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"content": "\u003cp>This week takes a look at the recently opened Ayala, offering beautiful seafood and a chic style, while a trip across the Bay reveals innovative and affordable dishes at Dosa by Dosa, and you can check them out during Oakland Restaurant Week (among many other places). Boot and Shoe Service hosts a fire relief dinner series, and say cheers to Winter Cocktails of the Farmers Market.\u003c/p>\n\u003ch2>A Chic Seafood Restaurant Opens Downtown: Ayala\u003c/h2>\n\u003cp>\u003ca href=\"https://www.ayalarestaurant.com\">Ayala\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5mjvEAHYWH52\">398 Geary St., San Francisco\u003c/a>\u003cbr>\nOpen nightly for dinner 5:30pm–10pm, with Martini Hour Mon–Thu 4:30pm–5:30pm and Fri–Sat 4pm–5:30pm.\u003c/p>\n\u003cfigure id=\"attachment_131925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-uni-clams-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A selection of seafood from the \"lightly dressed\" section: uni, littleneck clams, oysters. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, it can be tough to think of a cool and stylish place to eat downtown that doesn’t cater to tourist tastes — especially if it’s in a hotel — but the newly opened \u003ca href=\"https://www.ayalarestaurant.com\">\u003cstrong>Ayala\u003c/strong>\u003c/a> has got it going on. Located in Union Square’s Hotel G, the airy dining room and bar have an easygoing style that feels more Los Angeles than San Francisco. It’s a California seafood–centric restaurant, and chef-partner Bill Montagne brought on the talented executive chef Melissa Perfit (Bar Crudo, Hard Water), who is skilled in doing creative and delicious things with seafood (and sourcing the good stuff).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-charcuterie-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Seafood charcuterie at Ayala. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t want to miss the beautiful seafood “charcuterie” plate ($21), which includes four seafood presentations, like halibut with grapefruit and fennel, and black cod with kombu and chartreuse. The lightly dressed section includes the freshest littleneck clams on the half-shell in a bright green frothy sauce, with jicama, cucumber, black tobiko, and lobster oil ($11 for 3). Salads include a perfect Louie ($21), with Dungeness, prawns, creamy egg, and avocado. Everything pairs well with their lighter cocktails, like A Diving Bell, and the aromatic Officer and a Gentian. The wine selections from GM Essam Kardosh (Del Popolo) and wine director Nick Tilly are also full of food-friendly beauties.\u003c/p>\n\u003cfigure id=\"attachment_131927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-cioppino-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cioppino verde and lobster butter toast. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larger dishes include the decadent nori spaghettini ($29), with Dungeness, white miso, and topped with furikake and a pop of acidity from Buddha’s hand. It’s a treat to have cioppino ($37) prepared with such respect for the seafood within: here, it’s a cioppino verde, a tomatillo-poblano broth, filled with Dungeness, prawns, squid, and lobster butter toast on the side that you’ll dunk in the broth. It’s a touch on the spendy side, and quality seafood isn’t cheap, but let the bread fill you up. You also want the English muffin with herb-cultured butter ($6). I was tempted to order an extra one to bring home for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_131928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-dining-room-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the end of a busy evening. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We finished our evening at the bar, the best way to experience a nightcap from their inspired cocktail list from bar director Julian Cox (Tartine), and try an amaro from their extensive list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>The Fine-Casual Dosa by Dosa in Oakland Has New Tricks Up Its Kurta Sleeves\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/sHEHToTAD1x\">2301 Broadway, Oakland\u003c/a>\u003cbr>\nOpen Sun–Thu 11am–9:30pm, Fri–Sat 11am–10pm, weekend brunch Sat–Sun 9am–3pm.\u003c/p>\n\u003cfigure id=\"attachment_131930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/idli-dosa-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the idli fries. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland is lucky to have a fast/fine-casual version of San Francisco’s popular South Indian Dosa — \u003cstrong>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003c/strong>. On a recent visit, there were dishes that made me really wish we had a location in SF! The all-day, street food \u003ca href=\"https://static1.squarespace.com/static/5a00c7f4e45a7c496632d895/t/5bb1b693eef1a191b65f8174/1538373268332/dosa+by+DOSA+Oakland+Menu+PRIMARY+9-15-2018.pdf\">menu\u003c/a> includes small plates, like their popular vada pav (spiced potato slider with caramelized onions, peppers, and served in a soft Parker House-style bun, a fulfilling bite for $4.95), and the inventive idli fries ($4.95) were a brilliant type of South Indian French fry, made of rice and lentil patties, sliced, and served with a roasted chile-garlic chutney (don’t miss them). There’s also a variety of stuffed naan, like a fluffy one filled with cheese ($5.50), served with a bright chutney.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More new items include their salad bowls, like a delightfully flavorful one with seasonal greens and spiced, free-range lamb kebab (just $13.95) with red onion, tomato, cucumber, a hearty base of lemon rice, and dill-raita dressing, or you can opt for their rice bowls with four kinds of curries, like butternut squash dal. And the street wraps are like rice-free burritos made with grilled and tender roti dipped in egg (so good), with fillings like butter chicken or prawn masala, plus pickled red onion, cucumber, tomato, and cilantro (the most expensive one is $12.95). Or, of course, there’s an entire section of dosas.\u003c/p>\n\u003cfigure id=\"attachment_131929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dosa-slushie-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't have to be summer to enjoy a slushie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The location has a full bar, offering classic Dosa cocktails like their Peony, to the spiritous Dirty Chutney, a spin on an Indian martini (all just $11). There are slushies, lassis, and non-alcoholic picks, chai and spiced coconut cold brew, wine, and beer — you will not go thirsty. And don’t miss the happy hour Mon–Fri 4pm–6pm for even better deals.\u003c/p>\n\u003ch2>Oakland Restaurant Week Offers a Chance to Explore Oakland’s Vibrant Dining Scene\u003c/h2>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">Oakland Restaurant Week\u003c/a>\u003cbr>\nJanuary 11–20\u003cbr>\nVarious locations\u003cb>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ORW-Tacos-01-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">During Oakland Restaurant Week, there will be tacos. \u003ccite>(Visit Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">\u003cb>Oakland Restaurant Week\u003c/b>\u003c/a> returns January 11–20, with over 100 Oakland restaurants participating, which means they will offer prix-fixe lunch and/or dinner menus at $10, $20, $30, $40 and $50 price points (the promotional prices reflect up to 25% off regular à la carte items). Participating restaurants include top spots like Reem’s California, Itani Ramen, A16 Rockridge, Grand Lake Kitchen, and Dosa by Dosa, and it’s a chance to check out newcomers like Farmhouse Kitchen and the new Bardo Lounge & Supper Club. Check the site for details on their special offers.\u003c/p>\n\u003cp>There are also a few \u003ca href=\"https://www.visitoakland.com/events/annual-events/restaurant-week/exclusive-dining-experiences/\">special events\u003c/a>, like a benefit dinner for Oakland Restaurant Week’s non-profit partner, Alameda County Community Food Bank, at Bardo on Monday, January 14, among other events, like a progressive dinner.\u003cb> \u003c/b>Another bonus: Local Food Adventures Oakland Food Tours, an East Bay walking food tour company, will offer tours in Oakland’s Grand Lake and Rockridge neighborhoods during both weekends of ORW for 20 percent off (use the code ORW19, book tours \u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=https%3A%2F%2Fwww.localfoodadventures.com%2Ffood-tours%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=HUXsDODw8D7eajSAO68gTX3KnReJKa32Esg9T7Jt55M\">here\u003c/a>).\u003c/p>\n\u003ch2>Wintertime Produce Is Ready to Make an Appearance in Cocktails at the Farmers Market\u003c/h2>\n\u003cp>Winter Cocktails of the Farmers Market\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AUsH4nQAFfE2\">1 The Embarcadero, San Francisco\u003c/a>\u003cbr>\nWednesday, January 30, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/cheers-to-change-makers-winter-cocktails-of-the-farmers-market-tickets-53192320663?ref=ebtnebtckt\">Tickets\u003c/a>: $60 (+ $3.99 fee) until January 23, $65 after\u003c/p>\n\u003cfigure id=\"attachment_131932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/0101_2.15.17_CUESA_WinterCocktails_AH_7328-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time for Winter Cocktails at the Ferry Building. \u003ccite>(amandalynn.co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail lovers know how much fun the CUESA and NorCal USBG Cocktails of Farmers Market series is, and the next event is happening on January 30 at the Ferry Building: \u003ca href=\"https://cuesa.org/event/2019/cheers-change-makers-winter-cocktails-farmers-market\">\u003cb>Cheers to Change Makers: Winter Cocktails of the Farmers Market\u003c/b>\u003c/a>. At this walk-around happy hour tasting, 13 SF bartenders (like Kaiyo, 1760, and Pacific Cocktail Haven) and 3 chefs (Nicolette Manescalchi, A16 Rockridge; Chris Cosentino, Cockscomb; and Monica Martinez, Don Bugito; with more added soon!) will be transforming winter produce into creative drinks and bites. Guests receive three full-sized signature cocktails and tasty bites from each restaurant, along with unlimited sample-size sips.\u003c/p>\n\u003cp>It’s all in celebration of CUESA’s new public art installation: \u003ca href=\"https://cuesa.org/article/food-change-coming-2019\">The Food Change\u003c/a>, featuring photo-murals of the diverse farmers, advocates, and visionaries in our midst. Cheers!\u003c/p>\n\u003ch2>\u003cb>Fire Relief Dinner Series at Boot and Shoe Service\u003c/b>\u003c/h2>\n\u003cp>Boot and Shoe Service\u003cbr>\n\u003ca href=\"https://goo.gl/maps/mgQaoCVeecC2\">3308 Grand Ave., Oakland\u003c/a>\u003cbr>\nVarious dates\u003cbr>\n\u003ca href=\"https://bootfirereliefdinner.brownpapertickets.com\">Tickets\u003c/a>: $250.00 ($259.74 with service fee)\u003c/p>\n\u003cfigure id=\"attachment_131935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_2001-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Break bread in an intimate dinner series for fire relief at the Boot and Shoe. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 2018 Camp Fire created so much devastation and loss (nearly 14,000 homes and 5,000 other structures were destroyed), and the \u003ca href=\"http://bootandshoeservice.com\">Boot and Shoe Service\u003c/a> restaurant in Oakland is hosting a \u003cstrong>fundraiser series of dinners\u003c/strong> to help provide relief. In fact, 100 percent of the proceeds will go to the \u003ca href=\"https://bootandshoeservice.us18.list-manage.com/track/click?u=9a76b304232e76a07930a6157&id=7105682346&e=dccae99b49\">Camp Fire Evacuation Relief Fund\u003c/a>, which supports evacuation centers that opened their doors and pantries to people who lost their homes, and will transition the funds into long-term recovery efforts as soon as immediate needs are met.\u003c/p>\n\u003cp>The dinners only have 10 seats, and will be prepared by celebrated local chefs in Boot and Shoe’s private back kitchen. Guests will dine on a large communal table as they engage in conversation with the chefs as they prepare and plate a multi-course dinner at the table served with paired wines and beverages.\u003c/p>\n\u003cp>The first two dinners are sold out, but the next one is on February 13 with the talented Sophina Uong, and then February 23: Kelly Mariani and Emma Lip, Scribe Winery; March 13: Brandon Jew of Mister Jiu’s and Dominica Rice of Cosecha; and March 27: Chris Lee: The Old Fashioned Butcher with son, Tom Lee, and Suzanne Drexhage of Bartavelle.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Thanks to the following donors for their assistance with these meals: Marin Sun Farms, Liberty Duck Farm, Beaune Imports, Ordinaire Wine Shop, Kermit Lynch, Oakland Yard Wine Shop, and Bedrock Wine Co.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week takes a look at the recently opened Ayala, offering beautiful seafood and a chic style, while a trip across the Bay reveals innovative and affordable dishes at Dosa by Dosa, and you can check them out during Oakland Restaurant Week (among many other places). Boot and Shoe Service hosts a fire relief dinner series, and say cheers to Winter Cocktails of the Farmers Market.