peaches, tomatoes and porcini mushrooms, was a wonderful seasonal riff on local bounty, and not too sweet for the red wines on the list.\u003c/p>\n\u003cfigure id=\"attachment_119908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119908\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0381-new.jpg\" alt=\"Homemade tagliolini with yellow peaches, tomatoes and porcini mushrooms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tagliolini with yellow peaches, tomatoes and porcini mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also felt compelled to try the brasato: long-braised certified Piemontese flat-iron steak, cooked to meltingly tender and served atop polenta with hen of the woods mushrooms and a Nebbiolo reduction. Perfect with any of the Nebbiolos on the wine list. And if it’s this good at the height of summer, imagine the winter pleasures of this dish!\u003c/p>\n\u003cfigure id=\"attachment_119913\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0402-new.jpg\" alt=\"Long-braised certified Piemontese flat-iron steak, served over polenta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long-braised certified Piemontese flat-iron steak, served over polenta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a meal of excesses, what’s one more? We closed down the house by lingering longer over the best affogato I’ve had in the bay area. Homemade vanilla gelato with a perfectly pulled espresso poured on top. Semplice e squisito (simple and exquisite).\u003c/p>\n\u003cfigure id=\"attachment_119914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0410-new.jpg\" alt=\"Homemade vanilla gelato with a perfectly pulled espresso poured on top. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade vanilla gelato with a perfectly pulled espresso poured on top. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for the bottega to open in the coming months on Piedmont Avenue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://belottirb.com/\">\u003cstrong>Belotti\u003c/strong>\u003c/a>\u003cbr>\n5403 College Ave.\u003cbr>\nOakland, CA 94618 [ \u003ca href=\"https://goo.gl/vVe8G2\">Map\u003c/a> ]\u003cbr>\nPh: (510) 788-7890\u003cbr>\nHours: Wed-Thu, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-9pm; closed Tue\u003cbr>\nPrice Range: $$-$$$ ($14.95-$17.50 pastas; $26.75-$29.75 entrees)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BelottiRB/\">@BelottiRB\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelottiRB\">@BelottiRB\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/belottirb/\">@belottirb\u003c/a>\u003c/p>\n\n",
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"excerpt": "Pastas from Lombardy and the Piedmont region of Italy form the heart of the menu at Belotti Ristorante in Oakland's Rockridge neighborhood.\r\n",
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"description": "Pastas from Lombardy and the Piedmont region of Italy form the heart of the menu at Belotti Ristorante in Oakland's Rockridge neighborhood.\r\n",
"title": "Belotti Ristorante: The East Bay’s Best Homemade Pasta is in Oakland’s Rockridge Neighborhood | KQED",
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"headline": "Belotti Ristorante: The East Bay’s Best Homemade Pasta is in Oakland’s Rockridge Neighborhood",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Michele Belotti, the young chef/owner who runs the show at his namesake restaurant, is one of the most unpretentious folks in the business of cooking—and one of the most talented. Not even two-years-old, \u003ca href=\"http://belottirb.com/\">Belotti Ristorante\u003c/a> (soon to be Belotti Ristorante & Bottega, as plans to open a shop on Piedmont Avenue continue to unfold) has become a Bay Area destination for traditional northern Italian dining. Pastas from Lombardy and the Piedmont region form the heart of the menu, and there are a handful of home-style \u003cem>secondi\u003c/em>, or main courses, as well.\u003c/p>\n\u003cfigure id=\"attachment_119911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0394-new.jpg\" alt=\"Chef Michele Belotti in his restaurant’s kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michele Belotti in his restaurant’s kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I say “traditional,” I mean it in the most literal sense, and apply the term both to the food here and the style of dining. With the exception of several stellar locally sourced products, such as \u003ca href=\"http://www.sekahills.com/\">Séka Hills olive oil\u003c/a>, Belotti imports its favorite products from regional producers in Italy, many of which it plans to sell in its shop. And the recipes are not light, as we’re accustomed to in our temperate climate and health-conscious food scene; they’re a hearty, meaty, buttery, and divinely carbohydrate affair. The food is also not trendy in the least; you’ll find no avocado toast in sight. So, if you walk in on a hot Thursday afternoon for lunch, you shouldn’t expect to see a menu that reflects the weather. You’ll find traditional, lovingly prepared, and hearty food, and you’ll want to order a big red wine to go with it, no matter the temperature outside. And then you’ll want a nap.\u003c/p>\n\u003cfigure id=\"attachment_119901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0180-new.jpg\" alt=\"The cozy dining room at Belotti Ristorante & Bottega, in Oakland’s Rockridge neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Belotti Ristorante & Bottega, in Oakland’s Rockridge neighborhood. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0374-new.jpg\" alt=\"Bread service with Séka Hills olive oil.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread service with Séka Hills olive oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only thing about the restaurant that isn’t traditional, in the Italian sense, is its open hours. As per American custom, Belotti doesn’t close between lunch and dinner, and that’s a good thing because it’s hard to get a reservation unless you want to dine at 3:30pm. But the food is so good, I’ll take that time-slot any day of the week.\u003c/p>\n\u003cp>You could do worse than to order multiple pasta courses, and share, but the menu is designed around the idea of three courses—\u003cem>antipasti\u003c/em>, \u003cem>primi\u003c/em> (mostly pastas, with one risotto dish), and \u003cem>secondi\u003c/em>—plus vegetable side dishes and dessert. Nonetheless, what shines here are the northern Italian pastas that Chef Belotti learned to make from his mother: labor-intensive shapes and cuts, all handmade (with the exception of a dried spaghetti meant to be served \u003cem>al dente\u003c/em>), and all served with equally complex sauces, often meat reductions cooked for days.\u003c/p>\n\u003cp>On our first visit, we ordered a salad, two pastas, and one meat dish to share, and portions were more than ample. The salad was among the simplest and most delightful I’ve had in ages: living butter lettuce with lemon dressing, grated Grana Padano cheese and roasted pine nuts, exuding the simplicity that the entire menu embraces. It was plated as if still a whole head of lettuce, so basically deconstructed and reconstructed in what seemed like an effortless gesture that I’m sure isn’t.\u003c/p>\n\u003cfigure id=\"attachment_119903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0188-new.jpg\" alt=\"Butter lettuce salad with lemon dressing, grated Grana Padano cheese and roasted pine nuts.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Butter lettuce salad with lemon dressing, grated Grana Padano cheese and roasted pine nuts. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pastas were a study in contrasts. The tagliatelle with wild boar sugo, pecorino di Rosso Toscano and liberal turns of black pepper was rich and toothsome, the narrow-width, flat pasta noodles tossed in the tomato-based boar sauce. (I thought the dish was over-sauced, but my wife did not, so that remains a matter of personal preference.) The casoncelli, on the other hand, somewhat gyoza-shaped dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage, was an instant hit and an example of the kitchen’s classic bent. This is a traditional dish of Lombardy, where chef Belotti grew up, and he counts the dish as among his favorite of his mother’s recipes. The beautiful hand-formed dumplings are coated in butter and pecorino and punctuated by little cubes of pancetta.\u003c/p>\n\u003cfigure id=\"attachment_119905\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0198-new.jpg\" alt=\"Homemade tagliatelle with wild boar sugo and pecorino.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tagliatelle with wild boar sugo and pecorino. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119904\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0192-new.jpg\" alt=\"Casconcelli: homemade dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Casconcelli: homemade dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the \u003cem>maialino\u003c/em> as our main course: suckling pig from Stone Valley Farm, slow-cooked for 13 hours and served with caramelized apricots, lollipop kale, and green onions, topped with a balsamic reduction. While it was a splendid dish, it didn’t go well with the bottle of gorgeous Gaja Langhe we’d splurged on; the dish had too much fruit-sweetness to play nicely with the elegantly structured Piedmont red wine. The pork dish was better suited to a crisp white.\u003c/p>\n\u003cfigure id=\"attachment_119906\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0202-new.jpg\" alt=\"Maialino: slow-cooked suckling pig.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Maialino: slow-cooked suckling pig. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-119902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0184-new.jpg\" alt=\"A Gaja Langhe from the well-selected list of Italian red wines.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">A Gaja Langhe from the well-selected list of Italian red wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a second visit, we tried two more homemade stuffed pastas, equally delightful. The only way to really choose between them is to base your decision on ingredients. The agnolotti di Lidia has a blend of meats: beef shank, flat-iron steak, pork loin and sausage, with escarole, spinach, and grana, served in a silky-smooth beef reduction sauce. The tortelli di polenta, on the other hand, is filled with fine-ground yellow polenta (an odd-sounding filling for egg pasta, but it works) topped with rabbit sugo garnished with thyme and grana. They are both rich and hearty, so if you’re sharing, you might consider getting two styles of pasta more different from each other.