\u003c/p>\n\u003ch2>A Chic Seafood Restaurant Opens Downtown: Ayala\u003c/h2>\n\u003cp>\u003ca href=\"https://www.ayalarestaurant.com\">Ayala\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5mjvEAHYWH52\">398 Geary St., San Francisco\u003c/a>\u003cbr>\nOpen nightly for dinner 5:30pm–10pm, with Martini Hour Mon–Thu 4:30pm–5:30pm and Fri–Sat 4pm–5:30pm.\u003c/p>\n\u003cfigure id=\"attachment_131925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-uni-clams-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A selection of seafood from the \"lightly dressed\" section: uni, littleneck clams, oysters. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, it can be tough to think of a cool and stylish place to eat downtown that doesn’t cater to tourist tastes — especially if it’s in a hotel — but the newly opened \u003ca href=\"https://www.ayalarestaurant.com\">\u003cstrong>Ayala\u003c/strong>\u003c/a> has got it going on. Located in Union Square’s Hotel G, the airy dining room and bar have an easygoing style that feels more Los Angeles than San Francisco. It’s a California seafood–centric restaurant, and chef-partner Bill Montagne brought on the talented executive chef Melissa Perfit (Bar Crudo, Hard Water), who is skilled in doing creative and delicious things with seafood (and sourcing the good stuff).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-charcuterie-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Seafood charcuterie at Ayala. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t want to miss the beautiful seafood “charcuterie” plate ($21), which includes four seafood presentations, like halibut with grapefruit and fennel, and black cod with kombu and chartreuse. The lightly dressed section includes the freshest littleneck clams on the half-shell in a bright green frothy sauce, with jicama, cucumber, black tobiko, and lobster oil ($11 for 3). Salads include a perfect Louie ($21), with Dungeness, prawns, creamy egg, and avocado. Everything pairs well with their lighter cocktails, like A Diving Bell, and the aromatic Officer and a Gentian. The wine selections from GM Essam Kardosh (Del Popolo) and wine director Nick Tilly are also full of food-friendly beauties.\u003c/p>\n\u003cfigure id=\"attachment_131927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-cioppino-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cioppino verde and lobster butter toast. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larger dishes include the decadent nori spaghettini ($29), with Dungeness, white miso, and topped with furikake and a pop of acidity from Buddha’s hand. It’s a treat to have cioppino ($37) prepared with such respect for the seafood within: here, it’s a cioppino verde, a tomatillo-poblano broth, filled with Dungeness, prawns, squid, and lobster butter toast on the side that you’ll dunk in the broth. It’s a touch on the spendy side, and quality seafood isn’t cheap, but let the bread fill you up. You also want the English muffin with herb-cultured butter ($6). I was tempted to order an extra one to bring home for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_131928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-dining-room-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the end of a busy evening. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We finished our evening at the bar, the best way to experience a nightcap from their inspired cocktail list from bar director Julian Cox (Tartine), and try an amaro from their extensive list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>The Fine-Casual Dosa by Dosa in Oakland Has New Tricks Up Its Kurta Sleeves\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/sHEHToTAD1x\">2301 Broadway, Oakland\u003c/a>\u003cbr>\nOpen Sun–Thu 11am–9:30pm, Fri–Sat 11am–10pm, weekend brunch Sat–Sun 9am–3pm.\u003c/p>\n\u003cfigure id=\"attachment_131930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/idli-dosa-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the idli fries. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland is lucky to have a fast/fine-casual version of San Francisco’s popular South Indian Dosa — \u003cstrong>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003c/strong>. On a recent visit, there were dishes that made me really wish we had a location in SF! The all-day, street food \u003ca href=\"https://static1.squarespace.com/static/5a00c7f4e45a7c496632d895/t/5bb1b693eef1a191b65f8174/1538373268332/dosa+by+DOSA+Oakland+Menu+PRIMARY+9-15-2018.pdf\">menu\u003c/a> includes small plates, like their popular vada pav (spiced potato slider with caramelized onions, peppers, and served in a soft Parker House-style bun, a fulfilling bite for $4.95), and the inventive idli fries ($4.95) were a brilliant type of South Indian French fry, made of rice and lentil patties, sliced, and served with a roasted chile-garlic chutney (don’t miss them). There’s also a variety of stuffed naan, like a fluffy one filled with cheese ($5.50), served with a bright chutney.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More new items include their salad bowls, like a delightfully flavorful one with seasonal greens and spiced, free-range lamb kebab (just $13.95) with red onion, tomato, cucumber, a hearty base of lemon rice, and dill-raita dressing, or you can opt for their rice bowls with four kinds of curries, like butternut squash dal. And the street wraps are like rice-free burritos made with grilled and tender roti dipped in egg (so good), with fillings like butter chicken or prawn masala, plus pickled red onion, cucumber, tomato, and cilantro (the most expensive one is $12.95). Or, of course, there’s an entire section of dosas.\u003c/p>\n\u003cfigure id=\"attachment_131929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dosa-slushie-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't have to be summer to enjoy a slushie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The location has a full bar, offering classic Dosa cocktails like their Peony, to the spiritous Dirty Chutney, a spin on an Indian martini (all just $11). There are slushies, lassis, and non-alcoholic picks, chai and spiced coconut cold brew, wine, and beer — you will not go thirsty. And don’t miss the happy hour Mon–Fri 4pm–6pm for even better deals.\u003c/p>\n\u003ch2>Oakland Restaurant Week Offers a Chance to Explore Oakland’s Vibrant Dining Scene\u003c/h2>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">Oakland Restaurant Week\u003c/a>\u003cbr>\nJanuary 11–20\u003cbr>\nVarious locations\u003cb>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ORW-Tacos-01-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">During Oakland Restaurant Week, there will be tacos. \u003ccite>(Visit Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">\u003cb>Oakland Restaurant Week\u003c/b>\u003c/a> returns January 11–20, with over 100 Oakland restaurants participating, which means they will offer prix-fixe lunch and/or dinner menus at $10, $20, $30, $40 and $50 price points (the promotional prices reflect up to 25% off regular à la carte items). Participating restaurants include top spots like Reem’s California, Itani Ramen, A16 Rockridge, Grand Lake Kitchen, and Dosa by Dosa, and it’s a chance to check out newcomers like Farmhouse Kitchen and the new Bardo Lounge & Supper Club. Check the site for details on their special offers.\u003c/p>\n\u003cp>There are also a few \u003ca href=\"https://www.visitoakland.com/events/annual-events/restaurant-week/exclusive-dining-experiences/\">special events\u003c/a>, like a benefit dinner for Oakland Restaurant Week’s non-profit partner, Alameda County Community Food Bank, at Bardo on Monday, January 14, among other events, like a progressive dinner.\u003cb> \u003c/b>Another bonus: Local Food Adventures Oakland Food Tours, an East Bay walking food tour company, will offer tours in Oakland’s Grand Lake and Rockridge neighborhoods during both weekends of ORW for 20 percent off (use the code ORW19, book tours \u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=https%3A%2F%2Fwww.localfoodadventures.com%2Ffood-tours%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=HUXsDODw8D7eajSAO68gTX3KnReJKa32Esg9T7Jt55M\">here\u003c/a>).\u003c/p>\n\u003ch2>Wintertime Produce Is Ready to Make an Appearance in Cocktails at the Farmers Market\u003c/h2>\n\u003cp>Winter Cocktails of the Farmers Market\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AUsH4nQAFfE2\">1 The Embarcadero, San Francisco\u003c/a>\u003cbr>\nWednesday, January 30, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/cheers-to-change-makers-winter-cocktails-of-the-farmers-market-tickets-53192320663?ref=ebtnebtckt\">Tickets\u003c/a>: $60 (+ $3.99 fee) until January 23, $65 after\u003c/p>\n\u003cfigure id=\"attachment_131932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/0101_2.15.17_CUESA_WinterCocktails_AH_7328-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time for Winter Cocktails at the Ferry Building. \u003ccite>(amandalynn.co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail lovers know how much fun the CUESA and NorCal USBG Cocktails of Farmers Market series is, and the next event is happening on January 30 at the Ferry Building: \u003ca href=\"https://cuesa.org/event/2019/cheers-change-makers-winter-cocktails-farmers-market\">\u003cb>Cheers to Change Makers: Winter Cocktails of the Farmers Market\u003c/b>\u003c/a>. At this walk-around happy hour tasting, 13 SF bartenders (like Kaiyo, 1760, and Pacific Cocktail Haven) and 3 chefs (Nicolette Manescalchi, A16 Rockridge; Chris Cosentino, Cockscomb; and Monica Martinez, Don Bugito; with more added soon!) will be transforming winter produce into creative drinks and bites. Guests receive three full-sized signature cocktails and tasty bites from each restaurant, along with unlimited sample-size sips.\u003c/p>\n\u003cp>It’s all in celebration of CUESA’s new public art installation: \u003ca href=\"https://cuesa.org/article/food-change-coming-2019\">The Food Change\u003c/a>, featuring photo-murals of the diverse farmers, advocates, and visionaries in our midst. Cheers!\u003c/p>\n\u003ch2>\u003cb>Fire Relief Dinner Series at Boot and Shoe Service\u003c/b>\u003c/h2>\n\u003cp>Boot and Shoe Service\u003cbr>\n\u003ca href=\"https://goo.gl/maps/mgQaoCVeecC2\">3308 Grand Ave., Oakland\u003c/a>\u003cbr>\nVarious dates\u003cbr>\n\u003ca href=\"https://bootfirereliefdinner.brownpapertickets.com\">Tickets\u003c/a>: $250.00 ($259.74 with service fee)\u003c/p>\n\u003cfigure id=\"attachment_131935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_2001-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Break bread in an intimate dinner series for fire relief at the Boot and Shoe. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 2018 Camp Fire created so much devastation and loss (nearly 14,000 homes and 5,000 other structures were destroyed), and the \u003ca href=\"http://bootandshoeservice.com\">Boot and Shoe Service\u003c/a> restaurant in Oakland is hosting a \u003cstrong>fundraiser series of dinners\u003c/strong> to help provide relief. In fact, 100 percent of the proceeds will go to the \u003ca href=\"https://bootandshoeservice.us18.list-manage.com/track/click?u=9a76b304232e76a07930a6157&id=7105682346&e=dccae99b49\">Camp Fire Evacuation Relief Fund\u003c/a>, which supports evacuation centers that opened their doors and pantries to people who lost their homes, and will transition the funds into long-term recovery efforts as soon as immediate needs are met.\u003c/p>\n\u003cp>The dinners only have 10 seats, and will be prepared by celebrated local chefs in Boot and Shoe’s private back kitchen. Guests will dine on a large communal table as they engage in conversation with the chefs as they prepare and plate a multi-course dinner at the table served with paired wines and beverages.\u003c/p>\n\u003cp>The first two dinners are sold out, but the next one is on February 13 with the talented Sophina Uong, and then February 23: Kelly Mariani and Emma Lip, Scribe Winery; March 13: Brandon Jew of Mister Jiu’s and Dominica Rice of Cosecha; and March 27: Chris Lee: The Old Fashioned Butcher with son, Tom Lee, and Suzanne Drexhage of Bartavelle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Handmade Dumplings, Greek Treats, and a Very Cheesy Event",
"title": "Table Talk: Handmade Dumplings, Greek Treats, and a Very Cheesy Event",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Warm up with spicy beef noodle soup and made-to-order dumplings in the Outer Sunset, enjoy authentic Greek baked goods (and much more) in an unexpected location, and have you ever eaten a Danish tebirkes? To do: the new food zine, \u003cem>California Eating\u003c/em>, is throwing a release party, and The Cheesemonger Invitational returns.\u003c/p>\n\u003ch2>Made-to-Order Dumplings in the Outer Sunset\u003c/h2>\n\u003cp>Yuanbao Jiaozi\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rGURR9BQutp\">2110 Irving St., San Francisco\u003c/a>\u003cbr>\nOpen Mon, Wed–Fri 11am–3:30pm, 5pm–10pm; Sat–Sun 11am–10pm; closed Tue\u003c/p>\n\u003cfigure id=\"attachment_131813\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-dumplings-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Made-to-order dumplings. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weather has turned chilly in SF, and it seems like everyone has a cold. Spicy beef noodle soup to the rescue! And \u003cstrong>Yuanbao Jiaozi\u003c/strong>’s handmade dumplings, too! This Outer Sunset spot is tiny and popular, so you should definitely expect a wait. Come in a pair or as a four-top — larger parties will be challenging. I was dining solo and ended up sharing a table with a friendly couple — space is not wasted here.\u003c/p>\n\u003cp>The Northern Chinese menu is very concise: there are eight appetizers, like garlicky cucumber salad (good to fight your cold), tofu skin salad, and shredded pig ear in chile oil, all $7.99 and under. You can nibble on these small plates while you wait for your dumplings, which are made to order by the fab ladies in the windowed room in the back of the restaurant (be sure to head back and watch after you place your order).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131814\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/jiaozi-ladies-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The busy dumpling-makers at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rustic dumplings come with your choice of fillings, like green pepper and fish (which some customers who were waiting outside with me recommended, try them!), pork or shrimp with three delicacies (chive, egg, and shrimp), shrimp and zucchini, napa cabbage and pork, and more (eight kinds in all, all $8.99 for 12). You have the option of getting them in a light soup, but I say get them plain and freshly boiled — you can dip them in your own combination of soy sauce, vinegar, and more. The wrappers are silky and not too thick, and the fillings are delicately savory and feature a balanced ratio with the wrapper. Everything tastes really clean and simple and fresh. Made-to-order dumplings, such a tender treat.\u003c/p>\n\u003cfigure id=\"attachment_131811\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-soup-plain-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Warm up with beef noodle soup at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only other item on the menu is the beef noodle soup that you can order regular or spicy, which comes with a big spoonful of chile and oil in the middle of your bowl — it will clear your nostrils promptly, but it wasn’t too spicy. There was a trio of beef cuts (thin slices and cubes) and cilantro, baby boy choy, green onion, and a flavorful and lightly sweet broth that wasn’t salty or too strong. The noodles were a little softer than I prefer, but it was a hearty and cold-busting bowl for $10.99.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The place is immaculate, and the busy staff is kind but will definitely hustle you out once the bill hits the table.\u003c/p>\n\u003ch2>An Authentic Taste of Greece in an Unexpected Location\u003c/h2>\n\u003cp>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GZL9zy9ELmF2\">47 6th St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 8am–3:30pm\u003c/p>\n\u003cfigure id=\"attachment_131815\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Bougatsa, a traditional pastry from Serres, Greece. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new Greek café, bakery, and retail shop that recently opened on Sixth Street in the Tenderloin/SoMa, \u003cstrong>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003c/strong>, and it’s a special little culinary oasis from a couple, the vivacious Katerina and her baker husband Dimitrios Kalessis. The front counter is stocked full of housemade baked goods, ranging from the well-known, like spanakopita, and tiropita triangles filled with cheese, and the sesame-studded bread rings you see on the streets of Greece (koulouria thessalonikis). But then there’s the rustic-looking hortopita with wild greens and feta and a braided edge, a specialty from the Northern Greek area where Dimitrios is from (Serres). There’s also the rectangular cheese bougasta with tangy feta that they cut into slices, or get a slice filled with spinach and cheese, and then there’s a version with sweet custard cream inside (bougatsa me krema) that gets chopped up into squares, with cinnamon on top and it’s simply incredible. You have to try it—the layers of the crisp pastry that contrast the custardy filling are a delight.\u003c/p>\n\u003cfigure id=\"attachment_131816\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/moussaka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">There are trays of moussaka and pastitsio you can warm up at home. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can take home a little tray of pastitsio that you can warm up later for dinner, which comes with layers of Greek tube pasta, seasoned ground beef, cheese, and it's covered with béchamel on top. Let me tell you, after you warm that baby up in your oven, and get the top all nice and golden, you will be happy with your life choices. (There’s also moussaka you can bring home.) They are both $15 and offer two hearty portions.\u003c/p>\n\u003cfigure id=\"attachment_131817\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tahinopita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The unique tahinopita, a roll topped with sweet tahini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The counter is full of sweets under glass domes, including baklava made with walnut, koulourakia (a classic citrus-butter cookie), loukoumi, molasses cookies, and I was so lucky to try some holiday cookies. (Don’t let the lack of signage deter you—Katerina is happy to tell you what everything is.) In the case, there was also a semolina-coconut cake soaked with syrup, revani. And don’t miss the tahinopita: a breakfast roll with a layer of sweet tahini crumble on top—it’s marvelous with your coffee.\u003c/p>\n\u003cfigure id=\"attachment_131818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/sweet-bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The sweet bougatsa, with sweet custard crème. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have two imported frozen strained Greek yogurt flavors, either original (tart) or vanilla, which you can top with honey syrup, sour cherry syrup, or baklava crumbles. There’s full Greek or Italian coffee service (including a cappuccino freddo!), a bunch of pita sandwiches, salads, and Katerina made me her favorite snack (which is not on the menu): fluffy pita topped with caramelized onions and feta that gets warmed up in the oven, and then finished with a glug of Greek olive oil. (They should really put it on the menu.)\u003c/p>\n\u003cfigure id=\"attachment_131819\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/onion-feta-pita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu pita with caramelized onions and feta. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lovingly curated retail offering includes imported feta, olive oils, wines, beers, jams, honeys, candy, yogurt, juices, and all kinds of nostalgic treats. Anyone who is Greek is going to be in heaven here, while food lovers have a lot to explore and stock their pantry with. There’s a counter up against the brick wall where you can perch, or you can get your treats to go, and they also offer catering. The weekly hours can make it tricky to visit, but it’s a worthy mission.\u003c/p>\n\u003ch2>An Obscure Danish You Should Meet\u003c/h2>\n\u003cp>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2YAKZDSaQBH2\">1906 Market St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 7:30am–3pm, Sat–Sun 9am-3pm\u003c/p>\n\u003cfigure id=\"attachment_131821\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tebirkes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Danish tebirkes at Kantine. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Scandinavian-inspired \u003cstrong>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003c/strong> on Market Street has a variety of baked treats and breads from chef-owner Nichole Accettola, and there’s a special danish she’s making that you won’t find anywhere else in the city: terbirkes. (If you have seen it somewhere else, please let me know!) It’s about the size of a typical pain au chocolat, but the flaky pastry is topped with a full blanket of poppy seeds, and inside is a creamy almond filling, ever-so-lightly sweet. It offers a unique pairing of flavors and textures, one that will keep you mulling as you nibble. This is a classic pastry from Denmark, but the only place I’ve ever had it in the U.S. was in New York, from Bien Cuit. So here’s something delicious for you fellow poppy seed and almond lovers to track down to enjoy with your morning coffee. (Just be sure to check your teeth after you eat it.)\u003c/p>\n\u003ch2>Celebrate the Launch of California Eating\u003c/h2>\n\u003cp>BiteUnite\u003cbr>\n\u003ca href=\"https://goo.gl/maps/17dRNJgDtCJ2\">600 S. Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nSaturday, January 5, 5pm–8pm\u003cbr>\nFree\u003c/p>\n\u003cfigure id=\"attachment_131827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg\" alt=\"Pick up the inaugural issue of California Eating at a release party.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up the inaugural issue of California Eating at a release party. \u003ccite>(Tamara Palmer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local writer Tamara Palmer took on the hefty task of launching a new quarterly publication, \u003cem>\u003ca href=\"https://www.californiaeating.com\">California Eating\u003c/a>\u003c/em>. She’s describing it as a small-batch food zine, and she's doing her own photography as well. It’s fun, quirky, and highlights dishes, people, and food culture from all over California. She's holding a release party on January 5, where you can pick up the inaugural issue, get some cute merch (some for free and some for purchase), and enjoy bites by Dario Barbone, Jake Godby (of Humphry Slocombe, making his infamous duck fat Chex mix), Jasleen Kaur (paneer in different flavors), and Luis Villavelazquez (dragon beard candy).\u003c/p>\n\u003cp>The event is free, bites are free, and the magazine is $20 for the first issue. Or, you can get Issue 1 for free if you pre-order Issue 2 and a special California Eating x Charles Chocolates collaborative candy bar on Kickstarter while at the event.\u003c/p>\n\u003cp>If you can’t make it, you can pick up a copy at \u003ca href=\"http://www.vinyldreamssf.com\">Vinyl Dreams\u003c/a> (593 Haight Street) and \u003ca href=\"http://www.douglassf.com\">Douglas\u003c/a> (1598 Sanchez Street), or order it \u003ca href=\"http://www.blurb.com/b/9192430-california-eating\">online\u003c/a>. Look for Palmer's second Kickstarter campaign in January to produce the limited first edition (100 copies) of the second issue, which will include that collaborative chocolate bar. A monthly podcast is also coming in 2019.\u003c/p>\n\u003ch2>A Dream Event for Cheese Lovers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nThe Midway\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iu7NeFgBHLE2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSunday, January 13, 3pm\u003cbr>\n\u003ca href=\"https://www.cheesemongerinvitational.com/tickets\">Tickets\u003c/a>: $65 + $3.27 service fee\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/cheesemonger.jpg\" alt=\"Eat all the cheese at The Cheesemonger Invitational\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat all the cheese at The Cheesemonger Invitational. \u003ccite>(Ellen Mary Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese fans, this event is for you: \u003cstrong>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003c/strong> returns to San Francisco on January 13, and this year’s competition (the sixth) will be in a bigger venue (The Midway) with the doors opening earlier too. Cheesemongers from around the country will compete on a variety of tests (like cutting, wrapping, blind taste tests) and then guests get to enjoy the fruits of their labor starting at 3pm: unlimited cheese bites, pairing bites, and perfect bites.\u003c/p>\n\u003cp>Award-winning cheesemakers will be featured throughout the event, including Cowgirl Creamery, The Cellars at Jasper Hill, Neal’s Yard Dairy, Vermont Creamery, Essex Street Cheese, and many more. There will also be fondue, grilled cheese, arancini, and many other cheesy bites.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>21 and over. Drinks are not included in the ticket price.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Warm up with spicy beef noodle soup and made-to-order dumplings in the Outer Sunset, enjoy authentic Greek baked goods (and much more) in an unexpected location, and have you ever eaten a Danish tebirkes? To do: the new food zine, \u003cem>California Eating\u003c/em>, is throwing a release party, and The Cheesemonger Invitational returns.\u003c/p>\n\u003ch2>Made-to-Order Dumplings in the Outer Sunset\u003c/h2>\n\u003cp>Yuanbao Jiaozi\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rGURR9BQutp\">2110 Irving St., San Francisco\u003c/a>\u003cbr>\nOpen Mon, Wed–Fri 11am–3:30pm, 5pm–10pm; Sat–Sun 11am–10pm; closed Tue\u003c/p>\n\u003cfigure id=\"attachment_131813\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-dumplings-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Made-to-order dumplings. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weather has turned chilly in SF, and it seems like everyone has a cold. Spicy beef noodle soup to the rescue! And \u003cstrong>Yuanbao Jiaozi\u003c/strong>’s handmade dumplings, too! This Outer Sunset spot is tiny and popular, so you should definitely expect a wait. Come in a pair or as a four-top — larger parties will be challenging. I was dining solo and ended up sharing a table with a friendly couple — space is not wasted here.