\u003c/p>\n\u003cfigure id=\"attachment_119912\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0400-new.jpg\" alt=\"Agnolotti di Lidia, stuffed with a blend of meats in a rich beef reduction sauce.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Agnolotti di Lidia, stuffed with a blend of meats in a rich beef reduction sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0386-new.jpg\" alt=\"Tortelli di polenta with rabbit sugo.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortelli di polenta with rabbit sugo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast, the tagliolini with yellow peaches, tomatoes and porcini mushrooms, was a wonderful seasonal riff on local bounty, and not too sweet for the red wines on the list.\u003c/p>\n\u003cfigure id=\"attachment_119908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119908\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0381-new.jpg\" alt=\"Homemade tagliolini with yellow peaches, tomatoes and porcini mushrooms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tagliolini with yellow peaches, tomatoes and porcini mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also felt compelled to try the brasato: long-braised certified Piemontese flat-iron steak, cooked to meltingly tender and served atop polenta with hen of the woods mushrooms and a Nebbiolo reduction. Perfect with any of the Nebbiolos on the wine list. And if it’s this good at the height of summer, imagine the winter pleasures of this dish!\u003c/p>\n\u003cfigure id=\"attachment_119913\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0402-new.jpg\" alt=\"Long-braised certified Piemontese flat-iron steak, served over polenta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long-braised certified Piemontese flat-iron steak, served over polenta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a meal of excesses, what’s one more? We closed down the house by lingering longer over the best affogato I’ve had in the bay area. Homemade vanilla gelato with a perfectly pulled espresso poured on top. Semplice e squisito (simple and exquisite).\u003c/p>\n\u003cfigure id=\"attachment_119914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0410-new.jpg\" alt=\"Homemade vanilla gelato with a perfectly pulled espresso poured on top. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade vanilla gelato with a perfectly pulled espresso poured on top. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for the bottega to open in the coming months on Piedmont Avenue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://belottirb.com/\">\u003cstrong>Belotti\u003c/strong>\u003c/a>\u003cbr>\n5403 College Ave.\u003cbr>\nOakland, CA 94618 [ \u003ca href=\"https://goo.gl/vVe8G2\">Map\u003c/a> ]\u003cbr>\nPh: (510) 788-7890\u003cbr>\nHours: Wed-Thu, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-9pm; closed Tue\u003cbr>\nPrice Range: $$-$$$ ($14.95-$17.50 pastas; $26.75-$29.75 entrees)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BelottiRB/\">@BelottiRB\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelottiRB\">@BelottiRB\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/belottirb/\">@belottirb\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28",
"title": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\n\u003cp>https://youtu.be/8ojuHdFFI80\u003c/p>\n\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"119411,119410\"]\u003c/p>\n\u003cp>https://youtu.be/wRKIGOMaFO4\u003c/p>\n\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"119438,119445,119441,119442,119437\"]\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n",
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"excerpt": "Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n",
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"description": "Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n",
"title": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28 | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\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/8ojuHdFFI80'\n title='//www.youtube.com/embed/8ojuHdFFI80'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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/wRKIGOMaFO4'\n title='//www.youtube.com/embed/wRKIGOMaFO4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n",
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"excerpt": "This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.",
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"description": "This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.",
"title": "Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond",
"title": "Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Food Justice Organizations in the Bay Area",
"title": "Bay Area Bites Guide to Food Justice Organizations in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's no secret that there's a gulf between the Bay Area's wealthy residents and not-so-wealthy residents, and the imbalance shows itself in a number of ways: the soaring rates \u003ca href=\"http://www.antievictionmap.com/\" target=\"_blank\" rel=\"noopener noreferrer\">of evictions\u003c/a>, your favorite restaurants \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">closing\u003c/a>, and the city’s increasing \u003ca href=\"https://www.forbes.com/sites/priceonomics/2016/05/11/the-african-american-exodus-from-san-francisco/#356a2eac5595\" target=\"_blank\" rel=\"noopener noreferrer\">homogenization\u003c/a>. Another side effect? Food insecurity. The \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SF-Marin Food Bank\u003c/a> estimates that \u003ca href=\"https://www.sfmfoodbank.org/faq/\" target=\"_blank\" rel=\"noopener noreferrer\">one in four residents\u003c/a> in Marin and San Francisco struggle to feed themselves, and other local food banks report \u003ca href=\"http://www.accfb.org/wordpress/wp-content/uploads/2015/02/accfb-hungerstudy2014-smaller.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">similar\u003c/a> \u003ca href=\"http://www.shfb.org/docs/aboutus/annualreport/2016_annualreport.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">stats\u003c/a>.\u003c/p>\n\u003cp>The Bay Area has a long history of charities working to deal with this problem, including religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">St. Anthony’s\u003c/a> and other groups like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\" rel=\"noopener noreferrer\">Project Open Hand\u003c/a>, which grew out of the AIDS epidemic. Now, the conversation about feeding people has evolved to one emphasizing “food justice,” a term that describes a food system where everyone has safe and equal access to affordable, nutritious food grown in a way that supports the health of the workers and the environment. We’ve listed a variety of foodcentric charities across the Bay Area, highlighting their different approaches to a more equal food system. This isn’t an exhaustive list, so let us know your favorite food-related charity or nonprofit in the comments.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_118592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg\" alt=\"Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, or the Center for Urban Education about Sustainable Agriculture, is more than just farmers market and goat festivals. The nonprofit has been working since 1994 to inform city goers about the systems and processes that produce their organic kale and sustainable bacon. In addition to their farmers markets in San Francisco and Oakland, CUESA offers a wide variety of educational programs (including their free \u003ca href=\"https://cuesa.org/foodwise-kids\" target=\"_blank\" rel=\"noopener noreferrer\">FoodWise program\u003c/a> for elementary school kids and entrepreneurship opportunities for high schoolers) and community resources (such as cooking classes and seasonal recipes).\u003c/p>\n\u003cfigure id=\"attachment_118562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg\" alt=\"Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills. \u003ccite>(CommunityGrows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.communitygrows.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CommunityGrows\u003c/strong>\u003c/a> got their start renovating blighted parks. Now, the Western Addition group uses those parks to teach kids where their food comes from, with a variety of programs including healthy cooking classes, after-school farm programs and job training for low-income youth.\u003c/p>\n\u003cp>One of the biggest problems with our current food system is access. Sure, we should all be eating healthy food, but how can we when the nearest grocery store is an hour and two Muni transfers away? \u003ca href=\"http://www.healthyretailsf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Healthy Retail SF\u003c/strong>\u003c/a> aims to ensure that everyone has the opportunity to purchase nutritious, affordable food choices by working with corner stores to include options like fruits and vegetables. They provide a pathway for corner stores to transform themselves, offering resources, financial help and a sustainable model. The group evolved from the \u003ca href=\"http://www.healthytl.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Tenderloin Healthy Corner Store Coalition\u003c/strong>\u003c/a>, started by a group of teenagers frustrated by the area’s lack of healthy options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An urban farm in the Mission grows a wide variety of produce and distributes it to those in need in the community through their \u003cstrong>\u003ca href=\"https://freefarmstand.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Free Farm Stand\u003c/a>\u003c/strong>, with impressive results: between 2009-2015, they gave away 28 tons of produce.\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cfigure id=\"attachment_118554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1.jpg\" alt=\"Volunteers unpack food for Second Harvest Food Bank.\" width=\"1920\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1020x873.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1180x1010.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-960x822.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-520x445.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers unpack food for Second Harvest Food Bank. \u003ccite>(Second Harvest Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Second Harvest Food Bank\u003c/strong>\u003c/a>, serving San Mateo and Santa Clara counties, provides a wide range of services to ensure that no one goes hungry: in addition to their children’s nutrition and family programs, they also offer a brown bag program run by seniors for seniors, free fruit and vegetables from their traveling Produce Mobile and nutrition classes.\u003c/p>\n\u003cp>When he was in seventh grade, South Bay teen Kiran Sridhar volunteered at a food bank. Struck by the need he saw, Sridhar developed \u003ca href=\"http://wastenofood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Waste No Food\u003c/strong>\u003c/a>, a platform where businesses can post their excess food, and local charities can claim the food and pick it up. Thanks to fans like Levi’s Stadium, who use it to offload leftovers from 49er events, the platform has facilitated the donation of over 10,000 pounds of food since their founding.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishes.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Loaves & Fishes\u003c/a>\u003c/strong>, which offers hot meals to those in need, calls themselves a \"Soup Kitchen 2.0.\" In recent years, the organization, dramatically increased their reach in Santa Clara County by teaming up with like-minded organizations--like a partnership that allowed them to use an industrial kitchen, rent-free. Thanks to that collaboration, they're now able to serve 30,000 meals a month.\u003c/p>\n\u003cp>Similar to Waste No Food, \u003ca href=\"http://www.peninsulafoodrunners.org/wp/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Peninsula Food Runners\u003c/strong>\u003c/a> aims to combat food waste by connecting a fleet of runners--who pick up and deliver excess food from places like restaurants, event planners, corporate cafeterias, and hotels--with local charities. The groups use an app called Chow Match, which allows most charities to get their food in a mere hour, and thanks to that efficiency, the Food Runners are able to serve 30,000 meals a week.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cfigure id=\"attachment_118556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3.jpg\" alt=\"Volunteers from Planting Justice work on of the group's urban farms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers from Planting Justice work on of the group's urban farms. \u003ccite>(Planting Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the eight years they’ve existed, \u003ca href=\"http://www.plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Planting Justice\u003c/strong>\u003c/a> has made significant contributions to their goal of creating “equal access to food, jobs, and education.” In addition their work building farms--they’ve constructed over 400 permaculture gardens around the Bay Area--they also focus on lowering prison recidivism rates by providing landscaping jobs that pay a living wage to formerly incarcerated workers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>City Slicker Farms\u003c/strong>\u003c/a> helps West Oakland residents become active participants in the food system by offering spots in their community garden and providing raised beds for people’s backyards. They also offer a paid summer work program to local teens, as well as a sliding scale farm stand with cooking demonstrations featuring suggestions of meals to cook with the farm’s produce. (The group is part of an \u003ca href=\"https://www.eventbrite.com/e/food-for-thought-east-bay-resilience-through-food-justice-tickets-35251146127\" target=\"_blank\" rel=\"noopener noreferrer\">upcoming event\u003c/a> on food justice in the East Bay, which will also feature Full Harvest Farm, Afrika Town Community Garden, Urban Tilth, and Freedom Farmer's Market.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Urban Tilth\u003c/strong>\u003c/a> runs seven urban farms in Richmond, where community members are encouraged to eat the farms’ produce, take part in one of many their garden education programs, or participate in the group’s CSA.\u003c/p>\n\u003cp>Researchers have shown that farmers markets are often \u003ca href=\"https://www.ssc.wisc.edu/~wright/Sociology%20929-assignments-2010_files/iftheyonlynewcolorblindfood.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">overwhelmingly white\u003c/a> spaces. Not \u003ca href=\"http://www.freedomfarmersmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Freedom Farmer's Market\u003c/strong>\u003c/a> in Oakland. The market serves as a dedicated space for black farmers to sell their produce, with an emphasis on what they call “traditional legacy foods.”\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cfigure id=\"attachment_118555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-1.jpg\" alt=\"Farm To Pantry volunteers glean excess produce from farms to donate to charities.\" width=\"1920\" height=\"1468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-800x612.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-768x587.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1020x780.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1180x902.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-960x734.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm To Pantry volunteers glean excess produce from farms to donate to charities. \u003ccite>(Bernier Farms/Farm To Pantry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmtopantry.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Farm to Pantry\u003c/strong>\u003c/a> takes advantage of Sonoma County’s many acres of farmland by sending volunteers to “glean”--collect the leftover produce--from participating farms, which they then distribute to those in need around the county.\u003c/p>\n\u003cp>If we want to switch to a food system where we eat more locally-grown produce, one of the biggest obstacles is farmland: land is expensive, and often, small farming isn’t profitable enough to allow farmers to resist development. The \u003ca href=\"http://www.malt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Agricultural Land Trust\u003c/strong>\u003c/a> was developed in the 1980s to ensure that West Marin’s farmland will stay farmland forever. It was the first trust of its kind in the country, and today it allows places like Straus Family Creamery to keep making their products.\u003c/p>\n\u003cp>Since 1988, \u003ca href=\"http://fftfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Food For Thought\u003c/strong>\u003c/a> has been providing produce, frozen meals and vitamins to Sonoma County residents with AIDS/HIV, and has plans to soon expand their scope to serve people with other serious illnesses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Despite Marin County’s wealthy reputation, the area, like everywhere else in the Bay Area, struggles with issues of food insecurity. \u003ca href=\"http://ucanr.edu/sites/MarinFoodPolicyCouncil/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Food Policy Council\u003c/strong>\u003c/a>, the second such food council in the country, works to address those inequities by working with city governments to ensure that everyone in the county has access to nutritious fare.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that there's a gulf between the Bay Area's wealthy residents and not-so-wealthy residents, and the imbalance shows itself in a number of ways: the soaring rates \u003ca href=\"http://www.antievictionmap.com/\" target=\"_blank\" rel=\"noopener noreferrer\">of evictions\u003c/a>, your favorite restaurants \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">closing\u003c/a>, and the city’s increasing \u003ca href=\"https://www.forbes.com/sites/priceonomics/2016/05/11/the-african-american-exodus-from-san-francisco/#356a2eac5595\" target=\"_blank\" rel=\"noopener noreferrer\">homogenization\u003c/a>. Another side effect? Food insecurity. The \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SF-Marin Food Bank\u003c/a> estimates that \u003ca href=\"https://www.sfmfoodbank.org/faq/\" target=\"_blank\" rel=\"noopener noreferrer\">one in four residents\u003c/a> in Marin and San Francisco struggle to feed themselves, and other local food banks report \u003ca href=\"http://www.accfb.org/wordpress/wp-content/uploads/2015/02/accfb-hungerstudy2014-smaller.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">similar\u003c/a> \u003ca href=\"http://www.shfb.org/docs/aboutus/annualreport/2016_annualreport.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">stats\u003c/a>.\u003c/p>\n\u003cp>The Bay Area has a long history of charities working to deal with this problem, including religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">St. Anthony’s\u003c/a> and other groups like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\" rel=\"noopener noreferrer\">Project Open Hand\u003c/a>, which grew out of the AIDS epidemic. Now, the conversation about feeding people has evolved to one emphasizing “food justice,” a term that describes a food system where everyone has safe and equal access to affordable, nutritious food grown in a way that supports the health of the workers and the environment. We’ve listed a variety of foodcentric charities across the Bay Area, highlighting their different approaches to a more equal food system. This isn’t an exhaustive list, so let us know your favorite food-related charity or nonprofit in the comments.