\u003c/p>\n\u003cp>The Northern Chinese menu is very concise: there are eight appetizers, like garlicky cucumber salad (good to fight your cold), tofu skin salad, and shredded pig ear in chile oil, all $7.99 and under. You can nibble on these small plates while you wait for your dumplings, which are made to order by the fab ladies in the windowed room in the back of the restaurant (be sure to head back and watch after you place your order).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131814\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/jiaozi-ladies-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The busy dumpling-makers at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rustic dumplings come with your choice of fillings, like green pepper and fish (which some customers who were waiting outside with me recommended, try them!), pork or shrimp with three delicacies (chive, egg, and shrimp), shrimp and zucchini, napa cabbage and pork, and more (eight kinds in all, all $8.99 for 12). You have the option of getting them in a light soup, but I say get them plain and freshly boiled — you can dip them in your own combination of soy sauce, vinegar, and more. The wrappers are silky and not too thick, and the fillings are delicately savory and feature a balanced ratio with the wrapper. Everything tastes really clean and simple and fresh. Made-to-order dumplings, such a tender treat.\u003c/p>\n\u003cfigure id=\"attachment_131811\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-soup-plain-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Warm up with beef noodle soup at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only other item on the menu is the beef noodle soup that you can order regular or spicy, which comes with a big spoonful of chile and oil in the middle of your bowl — it will clear your nostrils promptly, but it wasn’t too spicy. There was a trio of beef cuts (thin slices and cubes) and cilantro, baby boy choy, green onion, and a flavorful and lightly sweet broth that wasn’t salty or too strong. The noodles were a little softer than I prefer, but it was a hearty and cold-busting bowl for $10.99.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The place is immaculate, and the busy staff is kind but will definitely hustle you out once the bill hits the table.\u003c/p>\n\u003ch2>An Authentic Taste of Greece in an Unexpected Location\u003c/h2>\n\u003cp>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GZL9zy9ELmF2\">47 6th St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 8am–3:30pm\u003c/p>\n\u003cfigure id=\"attachment_131815\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Bougatsa, a traditional pastry from Serres, Greece. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new Greek café, bakery, and retail shop that recently opened on Sixth Street in the Tenderloin/SoMa, \u003cstrong>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003c/strong>, and it’s a special little culinary oasis from a couple, the vivacious Katerina and her baker husband Dimitrios Kalessis. The front counter is stocked full of housemade baked goods, ranging from the well-known, like spanakopita, and tiropita triangles filled with cheese, and the sesame-studded bread rings you see on the streets of Greece (koulouria thessalonikis). But then there’s the rustic-looking hortopita with wild greens and feta and a braided edge, a specialty from the Northern Greek area where Dimitrios is from (Serres). There’s also the rectangular cheese bougasta with tangy feta that they cut into slices, or get a slice filled with spinach and cheese, and then there’s a version with sweet custard cream inside (bougatsa me krema) that gets chopped up into squares, with cinnamon on top and it’s simply incredible. You have to try it—the layers of the crisp pastry that contrast the custardy filling are a delight.\u003c/p>\n\u003cfigure id=\"attachment_131816\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/moussaka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">There are trays of moussaka and pastitsio you can warm up at home. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can take home a little tray of pastitsio that you can warm up later for dinner, which comes with layers of Greek tube pasta, seasoned ground beef, cheese, and it's covered with béchamel on top. Let me tell you, after you warm that baby up in your oven, and get the top all nice and golden, you will be happy with your life choices. (There’s also moussaka you can bring home.) They are both $15 and offer two hearty portions.\u003c/p>\n\u003cfigure id=\"attachment_131817\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tahinopita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The unique tahinopita, a roll topped with sweet tahini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The counter is full of sweets under glass domes, including baklava made with walnut, koulourakia (a classic citrus-butter cookie), loukoumi, molasses cookies, and I was so lucky to try some holiday cookies. (Don’t let the lack of signage deter you—Katerina is happy to tell you what everything is.) In the case, there was also a semolina-coconut cake soaked with syrup, revani. And don’t miss the tahinopita: a breakfast roll with a layer of sweet tahini crumble on top—it’s marvelous with your coffee.\u003c/p>\n\u003cfigure id=\"attachment_131818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/sweet-bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The sweet bougatsa, with sweet custard crème. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have two imported frozen strained Greek yogurt flavors, either original (tart) or vanilla, which you can top with honey syrup, sour cherry syrup, or baklava crumbles. There’s full Greek or Italian coffee service (including a cappuccino freddo!), a bunch of pita sandwiches, salads, and Katerina made me her favorite snack (which is not on the menu): fluffy pita topped with caramelized onions and feta that gets warmed up in the oven, and then finished with a glug of Greek olive oil. (They should really put it on the menu.)\u003c/p>\n\u003cfigure id=\"attachment_131819\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/onion-feta-pita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu pita with caramelized onions and feta. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lovingly curated retail offering includes imported feta, olive oils, wines, beers, jams, honeys, candy, yogurt, juices, and all kinds of nostalgic treats. Anyone who is Greek is going to be in heaven here, while food lovers have a lot to explore and stock their pantry with. There’s a counter up against the brick wall where you can perch, or you can get your treats to go, and they also offer catering. The weekly hours can make it tricky to visit, but it’s a worthy mission.\u003c/p>\n\u003ch2>An Obscure Danish You Should Meet\u003c/h2>\n\u003cp>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2YAKZDSaQBH2\">1906 Market St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 7:30am–3pm, Sat–Sun 9am-3pm\u003c/p>\n\u003cfigure id=\"attachment_131821\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tebirkes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Danish tebirkes at Kantine. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Scandinavian-inspired \u003cstrong>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003c/strong> on Market Street has a variety of baked treats and breads from chef-owner Nichole Accettola, and there’s a special danish she’s making that you won’t find anywhere else in the city: terbirkes. (If you have seen it somewhere else, please let me know!) It’s about the size of a typical pain au chocolat, but the flaky pastry is topped with a full blanket of poppy seeds, and inside is a creamy almond filling, ever-so-lightly sweet. It offers a unique pairing of flavors and textures, one that will keep you mulling as you nibble. This is a classic pastry from Denmark, but the only place I’ve ever had it in the U.S. was in New York, from Bien Cuit. So here’s something delicious for you fellow poppy seed and almond lovers to track down to enjoy with your morning coffee. (Just be sure to check your teeth after you eat it.)\u003c/p>\n\u003ch2>Celebrate the Launch of California Eating\u003c/h2>\n\u003cp>BiteUnite\u003cbr>\n\u003ca href=\"https://goo.gl/maps/17dRNJgDtCJ2\">600 S. Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nSaturday, January 5, 5pm–8pm\u003cbr>\nFree\u003c/p>\n\u003cfigure id=\"attachment_131827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg\" alt=\"Pick up the inaugural issue of California Eating at a release party.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up the inaugural issue of California Eating at a release party. \u003ccite>(Tamara Palmer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local writer Tamara Palmer took on the hefty task of launching a new quarterly publication, \u003cem>\u003ca href=\"https://www.californiaeating.com\">California Eating\u003c/a>\u003c/em>. She’s describing it as a small-batch food zine, and she's doing her own photography as well. It’s fun, quirky, and highlights dishes, people, and food culture from all over California. She's holding a release party on January 5, where you can pick up the inaugural issue, get some cute merch (some for free and some for purchase), and enjoy bites by Dario Barbone, Jake Godby (of Humphry Slocombe, making his infamous duck fat Chex mix), Jasleen Kaur (paneer in different flavors), and Luis Villavelazquez (dragon beard candy).\u003c/p>\n\u003cp>The event is free, bites are free, and the magazine is $20 for the first issue. Or, you can get Issue 1 for free if you pre-order Issue 2 and a special California Eating x Charles Chocolates collaborative candy bar on Kickstarter while at the event.\u003c/p>\n\u003cp>If you can’t make it, you can pick up a copy at \u003ca href=\"http://www.vinyldreamssf.com\">Vinyl Dreams\u003c/a> (593 Haight Street) and \u003ca href=\"http://www.douglassf.com\">Douglas\u003c/a> (1598 Sanchez Street), or order it \u003ca href=\"http://www.blurb.com/b/9192430-california-eating\">online\u003c/a>. Look for Palmer's second Kickstarter campaign in January to produce the limited first edition (100 copies) of the second issue, which will include that collaborative chocolate bar. A monthly podcast is also coming in 2019.\u003c/p>\n\u003ch2>A Dream Event for Cheese Lovers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nThe Midway\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iu7NeFgBHLE2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSunday, January 13, 3pm\u003cbr>\n\u003ca href=\"https://www.cheesemongerinvitational.com/tickets\">Tickets\u003c/a>: $65 + $3.27 service fee\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/cheesemonger.jpg\" alt=\"Eat all the cheese at The Cheesemonger Invitational\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat all the cheese at The Cheesemonger Invitational. \u003ccite>(Ellen Mary Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese fans, this event is for you: \u003cstrong>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003c/strong> returns to San Francisco on January 13, and this year’s competition (the sixth) will be in a bigger venue (The Midway) with the doors opening earlier too. Cheesemongers from around the country will compete on a variety of tests (like cutting, wrapping, blind taste tests) and then guests get to enjoy the fruits of their labor starting at 3pm: unlimited cheese bites, pairing bites, and perfect bites.\u003c/p>\n\u003cp>Award-winning cheesemakers will be featured throughout the event, including Cowgirl Creamery, The Cellars at Jasper Hill, Neal’s Yard Dairy, Vermont Creamery, Essex Street Cheese, and many more. There will also be fondue, grilled cheese, arancini, and many other cheesy bites.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Every restaurant in the Bay Area is offering some sort of New Year’s Eve dining experience, and now many are serving New Year’s Day brunch as well (be kind to your server). Here are five places serving New Year’s Eve and Day meals that look extra-special or unique. Happy 2019, everyone!\u003c/p>\n\u003ch2>ROOH\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eN3hA3KSAuC2\">333 Brannan St. #150, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131783\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131783\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Sameer-Yagnik-InteriorLow-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The blue bar at Rooh will be hopping on New Year's Eve. \u003ccite>(Sameer Yagnik)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For \u003cstrong>New Year’s Eve\u003c/strong>, it’s always fun to have a stylish and colorful dining room, with delicious and beautiful food to match. At \u003cstrong>\u003ca href=\"https://roohsf.com/\">ROOH\u003c/a>\u003c/strong> in SoMa, chef Sujan Sarkar is preparing a four-course menu of contemporary Indian dishes, like seared scallop with uni Malai curry, crispy fried Cornish hen, and beef short-rib curry. Come in for the early seating (5pm–7:30pm) and enjoy the menu and one glass of house bubbles for $80, while the late seating (8:30pm–10:30pm) is $125, and you also get a cocktail. (Have you tried their creative culinary cocktails?) There will also be a DJ (DJ Tanveer) to keep the party going. You can reserve your table \u003ca href=\"https://bit.ly/ROOHRESERVATIONS\">here\u003c/a>.\u003c/p>\n\u003ch2>The Morris\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/6hEXyDR4eXR2\">2501 Mariposa St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131777\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131777\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/duckTheMorris_crwsc_10767-rev-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The smoked duck at The Morris. \u003ccite>(Leo Gong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite restaurants to open recently in San Francisco, you can trust chef Gavin Schmidt and owner Paul Einbund of \u003cstrong>\u003ca href=\"https://www.themorris-sf.com\">The Morris\u003c/a>\u003c/strong> will put on quite the \u003cstrong>New Year’s Eve\u003c/strong> feast. (Yes, their famed smoked duck is on the menu.) The first seating is 5pm–6:30pm, the table will be yours for two hours as you enjoy a six-course menu of crab salad, kabocha gnocchi, black cod, the duck, chocolate mousse, and the marvelous buckwheat doughnuts for $95/person plus gratuity and tax. The second seating begins from 7pm onward, and is an eight-course feast that includes an abalone course, fall vegetable salad, and pork belly, plus truffles, for $135/person. And then there’s that incredible wine list. Plus my favorite way to start the evening: their chartreuse slushy! \u003ca href=\"https://resy.com/cities/sf/the-morris\">Reserve here\u003c/a>. (One more tip: The Morris will be open for \u003cstrong>lunch\u003c/strong> on New Year's Eve from 11:30am–2pm.)\u003c/p>\n\u003ch2>Prairie\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9NhmZTn1aet\">3431 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131779\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Interior-Dining-Room-PRAIRIE-Photo-Credit-Aubrie-Pick-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The dining room at Prairie. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the mood for something kooky for New Year’s Eve? Chef-owner Anthony Strong of the recently opened \u003ca href=\"http://prairiesf.com\">\u003cstrong>Prairie\u003c/strong>\u003c/a> in the Mission is hosting \u003cb>2019: An Italian Space Odyssey\u003c/b>, a party that begins after their New Year’s Eve dinner service ends (which is seven-plus courses for $160, in case you’re interested). As for the party, you’ll enjoy seven courses of bites from their Neo-Italian Antipasti Bar, and a fantasia of crudo, featuring egg crespelle with caviar and chilled squid ink spaghettini with uni and burnt scallion. There’s an aperitivo space dock, an Italian Greyhound ice luge, all the bubbly you can handle, and an open well bar. It’s $180 per guest, and includes drinks, food, and all the festivities, which includes a dance floor and a virtual Vespa ride through Rome in their VR Lounge. Anyone who arrives decked out like a character from \u003ca href=\"https://www.youtube.com/watch?v=qrO4YZeyl0I\">Lady Gaga's Bad Romance music video\u003c/a> gets free wagyu. 85 tickets are available on \u003ca href=\"http://www.opentable.com/restaurant/profile/1021936/reserve?restref=1021936&datetime=2018-12-31T22:00&covers=2&searchdatetime=2018-12-31T22:00&partysize=2\">OpenTable\u003c/a>.\u003c/p>\n\u003ch2>Son’s Addition\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/XQ7qang6PTG2\">2990 24th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131780\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Deviled-Eggs-Photo-Courtesy-of-Sons-Addition-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The bacon-kimchi deviled egg is one way to start your brunch at Son's Addition. \u003ccite>(Son's Addition)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>New Year’s Day brunch\u003c/strong> should be a little extra-special, and that’s why brunch at \u003cstrong>\u003ca href=\"http://www.sonsaddition.com/\">Son’s Addition\u003c/a>\u003c/strong> in the Mission looks like just the thing. Chef Nick Cobarruvias and his kitchen team have put together quite an effective-sounding hangover dish on the menu: the chef’s special hangover cure soup! Their caldo de crudo comes with braised chicken, chayote, cabbage, corn, and rice in a spicy lemongrass/ginger broth with tortillas, cilantro, spicy pickled onion, and charred salsa on the side. If that won’t cure you, nothing will. The menu also includes their popular chorizo and egg chilaquiles, fried egg sandwich, burger, or Benedict. Best of all: you can make a \u003ca href=\"https://www.opentable.com/r/sons-addition-reservations-san-francisco?restref=986155&lang=en-US\">reservation\u003c/a>! (They are also hosting a New Year’s Eve tasting menu for $70, which includes wagyu steak tartare.)\u003c/p>\n\u003ch2>Starbelly\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/pZXnAHGT3A42\">3583 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131781\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Starbelly_2060414_EddieHernandezPhotography_24-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk fried chicken and waffles at Starbelly. \u003ccite>(Eddie Hernandez Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bunch of folks will be enjoying staycation in between Christmas and New Year’s and will have a little extra time on their hands, and how convenient, \u003cstrong>\u003ca href=\"http://starbellysf.com\">Starbelly\u003c/a>\u003c/strong> in the Castro is going to be offering “\u003cstrong>7 Days of Brunchfest\u003c/strong>.” They will be open for daily brunch from December 26–January 1 from 10am–3pm, serving dishes like Italian eggs, loco moco, chorizo chilaquiles, and some breakfast pizzas too. Don’t forget they recently acquired full liquor, so you can enjoy some proper hair of the dog if you’re up for it. And the back patio will give you some fresh air.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One more note: on \u003cstrong>New Year’s Day\u003c/strong>, they’ll be open continuously from 10am–11pm, serving brunch 10am–3pm, happy hour 3pm–6pm, and dinner until 11pm, so whenever you finally leave your bed, they’ll be open and ready to feed you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb> \u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every restaurant in the Bay Area is offering some sort of New Year’s Eve dining experience, and now many are serving New Year’s Day brunch as well (be kind to your server). Here are five places serving New Year’s Eve and Day meals that look extra-special or unique. Happy 2019, everyone!\u003c/p>\n\u003ch2>ROOH\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eN3hA3KSAuC2\">333 Brannan St. #150, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131783\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131783\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Sameer-Yagnik-InteriorLow-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The blue bar at Rooh will be hopping on New Year's Eve. \u003ccite>(Sameer Yagnik)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For \u003cstrong>New Year’s Eve\u003c/strong>, it’s always fun to have a stylish and colorful dining room, with delicious and beautiful food to match. At \u003cstrong>\u003ca href=\"https://roohsf.com/\">ROOH\u003c/a>\u003c/strong> in SoMa, chef Sujan Sarkar is preparing a four-course menu of contemporary Indian dishes, like seared scallop with uni Malai curry, crispy fried Cornish hen, and beef short-rib curry. Come in for the early seating (5pm–7:30pm) and enjoy the menu and one glass of house bubbles for $80, while the late seating (8:30pm–10:30pm) is $125, and you also get a cocktail. (Have you tried their creative culinary cocktails?) There will also be a DJ (DJ Tanveer) to keep the party going. You can reserve your table \u003ca href=\"https://bit.ly/ROOHRESERVATIONS\">here\u003c/a>.\u003c/p>\n\u003ch2>The Morris\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/6hEXyDR4eXR2\">2501 Mariposa St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131777\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131777\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/duckTheMorris_crwsc_10767-rev-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The smoked duck at The Morris. \u003ccite>(Leo Gong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite restaurants to open recently in San Francisco, you can trust chef Gavin Schmidt and owner Paul Einbund of \u003cstrong>\u003ca href=\"https://www.themorris-sf.com\">The Morris\u003c/a>\u003c/strong> will put on quite the \u003cstrong>New Year’s Eve\u003c/strong> feast. (Yes, their famed smoked duck is on the menu.) The first seating is 5pm–6:30pm, the table will be yours for two hours as you enjoy a six-course menu of crab salad, kabocha gnocchi, black cod, the duck, chocolate mousse, and the marvelous buckwheat doughnuts for $95/person plus gratuity and tax. The second seating begins from 7pm onward, and is an eight-course feast that includes an abalone course, fall vegetable salad, and pork belly, plus truffles, for $135/person. And then there’s that incredible wine list. Plus my favorite way to start the evening: their chartreuse slushy! \u003ca href=\"https://resy.com/cities/sf/the-morris\">Reserve here\u003c/a>. (One more tip: The Morris will be open for \u003cstrong>lunch\u003c/strong> on New Year's Eve from 11:30am–2pm.)\u003c/p>\n\u003ch2>Prairie\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9NhmZTn1aet\">3431 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131779\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Interior-Dining-Room-PRAIRIE-Photo-Credit-Aubrie-Pick-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The dining room at Prairie. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the mood for something kooky for New Year’s Eve? Chef-owner Anthony Strong of the recently opened \u003ca href=\"http://prairiesf.com\">\u003cstrong>Prairie\u003c/strong>\u003c/a> in the Mission is hosting \u003cb>2019: An Italian Space Odyssey\u003c/b>, a party that begins after their New Year’s Eve dinner service ends (which is seven-plus courses for $160, in case you’re interested). As for the party, you’ll enjoy seven courses of bites from their Neo-Italian Antipasti Bar, and a fantasia of crudo, featuring egg crespelle with caviar and chilled squid ink spaghettini with uni and burnt scallion. There’s an aperitivo space dock, an Italian Greyhound ice luge, all the bubbly you can handle, and an open well bar. It’s $180 per guest, and includes drinks, food, and all the festivities, which includes a dance floor and a virtual Vespa ride through Rome in their VR Lounge. Anyone who arrives decked out like a character from \u003ca href=\"https://www.youtube.com/watch?v=qrO4YZeyl0I\">Lady Gaga's Bad Romance music video\u003c/a> gets free wagyu. 85 tickets are available on \u003ca href=\"http://www.opentable.com/restaurant/profile/1021936/reserve?restref=1021936&datetime=2018-12-31T22:00&covers=2&searchdatetime=2018-12-31T22:00&partysize=2\">OpenTable\u003c/a>.\u003c/p>\n\u003ch2>Son’s Addition\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/XQ7qang6PTG2\">2990 24th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131780\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Deviled-Eggs-Photo-Courtesy-of-Sons-Addition-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The bacon-kimchi deviled egg is one way to start your brunch at Son's Addition. \u003ccite>(Son's Addition)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>New Year’s Day brunch\u003c/strong> should be a little extra-special, and that’s why brunch at \u003cstrong>\u003ca href=\"http://www.sonsaddition.com/\">Son’s Addition\u003c/a>\u003c/strong> in the Mission looks like just the thing. Chef Nick Cobarruvias and his kitchen team have put together quite an effective-sounding hangover dish on the menu: the chef’s special hangover cure soup! Their caldo de crudo comes with braised chicken, chayote, cabbage, corn, and rice in a spicy lemongrass/ginger broth with tortillas, cilantro, spicy pickled onion, and charred salsa on the side. If that won’t cure you, nothing will. The menu also includes their popular chorizo and egg chilaquiles, fried egg sandwich, burger, or Benedict. Best of all: you can make a \u003ca href=\"https://www.opentable.com/r/sons-addition-reservations-san-francisco?restref=986155&lang=en-US\">reservation\u003c/a>! (They are also hosting a New Year’s Eve tasting menu for $70, which includes wagyu steak tartare.)\u003c/p>\n\u003ch2>Starbelly\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/pZXnAHGT3A42\">3583 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131781\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Starbelly_2060414_EddieHernandezPhotography_24-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk fried chicken and waffles at Starbelly. \u003ccite>(Eddie Hernandez Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bunch of folks will be enjoying staycation in between Christmas and New Year’s and will have a little extra time on their hands, and how convenient, \u003cstrong>\u003ca href=\"http://starbellysf.com\">Starbelly\u003c/a>\u003c/strong> in the Castro is going to be offering “\u003cstrong>7 Days of Brunchfest\u003c/strong>.” They will be open for daily brunch from December 26–January 1 from 10am–3pm, serving dishes like Italian eggs, loco moco, chorizo chilaquiles, and some breakfast pizzas too. Don’t forget they recently acquired full liquor, so you can enjoy some proper hair of the dog if you’re up for it. And the back patio will give you some fresh air.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One more note: on \u003cstrong>New Year’s Day\u003c/strong>, they’ll be open continuously from 10am–11pm, serving brunch 10am–3pm, happy hour 3pm–6pm, and dinner until 11pm, so whenever you finally leave your bed, they’ll be open and ready to feed you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb> \u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"title": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Japanese Brunch and Ramen, Holiday Specials, Crab!",