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_118592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg\" alt=\"Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, or the Center for Urban Education about Sustainable Agriculture, is more than just farmers market and goat festivals. The nonprofit has been working since 1994 to inform city goers about the systems and processes that produce their organic kale and sustainable bacon. In addition to their farmers markets in San Francisco and Oakland, CUESA offers a wide variety of educational programs (including their free \u003ca href=\"https://cuesa.org/foodwise-kids\" target=\"_blank\" rel=\"noopener noreferrer\">FoodWise program\u003c/a> for elementary school kids and entrepreneurship opportunities for high schoolers) and community resources (such as cooking classes and seasonal recipes).\u003c/p>\n\u003cfigure id=\"attachment_118562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg\" alt=\"Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills. \u003ccite>(CommunityGrows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.communitygrows.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CommunityGrows\u003c/strong>\u003c/a> got their start renovating blighted parks. Now, the Western Addition group uses those parks to teach kids where their food comes from, with a variety of programs including healthy cooking classes, after-school farm programs and job training for low-income youth.\u003c/p>\n\u003cp>One of the biggest problems with our current food system is access. Sure, we should all be eating healthy food, but how can we when the nearest grocery store is an hour and two Muni transfers away? \u003ca href=\"http://www.healthyretailsf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Healthy Retail SF\u003c/strong>\u003c/a> aims to ensure that everyone has the opportunity to purchase nutritious, affordable food choices by working with corner stores to include options like fruits and vegetables. They provide a pathway for corner stores to transform themselves, offering resources, financial help and a sustainable model. The group evolved from the \u003ca href=\"http://www.healthytl.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Tenderloin Healthy Corner Store Coalition\u003c/strong>\u003c/a>, started by a group of teenagers frustrated by the area’s lack of healthy options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An urban farm in the Mission grows a wide variety of produce and distributes it to those in need in the community through their \u003cstrong>\u003ca href=\"https://freefarmstand.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Free Farm Stand\u003c/a>\u003c/strong>, with impressive results: between 2009-2015, they gave away 28 tons of produce.\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cfigure id=\"attachment_118554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1.jpg\" alt=\"Volunteers unpack food for Second Harvest Food Bank.\" width=\"1920\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1020x873.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1180x1010.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-960x822.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-520x445.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers unpack food for Second Harvest Food Bank. \u003ccite>(Second Harvest Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Second Harvest Food Bank\u003c/strong>\u003c/a>, serving San Mateo and Santa Clara counties, provides a wide range of services to ensure that no one goes hungry: in addition to their children’s nutrition and family programs, they also offer a brown bag program run by seniors for seniors, free fruit and vegetables from their traveling Produce Mobile and nutrition classes.\u003c/p>\n\u003cp>When he was in seventh grade, South Bay teen Kiran Sridhar volunteered at a food bank. Struck by the need he saw, Sridhar developed \u003ca href=\"http://wastenofood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Waste No Food\u003c/strong>\u003c/a>, a platform where businesses can post their excess food, and local charities can claim the food and pick it up. Thanks to fans like Levi’s Stadium, who use it to offload leftovers from 49er events, the platform has facilitated the donation of over 10,000 pounds of food since their founding.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishes.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Loaves & Fishes\u003c/a>\u003c/strong>, which offers hot meals to those in need, calls themselves a \"Soup Kitchen 2.0.\" In recent years, the organization, dramatically increased their reach in Santa Clara County by teaming up with like-minded organizations--like a partnership that allowed them to use an industrial kitchen, rent-free. Thanks to that collaboration, they're now able to serve 30,000 meals a month.\u003c/p>\n\u003cp>Similar to Waste No Food, \u003ca href=\"http://www.peninsulafoodrunners.org/wp/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Peninsula Food Runners\u003c/strong>\u003c/a> aims to combat food waste by connecting a fleet of runners--who pick up and deliver excess food from places like restaurants, event planners, corporate cafeterias, and hotels--with local charities. The groups use an app called Chow Match, which allows most charities to get their food in a mere hour, and thanks to that efficiency, the Food Runners are able to serve 30,000 meals a week.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cfigure id=\"attachment_118556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3.jpg\" alt=\"Volunteers from Planting Justice work on of the group's urban farms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers from Planting Justice work on of the group's urban farms. \u003ccite>(Planting Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the eight years they’ve existed, \u003ca href=\"http://www.plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Planting Justice\u003c/strong>\u003c/a> has made significant contributions to their goal of creating “equal access to food, jobs, and education.” In addition their work building farms--they’ve constructed over 400 permaculture gardens around the Bay Area--they also focus on lowering prison recidivism rates by providing landscaping jobs that pay a living wage to formerly incarcerated workers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>City Slicker Farms\u003c/strong>\u003c/a> helps West Oakland residents become active participants in the food system by offering spots in their community garden and providing raised beds for people’s backyards. They also offer a paid summer work program to local teens, as well as a sliding scale farm stand with cooking demonstrations featuring suggestions of meals to cook with the farm’s produce. (The group is part of an \u003ca href=\"https://www.eventbrite.com/e/food-for-thought-east-bay-resilience-through-food-justice-tickets-35251146127\" target=\"_blank\" rel=\"noopener noreferrer\">upcoming event\u003c/a> on food justice in the East Bay, which will also feature Full Harvest Farm, Afrika Town Community Garden, Urban Tilth, and Freedom Farmer's Market.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Urban Tilth\u003c/strong>\u003c/a> runs seven urban farms in Richmond, where community members are encouraged to eat the farms’ produce, take part in one of many their garden education programs, or participate in the group’s CSA.\u003c/p>\n\u003cp>Researchers have shown that farmers markets are often \u003ca href=\"https://www.ssc.wisc.edu/~wright/Sociology%20929-assignments-2010_files/iftheyonlynewcolorblindfood.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">overwhelmingly white\u003c/a> spaces. Not \u003ca href=\"http://www.freedomfarmersmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Freedom Farmer's Market\u003c/strong>\u003c/a> in Oakland. The market serves as a dedicated space for black farmers to sell their produce, with an emphasis on what they call “traditional legacy foods.”\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cfigure id=\"attachment_118555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-1.jpg\" alt=\"Farm To Pantry volunteers glean excess produce from farms to donate to charities.\" width=\"1920\" height=\"1468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-800x612.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-768x587.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1020x780.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1180x902.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-960x734.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm To Pantry volunteers glean excess produce from farms to donate to charities. \u003ccite>(Bernier Farms/Farm To Pantry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmtopantry.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Farm to Pantry\u003c/strong>\u003c/a> takes advantage of Sonoma County’s many acres of farmland by sending volunteers to “glean”--collect the leftover produce--from participating farms, which they then distribute to those in need around the county.\u003c/p>\n\u003cp>If we want to switch to a food system where we eat more locally-grown produce, one of the biggest obstacles is farmland: land is expensive, and often, small farming isn’t profitable enough to allow farmers to resist development. The \u003ca href=\"http://www.malt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Agricultural Land Trust\u003c/strong>\u003c/a> was developed in the 1980s to ensure that West Marin’s farmland will stay farmland forever. It was the first trust of its kind in the country, and today it allows places like Straus Family Creamery to keep making their products.\u003c/p>\n\u003cp>Since 1988, \u003ca href=\"http://fftfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Food For Thought\u003c/strong>\u003c/a> has been providing produce, frozen meals and vitamins to Sonoma County residents with AIDS/HIV, and has plans to soon expand their scope to serve people with other serious illnesses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite Marin County’s wealthy reputation, the area, like everywhere else in the Bay Area, struggles with issues of food insecurity. \u003ca href=\"http://ucanr.edu/sites/MarinFoodPolicyCouncil/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Food Policy Council\u003c/strong>\u003c/a>, the second such food council in the country, works to address those inequities by working with city governments to ensure that everyone in the county has access to nutritious fare.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Queers Makin’ Beers Homebrew Group Builds LGBT Community",
"title": "Queers Makin’ Beers Homebrew Group Builds LGBT Community",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Two years ago, Rebecca Sandidge, a Ph.D. student in Entomology at UC Berkeley and a longtime surfer, attended a homebrewers meetup in San Francisco, but only one other person showed up. Engineer Kate Summerhill happened, like Rebecca, to be a Bay Area transplant from Florida, as well as queer. They hit it off and, soon thereafter, \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin’ Beers\u003c/a> (QMB) was born in Sandidge’s Oakland backyard. The group now has more than 500 members across the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_118202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/hanging-NEW.jpg\" alt=\"Group members hanging out during a brew day.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Group members hanging out during a brew day. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are many events scheduled throughout the year, QMB’s main focus is on brew days, which are open to everyone who is queer-identified. Most of the core group members are women, and Sandidge muses that perhaps this is because it’s more of an educational gathering than a bar scene—these are science geeks experimenting with everything from IPAs to milk stouts, with a seriousness deeper than the average consumer of beer. \u003c/p>\n\u003cfigure id=\"attachment_118204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/wagon-NEW.jpg\" alt=\"Kate Summerhill and her little red beer wagon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Summerhill and her little red beer wagon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say the meetups aren’t social. In fact, there’s a lot of time to shoot the breeze while the six- to seven-hour process of brewing unfolds. I attended a recent weekend brew, along with my wife and kids, and hung out with about 10 other brewers, ranging from very experienced to total newbie. The atmosphere was super-casual and welcoming, but with a connoisseur’s eye toward the craft of brewing. \u003c/p>\n\u003cp>And there was beer, of course, in this case, a lager that hadn’t yet been lagered, or aged. This was the first time I’d encountered the word “lager” as a verb, and Sandidge explained that it means “to store” in German, but is now commonly applied to beer as a noun. \u003c/p>\n\u003cfigure id=\"attachment_118200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_temp-NEW.jpg\" alt=\"Rebecca Sandidge checks the water temperature before pouring in grist.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rebecca Sandidge checks the water temperature before pouring in grist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg\" alt=\"The grist is poured into the water to create the mash.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grist is poured into the water to create the mash. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_mash-NEW.jpg\" alt=\"The mash is brought to a controlled boil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mash is brought to a controlled boil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The typical sequence on brew days is that Sandidge, Summerhill and other experienced brewers start setting up early, first by boiling a big vat of water into which the grist (a mixture of malt and various grains) is poured to start the mash conversion. The enzymes in the malt convert the starches to sugars over a period of 45 minutes to an hour, then the liquid is poured off and brought to a controlled boil, at which time hops are added. Fermentation is the next step, in which any remaining particles are removed and yeast is added. Yeast converts the sugar into alcohol and, depending on the type of recipe, the beer then matures from one to six weeks. Most brewers combine the primary fermentation with a second fermentation after bottling, again, depending on the style of beer desired. Lighter beers typically require a shorter fermentation process, while darker beers take more time to develop. The final step is to filter and carbonate the beer, and then rest it for as long as you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During this whole meandering process, people come and go. At the last brew, Summerhill managed the grill—hot dogs (with a veggie option) and grilled peppers—and Sandidge set up a table with logo merchandise, including glassware and t-shirts she designs and prints herself, as well as a donation jar and a raffle for a homebrewing kit.\u003c/p>\n\u003cfigure id=\"attachment_118201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/grill-NEW.jpg\" alt=\"Summerhill grills up hot dogs for the group.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summerhill grills up hot dogs for the group. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Why beer?” is clear, but why queer? The mission is straightforward: to address the need for experiential, educational spaces free of racism, misogyny, sexism, homophobia, transphobia, ableism, xenophobia, and judgment. It’s designed for the queer-identified, but anyone who rejects the prevalence of heteronormativity is welcome. As Sandidge adds, “Making good beer is a radical and empowering act,” so it stands to reason that one of the outcomes of this group is to empower the marginalized and create space in which this community can flourish.\u003c/p>\n\u003cp>Queers Makin’ Beers is trying to grow its reach by offering support to new chapters, as well as continue its work in brewing education. QMB’s fundraising campaign is trending now on \u003ca href=\"https://www.gofundme.com/queersmakinbeers\">GoFundMe\u003c/a>, and they’d like to raise $15k by the end of June, which, perhaps not coincidentally, is LGBTQ Pride Month. So, raise a pint glass to these queer-beer-pioneers, and celebrate the diversity in our community.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/kFoUjia7uvY\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/QueersMakinBeers/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/queers_makin_beers/\">queers_makin_beers\u003c/a>\u003cbr>\n\u003cstrong>Meetup Page:\u003c/strong> \u003ca href=\"https://www.meetup.com/Queers-Makin-Beers/\">Queers Makin' Beers\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Two years ago, Rebecca Sandidge, a Ph.D. student in Entomology at UC Berkeley and a longtime surfer, attended a homebrewers meetup in San Francisco, but only one other person showed up. Engineer Kate Summerhill happened, like Rebecca, to be a Bay Area transplant from Florida, as well as queer. They hit it off and, soon thereafter, \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin’ Beers\u003c/a> (QMB) was born in Sandidge’s Oakland backyard. The group now has more than 500 members across the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_118202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/hanging-NEW.jpg\" alt=\"Group members hanging out during a brew day.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Group members hanging out during a brew day. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are many events scheduled throughout the year, QMB’s main focus is on brew days, which are open to everyone who is queer-identified. Most of the core group members are women, and Sandidge muses that perhaps this is because it’s more of an educational gathering than a bar scene—these are science geeks experimenting with everything from IPAs to milk stouts, with a seriousness deeper than the average consumer of beer. \u003c/p>\n\u003cfigure id=\"attachment_118204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/wagon-NEW.jpg\" alt=\"Kate Summerhill and her little red beer wagon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Summerhill and her little red beer wagon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say the meetups aren’t social. In fact, there’s a lot of time to shoot the breeze while the six- to seven-hour process of brewing unfolds. I attended a recent weekend brew, along with my wife and kids, and hung out with about 10 other brewers, ranging from very experienced to total newbie. The atmosphere was super-casual and welcoming, but with a connoisseur’s eye toward the craft of brewing. \u003c/p>\n\u003cp>And there was beer, of course, in this case, a lager that hadn’t yet been lagered, or aged. This was the first time I’d encountered the word “lager” as a verb, and Sandidge explained that it means “to store” in German, but is now commonly applied to beer as a noun. \u003c/p>\n\u003cfigure id=\"attachment_118200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_temp-NEW.jpg\" alt=\"Rebecca Sandidge checks the water temperature before pouring in grist.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rebecca Sandidge checks the water temperature before pouring in grist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg\" alt=\"The grist is poured into the water to create the mash.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grist is poured into the water to create the mash. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_mash-NEW.jpg\" alt=\"The mash is brought to a controlled boil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mash is brought to a controlled boil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The typical sequence on brew days is that Sandidge, Summerhill and other experienced brewers start setting up early, first by boiling a big vat of water into which the grist (a mixture of malt and various grains) is poured to start the mash conversion. The enzymes in the malt convert the starches to sugars over a period of 45 minutes to an hour, then the liquid is poured off and brought to a controlled boil, at which time hops are added. Fermentation is the next step, in which any remaining particles are removed and yeast is added. Yeast converts the sugar into alcohol and, depending on the type of recipe, the beer then matures from one to six weeks. Most brewers combine the primary fermentation with a second fermentation after bottling, again, depending on the style of beer desired. Lighter beers typically require a shorter fermentation process, while darker beers take more time to develop. The final step is to filter and carbonate the beer, and then rest it for as long as you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During this whole meandering process, people come and go. At the last brew, Summerhill managed the grill—hot dogs (with a veggie option) and grilled peppers—and Sandidge set up a table with logo merchandise, including glassware and t-shirts she designs and prints herself, as well as a donation jar and a raffle for a homebrewing kit.