"title": "Table Talk: Japanese Brunch and Ramen, Holiday Specials, Crab!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>There’s a new Japanese-inspired brunch you’ll want to try, and the Mission has a cozy ramen spot (with incredible taro soft-serve!). The holidays are in full swing with Dungeness crab specials, chiles rellenos en nogada, and special lunch service at Bix and Campton Place Restaurant.\u003c/p>\n\u003ch2>Brunch Item Alert: Soft-Shell Crab Benedict! And Other Japanese-Inspired Dishes.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nAt Nabe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9SriMWMd9Rm\">1325 9th Ave., San Francisco\u003c/a>\u003cbr>\nSat–Sun 9:30am–2:30pm (subject to change)\u003c/p>\n\u003cfigure id=\"attachment_131670\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-crab-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Soft-shell crab Benedict at Asahiru. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new weekend pop-up happening in Nabe in the Inner Sunset: meet \u003cstrong>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003c/strong>, a Japanese-inspired brunch from chef Hiro Makiyama (who has returned from training in Japan for three years) and Alex Tao. Their signature item is their brilliant soft-shell crab Benedict, with yuzu-infused hollandaise and a pop of bright green flavor from the shiso garnish, plus a side salad. I love how they griddled and pressed the English muffin, and the poached egg yolk and hollandaise will run into the country potatoes on the plate as well (so decadent). One crab is plenty ($18), or get two for $27, or three for $36 (but that would be incredibly rich). There’s also the option to get their panko-fried, thick-cut Canadian bacon as the base ($14 or $18 for two), or a side for $3 (do it).\u003c/p>\n\u003cfigure id=\"attachment_131671\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-denver-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Denver-style tamago soft scramble. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other options include a tamago soft-scramble (they use dashi in the eggs), and they cleverly subbed green bell pepper with shishito peppers in their Denver-style scramble, $15. There’s also a kimcheese version.\u003c/p>\n\u003cfigure id=\"attachment_131672\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-ham-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Thick-cut Canadian bacon katsu--you want this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many side items, from pork or chicken katsu, croquettes, and we enjoyed the fried pumpkin special. Any of these would be a great addition to the vegetarian breakfast curry ($8), which looked so good — I’m coming back for that! You can also indulge in the lunchier side of brunch with the Wagyudon ($12), with wagyu beef and onions simmered in a mildly sweet au jus over rice.\u003cspan class=\"Apple-converted-space\"> \u003c/span>The name asahiru comes from \u003cem>asa\u003c/em>, which means morning, and \u003cem>hiru\u003c/em>, which means noon, so you can decide where you fit best on the spectrum.\u003c/p>\n\u003ch2>Warm Up with New Ramen at Ramenwell, But Don't Miss the Taro Soft-Serve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>\u003cbr>\n3378 18th St., San Francisco\u003c/p>\n\u003cfigure id=\"attachment_131673\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-back-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The back dining room at Ramenwell. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooler nights have arrived, which means a bowl of steamy ramen is especially welcome. There’s a new and friendly ramen spot in the Mission that took over the former Ken Ken Ramen space called \u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>. The place has a new and sleek look, with groovy lighting, a front bar, upbeat music, and the back has a counter flanking the kitchen (perfect for solo diners) and tables too. The chef-owner is Chicago transplant Harold Jurado (Yusho, Chizakaya), who offers a menu of creative and non-traditional ramen bowls, from 20-hour pork tonkotsu to tori paitan (creamy chicken) to a vegetarian mushroom shoyu, all for $15 and under.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went for the spicy tori tantanmen, with creamy chicken broth, spicy miso chicken tantan, bean sprouts, scallions, cilantro, and spicy sesame oil. Chicken and turkey are ground and cured overnight with miso, giving a rich and fuller flavor. What really stood out is the golden egg, cured with sake, soy, mirin, garlic, and ginger — it’s a bright yellow yolk, creamy and tangier than others. Many ramen places serve eggs that are still cold, but here, the temperature was just right.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The noodles are a definite al dente — but it means they hold up until you’re at the very end of your bowl without getting mushy (the chef sources them from Hawaii). At first, I thought the bowl was a little heavy on the oil, but as you start digging in, it all comes together in a satisfying way.\u003c/p>\n\u003cp>I also had a taste of their holiday special ramen, which featured the ends of barbecue pork belly that they have 4505 Burgers and BBQ smoke for them. The ends are chopped up with chile oil and serve with the tori paitan broth. It was like a smoky love child of barbecue and ramen and you really should order it. It wasn’t too fatty either — they use a pork belly that is less fatty than most.\u003c/p>\n\u003cfigure id=\"attachment_131674\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-taro-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't matter how cold out it is, get the taro soft-serve. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some other small plates on the menu (the wagyu tataki and hamachi with bone marrow are reportedly a big hit), a varied selection of sake, American and Japanese beers, cider, and some wines that interestingly aren’t listed with a producer but okay, and the photo finish is the taro soft-serve. Don’t let the matcha tempt you, it’s all about the captivating taro, which is earthy, creamy, and rich. Loved the fresh and crisp vanilla cone, what a delight for $5.\u003c/p>\n\u003ch2>Dungeness Crab Specials at Gott's Roadside\u003c/h2>\n\u003cp>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003cbr>\nAt all Gott's Bay Area and Wine Country locations\u003c/p>\n\u003cfigure id=\"attachment_131675\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CrabShrimpSaladwCrabSandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Two Dungeness crab specials at Gott's Roadside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dungeness crab season is in full swing and \u003cstrong>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003c/strong> is now offering their seasonal crab specials at all Bay Area locations through January 31, 2019 (contingent on the crab season). The Dungeness crab is sourced from local purveyors and piled into their\u003cb> \u003c/b>Dungeness Crab Sandwich with housemade Meyer lemon aioli, green onions, and romaine lettuce (yeah, it’s back!) on a toasted brioche bun ($19.99).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>But then there’s the Dungeness Crab & Bay Shrimp Louie, with sliced avocado, tomatoes, hard-boiled egg, lemon wedge, and a side of secret sauce, all on crisp romaine lettuce lightly tossed in lemon-dijon vinaigrette (also $19.99). Yeah, it’s great to get avocado AND crab in the winter.\u003c/p>\n\u003cp>And just in case you’re in the mood for a holiday treat, you can also get their new egg nog shake (available until December 31, 2018), made with organic Three Twins egg nog ice cream, and hand-spun to order with Clover Egg Nog ($6.99–$7.99).\u003c/p>\n\u003ch2>A Holiday Tradition: Chiles Rellenos en Nogada\u003c/h2>\n\u003cp>\u003ca href=\"https://www.donatomas.com/\">Doña Tomás\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vv7GZ6NPNgR2\">5004 Telegraph Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DTFFX-4648-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The annual holiday special of chiles rellenos en nogada at Doña Tomás. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best parts about the holidays are all the special dishes that come around, and \u003ca href=\"https://www.donatomas.com/\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a> in Oakland will be serving a customer favorite and annual tradition: \u003cstrong>chiles rellenos en nogada\u003c/strong>. You get a roasted poblano chile stuffed with cheese, yams, and herbs, covered in a walnut-cream sauce and sprinkled with pomegranate seeds! The dish is served with black beans and housemade corn tortillas and costs $23. Be sure to swing by during the month of December to enjoy it.\u003c/p>\n\u003ch2>Special Holiday Lunch Service at Bix and Campton Place\u003c/h2>\n\u003cp>\u003ca href=\"http://www.bixrestaurant.com\">Bix\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/aeb3APvBxUp\">56 Gold St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pTjv8jwS6Ro\">340 Stockton St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bix-burger-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Holiday lunch perfection is the Bix burger, fries, and martini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most festive places to celebrate the holidays is \u003ca href=\"http://www.bixrestaurant.com\">\u003cstrong>Bix\u003c/strong>\u003c/a>, which recently celebrated 30 years of pouring us strong martinis. Cheers to that! A fun tradition they have is to offer holiday lunch service throughout the week instead of their usual Friday-only service. From now until December 21, they are open every weekday for lunch starting at 11:30am, except December 14, when they will be closed for a private event. Be sure to make a reservation. And don’t miss the potato pillows with caviar!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The elegant \u003cstrong>\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003c/strong> is right on Union Square, and they decided to open for holiday lunch service Thu–Sat from 11:30am–1:45pm through January. Chef Srijith Gopinathan — who just maintained one Michelin star for the restaurant — has put together a menu with dishes like chestnut soup with grilled beech mushrooms, Asian pear, Cognac, and salted boondi; guinea hen “samosa” with tomato butter, fuyu persimmon, and frisée salad; and Maine lobster with coconut curry, romanesco, puffed black rice, and potatoes. For the full menu, please see \u003ca href=\"https://www.dropbox.com/s/zq2ydpdcyr1222z/Holiday%20Lunch%20Menu.pdf?dl=0\">here\u003c/a>. You can walk off the lunch while holiday shopping in Union Square.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new Japanese-inspired brunch you’ll want to try, and the Mission has a cozy ramen spot (with incredible taro soft-serve!). The holidays are in full swing with Dungeness crab specials, chiles rellenos en nogada, and special lunch service at Bix and Campton Place Restaurant.\u003c/p>\n\u003ch2>Brunch Item Alert: Soft-Shell Crab Benedict! And Other Japanese-Inspired Dishes.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nAt Nabe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9SriMWMd9Rm\">1325 9th Ave., San Francisco\u003c/a>\u003cbr>\nSat–Sun 9:30am–2:30pm (subject to change)\u003c/p>\n\u003cfigure id=\"attachment_131670\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-crab-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Soft-shell crab Benedict at Asahiru. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new weekend pop-up happening in Nabe in the Inner Sunset: meet \u003cstrong>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003c/strong>, a Japanese-inspired brunch from chef Hiro Makiyama (who has returned from training in Japan for three years) and Alex Tao. Their signature item is their brilliant soft-shell crab Benedict, with yuzu-infused hollandaise and a pop of bright green flavor from the shiso garnish, plus a side salad. I love how they griddled and pressed the English muffin, and the poached egg yolk and hollandaise will run into the country potatoes on the plate as well (so decadent). One crab is plenty ($18), or get two for $27, or three for $36 (but that would be incredibly rich). There’s also the option to get their panko-fried, thick-cut Canadian bacon as the base ($14 or $18 for two), or a side for $3 (do it).