\u003c/p>\n\u003cfigure id=\"attachment_118201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/grill-NEW.jpg\" alt=\"Summerhill grills up hot dogs for the group.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summerhill grills up hot dogs for the group. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Why beer?” is clear, but why queer? The mission is straightforward: to address the need for experiential, educational spaces free of racism, misogyny, sexism, homophobia, transphobia, ableism, xenophobia, and judgment. It’s designed for the queer-identified, but anyone who rejects the prevalence of heteronormativity is welcome. As Sandidge adds, “Making good beer is a radical and empowering act,” so it stands to reason that one of the outcomes of this group is to empower the marginalized and create space in which this community can flourish.\u003c/p>\n\u003cp>Queers Makin’ Beers is trying to grow its reach by offering support to new chapters, as well as continue its work in brewing education. QMB’s fundraising campaign is trending now on \u003ca href=\"https://www.gofundme.com/queersmakinbeers\">GoFundMe\u003c/a>, and they’d like to raise $15k by the end of June, which, perhaps not coincidentally, is LGBTQ Pride Month. So, raise a pint glass to these queer-beer-pioneers, and celebrate the diversity in our community.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/kFoUjia7uvY\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/QueersMakinBeers/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/queers_makin_beers/\">queers_makin_beers\u003c/a>\u003cbr>\n\u003cstrong>Meetup Page:\u003c/strong> \u003ca href=\"https://www.meetup.com/Queers-Makin-Beers/\">Queers Makin' Beers\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Area Bites Guide to Ice Cream in Berkeley, Emeryville and Oakland",
"title": "The Bay Area Bites Guide to Ice Cream in Berkeley, Emeryville and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> [aside postID='bayareabites_96566,news_10710678' label='Read More on Ice Cream']\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>As the Bay Area finally starts to warm up, it’s time to shift our diets to seasonally appropriate fare like tomatoes, corn and--of course--ice cream. Here’s our guide to ice cream options in Berkeley, Oakland and Emeryville, highlighting four relatively new places that offer exciting, non-traditional ice cream options. Not interested in branching out from the classics? We’ve also included a list of other nearby ice cream spot, so you can pick one that matches your preferences (plus, don’t miss \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/13/5-bites-get-the-scoop-on-east-bay-ice-cream/\" target=\"_blank\">our old list\u003c/a> for other East Bay shops). \u003c/p>\n\u003cp>We’ve tried to be as comprehensive as we can, but if we missed your favorite spot, let us know.\u003c/p>\n\u003cfigure id=\"attachment_118142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118142 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/IMG_3909.jpg\" alt=\"Chocolate lemongrass and Thai tea gelato from Secret Sccop in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lemongrass and Thai tea gelato from Secret Scoop in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm a sucker for a handwritten sign. If there’s a handwritten sign--whether for a book, wine or dog at an animal shelter--I am 95% more likely to purchase the item in question. While the signs at \u003cstrong>Secret Scoop\u003c/strong>, which Funn Fisher opened earlier this year in Berkeley, aren’t handwritten, they have the same earnest, convincing tone as they gently guide you through your visit. Their iced tea? “Not too sweet.” Their salted tamarind sorbet? “Very South East Asian!” Time to pay? “We prefer credit card :)” Their specialty is ice cream with a scoop of sticky rice, which adds a chewy textural contrast to their innovative flavors. I couldn’t resist trying chocolate lemongrass, whose modest, straightforward sign informed me that “We have created this.” The herbaceous flavor was unusual yet compelling, while a scoop of Thai iced tea gelato featured the eponymous drink’s combination of creaminess and bitterness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.secretscoopgelato.com/\" target=\"_blank\">\u003cstrong>Secret Scoop Thai Gelato\u003c/strong>\u003c/a>\u003cbr>\n1922 M.L.K. Jr Way Suite B [\u003ca href=\"https://goo.gl/maps/dCMLLdRF26r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (415) 939-2832\u003cbr>\nHours: Mon-Thur, 1-9:30pm; Fri-Sun, 12-9:30pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/SecretScoop/\" target=\"_blank\"> Secret Scoop (Thai Gelato) - Gelato Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SecretScoopSF?lang=en\" target=\"_blank\">@SecretScoopSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/secretscoopgelato/\" target=\"_blank\">@secretscoopgelato\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/secret-scoop-thai-gelato-berkeley\" target=\"_blank\">Secret Scoop Thai Gelato\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited.jpg\" alt=\"Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every weekday around noon, Emeryville’s Public Market is flooded with crowds of hungry office workers, their key cards swinging from lanyards as they choose between ramen, sushi or sandwiches. Now, those hordes have a new option for dessert. \u003cstrong>Mr. Dewie's Cashew Creamery\u003c/strong>, from owners Ari and Andrew Cohen, opened its second location there in March, with a cheery staff serving up their cashew-based ice cream from a zhooshed-up shipping container. A sign informs you that it’s dairy-free, additive-free, vegan, gluten-free, soy-free and organic, but lest that scare you off, let me reassure you that this ice cream isn’t just good for vegans, it’s good, period. It’s full-bodied and rich, with none of the watery grittiness of other dairy-free ice creams. Their roasted cashew flavor had a deep, sweet flavor from the roasted nuts, while their mocha chip was creamy and decadent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mrdewies.com/\" target=\"_blank\">\u003cstrong>Mr. Dewie’s Cashew Creamery\u003c/strong>\u003c/a> (Flagship store is \u003ca href=\"https://goo.gl/maps/CnhcRSseuLB2\" target=\"_blank\">in Albany\u003c/a>)\u003cbr>\n5959 Shellmound St. [\u003ca href=\"https://goo.gl/maps/ksVuiKCbDqB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 350-8171\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MrDewies\" target=\"_blank\">Mr. Dewie's Cashew Creamery & Frozen Desserts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mrdewies?lang=en\" target=\"_blank\">@MrDewies\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mrdewies/\" target=\"_blank\">@mrdewies\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/mr-dewies-cashew-creamery-emeryville-5\" target=\"_blank\">Mr. Dewie’s Cashew Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sweet-deal.jpg\" alt=\"The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s Belly, known for their elaborate tacos, manages to pull off the skillful feat of fusion food that actually tastes good. Last fall, Belly’s owners Alice Woo and Alan Chun wanted a new challenge, opening a tiny dessert-only outpost a few blocks away in Oakland’s Uptown. \u003cstrong>Sweet Belly\u003c/strong> features an attractive, Instagram-ready interior, with a dainty mobile, fairy lights curled around succulents, and gleaming subway tile. You can get coffee, donuts, cookies (including ones decorated with Warriors jerseys), or ice cream. Or you can get them all in the same cup. Their Sweet Deal combines soft serve, a topping from a sprawling list, one of their tiny, made-to-order doughnuts, and your choice of sauce. My towering creation--a mix of almond and coffee soft serve, a lacquered pretzel streusel, honey butter caramel and a sugar donut speared on a straw--was deliciously over-the-top, an ideal mix of salt, crunch and sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sweetbellydesserts.com/\" target=\"_blank\">\u003cstrong>Sweet Belly\u003c/strong>\u003c/a>[CLOSED]\u003cbr>\n435 19th St. [\u003ca href=\"https://goo.gl/maps/Pd8sZ5Lw2ym\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510)839-7295\u003cbr>\nHours: Mon-Sat, 12-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetbelly510/\" target=\"_blank\">Sweet Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetbelly510\" target=\"_blank\">@sweetbelly510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/Sweetbellyoakland/\" target=\"_blank\">@sweetbellyoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sweet-belly-oakland\" target=\"_blank\">Sweet Belly Oakland\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/freezing-point.jpg\" alt=\"A matcha ice cream roll from Oakland's Freezing Point.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A matcha ice cream roll from Oakland's Freezing Point. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Happiness comes in rolls,” reads the signage for \u003cstrong>Freezing Point Creamery\u003c/strong>, a new store in Oakland’s Chinatown. Freezing Point offers Thai-style rolled ice cream, along with a selection of traditional ice cream (including durian ice cream, should that be your craving) and drinks (it’s probably the only ice cream shop where you can also get a celery and beet “Detox Juice.”) It’s not your typical ice cream experience, but an elaborate ice cream Event: it takes at least five minutes to craft, and requires tools and a physicality usually reserved for spackling your bathroom. Once you’ve chosen your flavor, the liquid custard is poured onto a cold, rotating disc. One of the buff-forearmed workers will then scrape and chops the mixture as it freezes, until it starts to solidify, at which point it’s spread into a thin rectangle. The ice cream is carefully scraped into rolls, and then transferred to a cup. It’s both a visual experience (maybe you’ve seen ther mesmerizing videos \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">on Instagram\u003c/a>) and a popular one. On the weekday afternoon I visited, there was a long line, including a woman explaining the concept to her befuddled boyfriend and a gaggle of teenagers sporting matching tutus and “Oakland versus the world” shirts, huddling by the sneeze guard as they recorded the process with their phones. It’s different from your average ice cream, dense and chewy, but the matcha version I tried, topped with mochi and red bean, melted immediately into a pleasing texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">\u003cstrong>Freezing Point Creamery\u003c/strong>\u003c/a>\u003cbr>\n349 7th St. [\u003ca href=\"https://goo.gl/maps/3A2j9qttEmw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 879-6998\u003cbr>\nHours: Mon-Sun, 12-9:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/freezingpointcreamery/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">Freezing Point Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Still want more ice cream? Here’s our list of ice cream options in Berkeley, Emeryville and Oakland:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>: This East Bay stalwart, with two locations, serves organic ice cream in flavors like rooibos tea, lucuma, and strawberry rose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.curbsideoakland.com/\" target=\"_blank\">Curbside Creamery\u003c/a>: This Temescal shop features a streamlined menu of ice cream and soft serve, and always offers at least one vegan flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>: One of the East Bay’s first gourmet ice cream places, this Elmwood shop offers innovative flavors in an elegant atmosphere.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>: Bring your your loved ones to this iconic East Bay shop, where they serve a wide variety of flavors and awe-inspiring sundaes.\u003c/li>\n\u003cli>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a>: The Petaluma-based brand recently opened a Fourth Street outpost, where they serve up their organic ice cream in flavors like cardamom and sea salt caramel.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/johns-ice-cream-berkeley\" target=\"_blank\">John's Ice Cream\u003c/a>: As Bay Area rents continue to climb, drown your sorrows at John’s in downtown Berkeley, where a scoop is a mere $1.50.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Foster's Freeze\u003c/a>: It’s not healthy or organic, but on a hot day, it’s almost impossible to resist Fosters’ combination of cheery service, vintage Americana aesthetic and lofty dipped cones.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>: If you’re the kind of person who likes to see how things are made, don’t miss Smitten, where they use liquid nitrogen to make ice cream in front of your eyes.\u003c/li>\n\u003cli>\u003ca href=\"https://www.littlegianticecream.com/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>: This Uptown Oakland spot offers intriguing flavors like goat cheese and Mexican Rocky Road as well as classics like chocolate and vanilla.\u003c/li>\n\u003cli>\u003ca href=\"http://www.benjerry.com/\" target=\"_blank\">Ben and Jerry’s\u003c/a>: The East Bay has a few locations to get ice cream from everyone’s favorite Vermont hippies, but the Jack London Square shop boasts a charming waterfront view.\u003c/li>\n\u003cli>\u003ca href=\"http://creamnation.com/\" target=\"_blank\">Cream\u003c/a>: While Cream now boasts locations in four states, they got their start on Telegraph Ave. in Berkeley--but you don’t have to be a starving student to appreciate the combination of warm cookies and tasty ice cream.\u003c/li>\n\u003cli>\u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en.html\" target=\"_blank\">Baskin-Robbins\u003c/a>: The world’s largest ice cream chain (!) offers several locations in the East Bay to get flavors both elaborate (Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle) and simple (Rainbow Sherbet)--and yes, they still give you a free scoop \u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en/faqs.html#bdayclubanswer1\" target=\"_blank\" rel=\"noopener noreferrer\">on your birthday\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.cookiebarcreamery.com/\" target=\"_blank\">Cookiebar\u003c/a>: Mix and match ice cream flavors like Fruity Pebbles or ube with cookies like snickerdoodles or white chocolate cranberry for your ideal ice cream sandwich.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/icey-cream-oakland\" target=\"_blank\">Icey Cream\u003c/a>: Stop by this small pink shop for a ice cream cone before walking across the street to Lake Merritt for an ideal Oakland summer afternoon. If you’re willing to risk the sugar coma, they also serve donut ice cream sandwiches.\u003c/li>\n\u003cli>\u003ca href=\"http://flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a>: Sure, they offer ice cream, but the real reason to visit is their Philly-style \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/31/better-than-ice-cream-frozen-custard-comes-to-the-bay-area/\" target=\"_blank\" rel=\"noopener noreferrer\">frozen custards\u003c/a> and ices.\u003c/li>\n\u003cli>\u003ca href=\"https://www.dreyers.com/\" target=\"_blank\">Dreyer's\u003c/a>: Yes, it’s a chain, but they started in Oakland, and they get points for nostalgia since it’s probably what you grew up eating. Plus, they allegedly invented Rocky Road--\u003ca href=\"http://mentalfloss.com/article/82388/conflicting-stories-behind-invention-rocky-road-ice-cream\" target=\"_blank\">or was that Fenton’s\u003c/a>?\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco De Mayo\u003c/a>: This beloved Fruitvale establishment offers ice cream in flavors like cinnamon, corn and chongos (curdled milk), but don’t miss their mango chili mangonada.\u003c/li>\n\u003cli>\u003ca href=\"http://www.loards.com/index.htm\" target=\"_blank\">Loard's\u003c/a>: Huge, affordable scoops of seasonal flavors from a East Bay institution. What more could you ask for?\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>As the Bay Area finally starts to warm up, it’s time to shift our diets to seasonally appropriate fare like tomatoes, corn and--of course--ice cream. Here’s our guide to ice cream options in Berkeley, Oakland and Emeryville, highlighting four relatively new places that offer exciting, non-traditional ice cream options. Not interested in branching out from the classics? We’ve also included a list of other nearby ice cream spot, so you can pick one that matches your preferences (plus, don’t miss \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/13/5-bites-get-the-scoop-on-east-bay-ice-cream/\" target=\"_blank\">our old list\u003c/a> for other East Bay shops). \u003c/p>\n\u003cp>We’ve tried to be as comprehensive as we can, but if we missed your favorite spot, let us know.\u003c/p>\n\u003cfigure id=\"attachment_118142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118142 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/IMG_3909.jpg\" alt=\"Chocolate lemongrass and Thai tea gelato from Secret Sccop in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lemongrass and Thai tea gelato from Secret Scoop in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm a sucker for a handwritten sign. If there’s a handwritten sign--whether for a book, wine or dog at an animal shelter--I am 95% more likely to purchase the item in question. While the signs at \u003cstrong>Secret Scoop\u003c/strong>, which Funn Fisher opened earlier this year in Berkeley, aren’t handwritten, they have the same earnest, convincing tone as they gently guide you through your visit. Their iced tea? “Not too sweet.” Their salted tamarind sorbet? “Very South East Asian!” Time to pay? “We prefer credit card :)” Their specialty is ice cream with a scoop of sticky rice, which adds a chewy textural contrast to their innovative flavors. I couldn’t resist trying chocolate lemongrass, whose modest, straightforward sign informed me that “We have created this.” The herbaceous flavor was unusual yet compelling, while a scoop of Thai iced tea gelato featured the eponymous drink’s combination of creaminess and bitterness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.secretscoopgelato.com/\" target=\"_blank\">\u003cstrong>Secret Scoop Thai Gelato\u003c/strong>\u003c/a>\u003cbr>\n1922 M.L.K. Jr Way Suite B [\u003ca href=\"https://goo.gl/maps/dCMLLdRF26r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (415) 939-2832\u003cbr>\nHours: Mon-Thur, 1-9:30pm; Fri-Sun, 12-9:30pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/SecretScoop/\" target=\"_blank\"> Secret Scoop (Thai Gelato) - Gelato Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SecretScoopSF?lang=en\" target=\"_blank\">@SecretScoopSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/secretscoopgelato/\" target=\"_blank\">@secretscoopgelato\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/secret-scoop-thai-gelato-berkeley\" target=\"_blank\">Secret Scoop Thai Gelato\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited.jpg\" alt=\"Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every weekday around noon, Emeryville’s Public Market is flooded with crowds of hungry office workers, their key cards swinging from lanyards as they choose between ramen, sushi or sandwiches. Now, those hordes have a new option for dessert. \u003cstrong>Mr. Dewie's Cashew Creamery\u003c/strong>, from owners Ari and Andrew Cohen, opened its second location there in March, with a cheery staff serving up their cashew-based ice cream from a zhooshed-up shipping container. A sign informs you that it’s dairy-free, additive-free, vegan, gluten-free, soy-free and organic, but lest that scare you off, let me reassure you that this ice cream isn’t just good for vegans, it’s good, period. It’s full-bodied and rich, with none of the watery grittiness of other dairy-free ice creams. Their roasted cashew flavor had a deep, sweet flavor from the roasted nuts, while their mocha chip was creamy and decadent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mrdewies.com/\" target=\"_blank\">\u003cstrong>Mr. Dewie’s Cashew Creamery\u003c/strong>\u003c/a> (Flagship store is \u003ca href=\"https://goo.gl/maps/CnhcRSseuLB2\" target=\"_blank\">in Albany\u003c/a>)\u003cbr>\n5959 Shellmound St. [\u003ca href=\"https://goo.gl/maps/ksVuiKCbDqB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 350-8171\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MrDewies\" target=\"_blank\">Mr. Dewie's Cashew Creamery & Frozen Desserts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mrdewies?lang=en\" target=\"_blank\">@MrDewies\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mrdewies/\" target=\"_blank\">@mrdewies\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/mr-dewies-cashew-creamery-emeryville-5\" target=\"_blank\">Mr. Dewie’s Cashew Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sweet-deal.jpg\" alt=\"The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s Belly, known for their elaborate tacos, manages to pull off the skillful feat of fusion food that actually tastes good. Last fall, Belly’s owners Alice Woo and Alan Chun wanted a new challenge, opening a tiny dessert-only outpost a few blocks away in Oakland’s Uptown. \u003cstrong>Sweet Belly\u003c/strong> features an attractive, Instagram-ready interior, with a dainty mobile, fairy lights curled around succulents, and gleaming subway tile. You can get coffee, donuts, cookies (including ones decorated with Warriors jerseys), or ice cream. Or you can get them all in the same cup. Their Sweet Deal combines soft serve, a topping from a sprawling list, one of their tiny, made-to-order doughnuts, and your choice of sauce. My towering creation--a mix of almond and coffee soft serve, a lacquered pretzel streusel, honey butter caramel and a sugar donut speared on a straw--was deliciously over-the-top, an ideal mix of salt, crunch and sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sweetbellydesserts.com/\" target=\"_blank\">\u003cstrong>Sweet Belly\u003c/strong>\u003c/a>[CLOSED]\u003cbr>\n435 19th St. [\u003ca href=\"https://goo.gl/maps/Pd8sZ5Lw2ym\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510)839-7295\u003cbr>\nHours: Mon-Sat, 12-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetbelly510/\" target=\"_blank\">Sweet Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetbelly510\" target=\"_blank\">@sweetbelly510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/Sweetbellyoakland/\" target=\"_blank\">@sweetbellyoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sweet-belly-oakland\" target=\"_blank\">Sweet Belly Oakland\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/freezing-point.jpg\" alt=\"A matcha ice cream roll from Oakland's Freezing Point.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A matcha ice cream roll from Oakland's Freezing Point. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Happiness comes in rolls,” reads the signage for \u003cstrong>Freezing Point Creamery\u003c/strong>, a new store in Oakland’s Chinatown. Freezing Point offers Thai-style rolled ice cream, along with a selection of traditional ice cream (including durian ice cream, should that be your craving) and drinks (it’s probably the only ice cream shop where you can also get a celery and beet “Detox Juice.”) It’s not your typical ice cream experience, but an elaborate ice cream Event: it takes at least five minutes to craft, and requires tools and a physicality usually reserved for spackling your bathroom. Once you’ve chosen your flavor, the liquid custard is poured onto a cold, rotating disc. One of the buff-forearmed workers will then scrape and chops the mixture as it freezes, until it starts to solidify, at which point it’s spread into a thin rectangle. The ice cream is carefully scraped into rolls, and then transferred to a cup. It’s both a visual experience (maybe you’ve seen ther mesmerizing videos \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">on Instagram\u003c/a>) and a popular one. On the weekday afternoon I visited, there was a long line, including a woman explaining the concept to her befuddled boyfriend and a gaggle of teenagers sporting matching tutus and “Oakland versus the world” shirts, huddling by the sneeze guard as they recorded the process with their phones. It’s different from your average ice cream, dense and chewy, but the matcha version I tried, topped with mochi and red bean, melted immediately into a pleasing texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">\u003cstrong>Freezing Point Creamery\u003c/strong>\u003c/a>\u003cbr>\n349 7th St. [\u003ca href=\"https://goo.gl/maps/3A2j9qttEmw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 879-6998\u003cbr>\nHours: Mon-Sun, 12-9:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/freezingpointcreamery/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">Freezing Point Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Still want more ice cream? Here’s our list of ice cream options in Berkeley, Emeryville and Oakland:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>: This East Bay stalwart, with two locations, serves organic ice cream in flavors like rooibos tea, lucuma, and strawberry rose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.curbsideoakland.com/\" target=\"_blank\">Curbside Creamery\u003c/a>: This Temescal shop features a streamlined menu of ice cream and soft serve, and always offers at least one vegan flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>: One of the East Bay’s first gourmet ice cream places, this Elmwood shop offers innovative flavors in an elegant atmosphere.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>: Bring your your loved ones to this iconic East Bay shop, where they serve a wide variety of flavors and awe-inspiring sundaes.\u003c/li>\n\u003cli>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a>: The Petaluma-based brand recently opened a Fourth Street outpost, where they serve up their organic ice cream in flavors like cardamom and sea salt caramel.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/johns-ice-cream-berkeley\" target=\"_blank\">John's Ice Cream\u003c/a>: As Bay Area rents continue to climb, drown your sorrows at John’s in downtown Berkeley, where a scoop is a mere $1.50.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Foster's Freeze\u003c/a>: It’s not healthy or organic, but on a hot day, it’s almost impossible to resist Fosters’ combination of cheery service, vintage Americana aesthetic and lofty dipped cones.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>: If you’re the kind of person who likes to see how things are made, don’t miss Smitten, where they use liquid nitrogen to make ice cream in front of your eyes.\u003c/li>\n\u003cli>\u003ca href=\"https://www.littlegianticecream.com/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>: This Uptown Oakland spot offers intriguing flavors like goat cheese and Mexican Rocky Road as well as classics like chocolate and vanilla.\u003c/li>\n\u003cli>\u003ca href=\"http://www.benjerry.com/\" target=\"_blank\">Ben and Jerry’s\u003c/a>: The East Bay has a few locations to get ice cream from everyone’s favorite Vermont hippies, but the Jack London Square shop boasts a charming waterfront view.\u003c/li>\n\u003cli>\u003ca href=\"http://creamnation.com/\" target=\"_blank\">Cream\u003c/a>: While Cream now boasts locations in four states, they got their start on Telegraph Ave. in Berkeley--but you don’t have to be a starving student to appreciate the combination of warm cookies and tasty ice cream.\u003c/li>\n\u003cli>\u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en.html\" target=\"_blank\">Baskin-Robbins\u003c/a>: The world’s largest ice cream chain (!) offers several locations in the East Bay to get flavors both elaborate (Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle) and simple (Rainbow Sherbet)--and yes, they still give you a free scoop \u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en/faqs.html#bdayclubanswer1\" target=\"_blank\" rel=\"noopener noreferrer\">on your birthday\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.cookiebarcreamery.com/\" target=\"_blank\">Cookiebar\u003c/a>: Mix and match ice cream flavors like Fruity Pebbles or ube with cookies like snickerdoodles or white chocolate cranberry for your ideal ice cream sandwich.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/icey-cream-oakland\" target=\"_blank\">Icey Cream\u003c/a>: Stop by this small pink shop for a ice cream cone before walking across the street to Lake Merritt for an ideal Oakland summer afternoon. If you’re willing to risk the sugar coma, they also serve donut ice cream sandwiches.\u003c/li>\n\u003cli>\u003ca href=\"http://flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a>: Sure, they offer ice cream, but the real reason to visit is their Philly-style \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/31/better-than-ice-cream-frozen-custard-comes-to-the-bay-area/\" target=\"_blank\" rel=\"noopener noreferrer\">frozen custards\u003c/a> and ices.\u003c/li>\n\u003cli>\u003ca href=\"https://www.dreyers.com/\" target=\"_blank\">Dreyer's\u003c/a>: Yes, it’s a chain, but they started in Oakland, and they get points for nostalgia since it’s probably what you grew up eating. Plus, they allegedly invented Rocky Road--\u003ca href=\"http://mentalfloss.com/article/82388/conflicting-stories-behind-invention-rocky-road-ice-cream\" target=\"_blank\">or was that Fenton’s\u003c/a>?\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco De Mayo\u003c/a>: This beloved Fruitvale establishment offers ice cream in flavors like cinnamon, corn and chongos (curdled milk), but don’t miss their mango chili mangonada.\u003c/li>\n\u003cli>\u003ca href=\"http://www.loards.com/index.htm\" target=\"_blank\">Loard's\u003c/a>: Huge, affordable scoops of seasonal flavors from a East Bay institution. What more could you ask for?\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n",
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"excerpt": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
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"description": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd | KQED",
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"headline": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"datePublished": "2017-05-23T09:35:04-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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