\u003c/p>\n\u003cfigure id=\"attachment_131671\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-denver-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Denver-style tamago soft scramble. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other options include a tamago soft-scramble (they use dashi in the eggs), and they cleverly subbed green bell pepper with shishito peppers in their Denver-style scramble, $15. There’s also a kimcheese version.\u003c/p>\n\u003cfigure id=\"attachment_131672\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-ham-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Thick-cut Canadian bacon katsu--you want this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many side items, from pork or chicken katsu, croquettes, and we enjoyed the fried pumpkin special. Any of these would be a great addition to the vegetarian breakfast curry ($8), which looked so good — I’m coming back for that! You can also indulge in the lunchier side of brunch with the Wagyudon ($12), with wagyu beef and onions simmered in a mildly sweet au jus over rice.\u003cspan class=\"Apple-converted-space\"> \u003c/span>The name asahiru comes from \u003cem>asa\u003c/em>, which means morning, and \u003cem>hiru\u003c/em>, which means noon, so you can decide where you fit best on the spectrum.\u003c/p>\n\u003ch2>Warm Up with New Ramen at Ramenwell, But Don't Miss the Taro Soft-Serve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>\u003cbr>\n3378 18th St., San Francisco\u003c/p>\n\u003cfigure id=\"attachment_131673\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-back-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The back dining room at Ramenwell. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooler nights have arrived, which means a bowl of steamy ramen is especially welcome. There’s a new and friendly ramen spot in the Mission that took over the former Ken Ken Ramen space called \u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>. The place has a new and sleek look, with groovy lighting, a front bar, upbeat music, and the back has a counter flanking the kitchen (perfect for solo diners) and tables too. The chef-owner is Chicago transplant Harold Jurado (Yusho, Chizakaya), who offers a menu of creative and non-traditional ramen bowls, from 20-hour pork tonkotsu to tori paitan (creamy chicken) to a vegetarian mushroom shoyu, all for $15 and under.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went for the spicy tori tantanmen, with creamy chicken broth, spicy miso chicken tantan, bean sprouts, scallions, cilantro, and spicy sesame oil. Chicken and turkey are ground and cured overnight with miso, giving a rich and fuller flavor. What really stood out is the golden egg, cured with sake, soy, mirin, garlic, and ginger — it’s a bright yellow yolk, creamy and tangier than others. Many ramen places serve eggs that are still cold, but here, the temperature was just right.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The noodles are a definite al dente — but it means they hold up until you’re at the very end of your bowl without getting mushy (the chef sources them from Hawaii). At first, I thought the bowl was a little heavy on the oil, but as you start digging in, it all comes together in a satisfying way.\u003c/p>\n\u003cp>I also had a taste of their holiday special ramen, which featured the ends of barbecue pork belly that they have 4505 Burgers and BBQ smoke for them. The ends are chopped up with chile oil and serve with the tori paitan broth. It was like a smoky love child of barbecue and ramen and you really should order it. It wasn’t too fatty either — they use a pork belly that is less fatty than most.\u003c/p>\n\u003cfigure id=\"attachment_131674\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-taro-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't matter how cold out it is, get the taro soft-serve. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some other small plates on the menu (the wagyu tataki and hamachi with bone marrow are reportedly a big hit), a varied selection of sake, American and Japanese beers, cider, and some wines that interestingly aren’t listed with a producer but okay, and the photo finish is the taro soft-serve. Don’t let the matcha tempt you, it’s all about the captivating taro, which is earthy, creamy, and rich. Loved the fresh and crisp vanilla cone, what a delight for $5.\u003c/p>\n\u003ch2>Dungeness Crab Specials at Gott's Roadside\u003c/h2>\n\u003cp>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003cbr>\nAt all Gott's Bay Area and Wine Country locations\u003c/p>\n\u003cfigure id=\"attachment_131675\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CrabShrimpSaladwCrabSandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Two Dungeness crab specials at Gott's Roadside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dungeness crab season is in full swing and \u003cstrong>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003c/strong> is now offering their seasonal crab specials at all Bay Area locations through January 31, 2019 (contingent on the crab season). The Dungeness crab is sourced from local purveyors and piled into their\u003cb> \u003c/b>Dungeness Crab Sandwich with housemade Meyer lemon aioli, green onions, and romaine lettuce (yeah, it’s back!) on a toasted brioche bun ($19.99).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>But then there’s the Dungeness Crab & Bay Shrimp Louie, with sliced avocado, tomatoes, hard-boiled egg, lemon wedge, and a side of secret sauce, all on crisp romaine lettuce lightly tossed in lemon-dijon vinaigrette (also $19.99). Yeah, it’s great to get avocado AND crab in the winter.\u003c/p>\n\u003cp>And just in case you’re in the mood for a holiday treat, you can also get their new egg nog shake (available until December 31, 2018), made with organic Three Twins egg nog ice cream, and hand-spun to order with Clover Egg Nog ($6.99–$7.99).\u003c/p>\n\u003ch2>A Holiday Tradition: Chiles Rellenos en Nogada\u003c/h2>\n\u003cp>\u003ca href=\"https://www.donatomas.com/\">Doña Tomás\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vv7GZ6NPNgR2\">5004 Telegraph Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DTFFX-4648-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The annual holiday special of chiles rellenos en nogada at Doña Tomás. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best parts about the holidays are all the special dishes that come around, and \u003ca href=\"https://www.donatomas.com/\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a> in Oakland will be serving a customer favorite and annual tradition: \u003cstrong>chiles rellenos en nogada\u003c/strong>. You get a roasted poblano chile stuffed with cheese, yams, and herbs, covered in a walnut-cream sauce and sprinkled with pomegranate seeds! The dish is served with black beans and housemade corn tortillas and costs $23. Be sure to swing by during the month of December to enjoy it.\u003c/p>\n\u003ch2>Special Holiday Lunch Service at Bix and Campton Place\u003c/h2>\n\u003cp>\u003ca href=\"http://www.bixrestaurant.com\">Bix\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/aeb3APvBxUp\">56 Gold St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pTjv8jwS6Ro\">340 Stockton St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bix-burger-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Holiday lunch perfection is the Bix burger, fries, and martini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most festive places to celebrate the holidays is \u003ca href=\"http://www.bixrestaurant.com\">\u003cstrong>Bix\u003c/strong>\u003c/a>, which recently celebrated 30 years of pouring us strong martinis. Cheers to that! A fun tradition they have is to offer holiday lunch service throughout the week instead of their usual Friday-only service. From now until December 21, they are open every weekday for lunch starting at 11:30am, except December 14, when they will be closed for a private event. Be sure to make a reservation. And don’t miss the potato pillows with caviar!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The elegant \u003cstrong>\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003c/strong> is right on Union Square, and they decided to open for holiday lunch service Thu–Sat from 11:30am–1:45pm through January. Chef Srijith Gopinathan — who just maintained one Michelin star for the restaurant — has put together a menu with dishes like chestnut soup with grilled beech mushrooms, Asian pear, Cognac, and salted boondi; guinea hen “samosa” with tomato butter, fuyu persimmon, and frisée salad; and Maine lobster with coconut curry, romanesco, puffed black rice, and potatoes. For the full menu, please see \u003ca href=\"https://www.dropbox.com/s/zq2ydpdcyr1222z/Holiday%20Lunch%20Menu.pdf?dl=0\">here\u003c/a>. You can walk off the lunch while holiday shopping in Union Square.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"title": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\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>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken",
"title": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Enjoy a quality brunch and cocktails at The Saratoga, Week of Italian Cuisine returns (featuring Puglia this year!), keep the off-the-menu Prog Dog at The Progress in your little black book, and don’t miss the next installment of Chicken and Wine Palace’s pop-up, featuring some truly excellent fried chicken.\u003c/p>\n\u003ch2>The Saratoga Offers a Next-Level Brunch That Is as Delicious as it Is Camera-Ready\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Ht7sL4TmbMC2\">1000 Larkin St., San Francisco\u003c/a>\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_131236\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ramos-gin-fizz-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Ramos Gin Fizz is high art at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch can feel like a pretty common (and basic) thing in San Francisco, with the same-old egg dishes and bottomless mimosas, but weekend brunch at \u003cstrong>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003c/strong> is definitely one that stands out for its creativity, quality, and sense of fun. This Polk Gulch restaurant has a chic, sexy style in the evening, which actually translates well to daytime—the diffused light and darker interior will be appreciated by anyone nursing a hangover (including the staff). And if you’re looking to celebrate with a group, you’re going to have a lot of fun with brunch here.\u003c/p>\n\u003cp>The bar, overseen by skilled barman and partner Brandon Clements, has an extensive brunch cocktail selection (all $13), starting with an array of Ramos Gin Fizz options that come delightfully frothy from their special fizz shaker, with seasonal add-ins like honeydew melon-tarragon or strawberry-rhubarb. It’s definitely the most gentle way to get back into the game, even if you’re one of those “I don’t like gin” types. Just try one. Fizzy cocktails and boozy coffee options — plus the Cereal Milk Punch (bourbon, nocino, cream, corn flake–washed milk, vanilla, cocoa Krispies, nutmeg) — are other ways to ease into your weekend.\u003c/p>\n\u003cfigure id=\"attachment_131237\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/bloody-hail-mary-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The \"Hail Mary\" Bloody Mary. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple cocktail showstoppers that the party table next to us was celebrating with, including the “Hail Mary” Bloody Mary ($20), which comes precariously and \u003ca href=\"https://www.kqed.org/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days\">fully loaded\u003c/a> with skewers of fried pickle, bacon, pickled quail eggs, beef jerky, jalapeño poppers, fried chicken, and poached shrimp. Don’t be surprised if everyone asks to take pictures of your drink. You can also pick and choose any add-ons if you don’t feel like going for the full showcase, and there are a few artfully crafted variations of Bloodies to choose from, like the Root (with carrot and ginger) and the Verde (mezcal, Ancho Reyes Verde, tomatillo, cucumber, cilantro, jalapeño, green Tabasco, white soy sauce, chile-lime).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131238\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/boothby-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">We stole a pic (and were offered a drink!) from our neighbor's “Cocktail Bill” Boothby Bowl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “Cocktail Bill” Boothby Bowl ($85) is another attention-grabber (and a big commitment): a crystal dispenser, which can serve up to eight full-sized cocktails, is (carefully) brought to your table, filled with a Corpse Reviver #2.1. It’s designed for brunch (gin, Cocchi Americano, curaçao, absinthe, lemon sorbet) and it’s beautifully lined with sliced citrus. You’ll make friends at adjoining tables by offering a taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At this point, you should definitely get something to eat. You can start with their mimosa doughnut (topped with strawberry glaze and Pop Rocks, $8) or their Killer Coffee Cake (that’s its name, $9) if you like sweeter things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jenga-tots-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Jenga Tots are a must at The Saratoga's brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom always said, “Don’t play with your food!” but when the platter of Jenga tots ($21) arrives in front of you at The Saratoga, it’s hard not to. It’s just like it sounds: a tower of fried potato sticks (which are shaped like hefty 2x4s, with creamy potato inside) that come anointed with dollops of cream cheese, plus all your other favorite bagel accouterments: smoked salmon, thinly sliced red onion, cucumber, capers, and tomato. After a couple sticks, you should probably slow your roll, because the rest of the menu has some other winning dishes you’ll want to save room for. The good news is you can pack up the tots and warm them up beautifully the next day.\u003c/p>\n\u003cfigure id=\"attachment_131240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/texas-french-toast-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Texas French toast with bourbon syrup. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many ways to prepare French toast, and the Texas French toast ($12) here comes out as fluffy and golden as a soufflé. They use thick-cut brioche, which adds to the eggy delicacy of the dish, and the bourbon syrup is exactly the hair-of-the-dog syrup you need. There’s also some bacon powder sprinkled on top, which will begin to stick together as it warms up on the toast, so don’t let it sit around — grab your fork.\u003c/p>\n\u003cp>Egg lovers, you won’t want to pass up chef Francisco Baca’s version of eggs Benedict ($18) here, which has soft-poached eggs and thin slices of house-smoked ham topped with a fluffy and rich Béarnaise over a pretzel bun, with English peas scattered on the plate. Heartier options include steak and eggs, mole flautas, and, of course, you can go for The Saratoga burger, a double-patty situation with Taleggio cheese. The side of Millionaire's bacon is quite a slab, so make sure you have people to share it with.\u003c/p>\n\u003cp>If you’re excited to check this all out, you should consider attending the \u003cstrong>upcoming tablehopper holiday brunch\u003c/strong> with Westland Distillery on Sunday, December 2—details will be posted on \u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a> shortly.\u003c/p>\n\u003ch2>The Art of the Arf: The Off-the-Menu Prog Dog at The Progress\u003c/h2>\n\u003cp>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ftEgeUZinz52\">1525 Fillmore St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/prog-dog-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu Prog Dog at The Progress. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you miss dinnertime and it’s too late for a full meal, but you still want a late-night bite. You don’t have a reservation anywhere, you don’t have a dining partner, and you don’t even really know what you want. In moments like these, it’s when dining at a restaurant bar is the best answer, and \u003cstrong>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003c/strong> has you covered.\u003c/p>\n\u003cp>Although chef Stuart Brioza's menu is more built for sharing here, there’s an off-the-menu hot dog ($12) that is meant to be all yours: the \u003cstrong>Prog Dog\u003c/strong>. You’ll get a double smoked pork dog, which has guanciale ground into it (it’s like Italian bacon, but it’s cured pork jowl), topped with a kicky kimchee (which cuts through the richness and salt), fried shallots, toasted sesame, and bonito-rosemary aioli. It all comes nestled in a housemade, griddled milk bun, which is cut off at the sides like a lobster roll. It really comes together, loaded with texture, deep flavor, acid, salt, smoke, creaminess, heat, nuttiness, and hella umami. The Prog Dog is usually available until 10:30pm or so during the week, and 11:30pm-ish on the weekend, but it can sell out. Fortunately, there’s plenty more food to be had on the menu if that happens.\u003c/p>\n\u003cfigure id=\"attachment_131242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/wendy-peffercorn-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Wendy Peffercorn cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the kind of late-night snack that is begging for a cocktail, and while the house martini with smoked Castelvetrano olive juice and rosemary is clearly a brilliant pairing, there’s another incredible cocktail on the menu right now that deserves your attention: the Wendy Peffercorn. It’s made with Kampot pepper–infused vodka (a Cambodian pink peppercorn), Aperol, Amaro Nonino, lemon, and salt-preserved blood orange, which uses the same process as Moroccan-style preserved lemon, adding a salty note to the cocktail that makes it so fantastic with food. It’s like a salty Paper Plane (a spin on The Last Word) and is definitely a cocktail to befriend at the bar—it's excellent company.\u003c/p>\n\u003ch2>Tutti a Tavola for the Return of the Week of Italian Cuisine!\u003c/h2>\n\u003cp>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003cbr>\nVarious locations and events\u003cbr>\nNovember 12–17\u003c/p>\n\u003cfigure id=\"attachment_131308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/focaccia-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">If you're lucky, you'll know a Pugliese who can make focaccia like this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a celebration many food lovers will be happy to see return: now in its third year, the \u003cstrong>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003c/strong> will be running from November 12–17. The first year featured Tuscany, and last year was Sicily, and this year, the focus is on the cuisine and culinary traditions of Puglia, the southern region in the heel of Italy’s “boot.” Puglia is famous for its crunchy and round taralli crackers, orecchiette pasta (typically served with broccoli rabe and plenty of garlic), burrata, fantastic olive oils, seafood dishes, and pasticciotto for dessert (creamy custard with black cherries).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Throughout the San Francisco Bay Area and Wine Country, \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">participating restaurants\u003c/a> vetted by the Accademia della Cucina Italiana of San Francisco will be offering a special Pugliese-inspired menu during the week, even if they typically serve dishes from other Italian regions. You can look at all the menus \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">here\u003c/a>.\u003c/p>\n\u003cp>An off-the-menu item you'll want to track down that week is a special gelato flavor at \u003ca href=\"https://www.giogelati.com\">Gio Gelati\u003c/a> in Cow Hollow, caffè soffiato, which gelato wizard Patrizia Pasqualetti created in homage to the refreshing iced coffee treat in Puglia, made with espresso and almond. It's my new favorite gelato flavor.\u003c/p>\n\u003cp>Another exciting component to the week is chef \u003ca href=\"https://www.ristorantepasha.com/en/\">\u003cb>Maria Cicorella\u003c/b>\u003c/a>, owner of the two-Michelin-starred Ristorante Pashà in Conversano, Bari, will be cooking and collaborating with some of the Bay Area’s top women chefs, from Suzette Gresham at Acquerello to Amy Dencler at Chez Panisse to Nicolette Manescalchi at A16. There will also be a night of conversation with \u003ca href=\"https://www.instagram.com/violabuitoni/\">Viola Buitoni\u003c/a>, Food Advisor for the Consulate General of Italy and the Italian Cultural Institute. Look at the full lineup of chef Cicorella’s special appearances \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/eevents/\">here\u003c/a>. Buon appetito!\u003c/p>\n\u003ch2>The Chicken and Wine Palace Pop-Up: Fried Chicken by a Fanatic, for Fanatics\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003cbr>\nVarious pop-up locations\u003c/p>\n\u003cfigure id=\"attachment_131244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fried-chicken-palace-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Behold the fried chicken from the Chicken and Wine Palace pop-up. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a certified fried chicken lover (just ask to see my card), I didn’t have to think twice about heading to my friend Collin Casey’s fried chicken pop-up, \u003cstrong>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003c/strong>. Held at Oakland’s \u003ca href=\"http://bootandshoeservice.com\">Boot & Shoe Service\u003c/a> (thankfully under the new ownership of Jen Cremer and Richard Clark), this was Casey’s second pop-up (he held the first at Ordinaire Wine), although he has been working on and fine-tuning his recipe and technique for over the past two years. A wine professional for the past 21 years, Casey has also worked in many kitchens and actually came to the wine world through cooking.\u003c/p>\n\u003cfigure id=\"attachment_131245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/collin-casey-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Collin Casey and his beloved bird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up is a warm-up for his larger restaurant concept, which he’s actively seeking a location for in the East Bay. He envisions a casual place with counter service, with simple but perfectly executed dishes off a not-too-hefty menu that is affordable and approachable. And it won’t be just fried chicken: he’s also planning on roast chicken, oysters, salads, and French fries with housemade aioli. And, of course, a killer wine list—the kind of choice list you can access without having to go to an upscale place and dropping too much money. He’s calling it his “pirate-hipster Zuni,” and envisions a patio and oysters and alllll the wine (which will obviously include wines from \u003ca href=\"https://tessbryant.wine\">Tess Bryant Selections\u003c/a>, his fabulous wife). Let’s find him his space, soon.\u003c/p>\n\u003cfigure id=\"attachment_131246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicken-at-rest-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken at rest. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, let’s talk about this chicken! He’s sourcing top-quality birds from Cream Co. Meats, from Pasturebird farm in Temecula. The pasture-raised birds are half-Cornish, and have an incredible chicken-y flavor, with a pleasing texture as well (not too sinewy, not too fluffy). Casey has fine-tuned a three-day process, which involves brining them for 12 hours in sweet tea, herbs, and other ingredients; a dip in salted buttermilk with herbs de Provence, garlic, onion, and paprika; a dredge in all-purpose flour; and then frying them for a total of 20–25 minutes (he does a double fry), letting them rest for maximum crispiness. Of course, there are many other details and components and ingredients, but we need to let the man have his secrets. He also got a bit of input from chef pals as he workshopped his recipe and technique.\u003c/p>\n\u003cp>It’s the kind of chicken you should pick up with your hands—you’ll want to bite into the craggy and dark golden, bark-like exterior, which is peppery and perfectly seasoned, followed by an oh-so-satisfyingly juicy chicken underneath, with aromatic notes of herbs and a light tang to it. Yeah, pick it up—fork and knifing it feels too proper.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>He collaborated with Boot & Shoe’s chef Martin Salata on a side slaw/salad made with charred green cabbage from the wood oven and puntarelle that had just come in, tossed with parsley, cilantro, and a light vinaigrette, the perfect sidecar for the chicken. Guests were supposed to receive a piece of dark and white meat ($22), but being a friend of the chef, I put in a bratty request for two thighs because I could.\u003c/p>\n\u003cfigure id=\"attachment_131247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicories-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The chicory salad on Boot & Shoe's main menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a side note, it was wonderful to revisit Boot & Shoe, supplementing our fried chicken feast with some Marin Miyagi oysters with yuzu kosho and pet nat mignonette (so zippy); radishes with whipped matcha butter (more of that please); a gorgeous salad of chicories, sour orange, Medjool dates, breadcrumbs, and pecorino (what a perfect seasonal salad); and the refreshing Sugar Baby Spritz from the back bar, made with Cocchi Americano Rosa, Leopold Bros. cherry liqueur, vermouth, lemon, and prosecco. Boot & Shoe was also pouring some Tess Bryant Selections from Australia that evening, including the 2017 Jauma “Why Try So Hard,” a fresh and tart semillon and chenin blanc that was on point with hubs’s fried chicken.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>In case you want to hunt down this chicken yourself, and I think you do, here’s some good news: Casey will be popping up again on December 10, this time at \u003ca href=\"http://www.starlinesocialclub.com\">Starline Social Club\u003c/a>. Follow \u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">@chickenandwinepalace\u003c/a> for updates on the specifics—he’ll be making a big batch, but when it runs out, that’s it.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And look for another collaborative pop-up at Boot & Shoe on Wednesday, November 14, with Korean dishes from Nokni’s Julya Shin and Steve Joo.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Enjoy a quality brunch and cocktails at The Saratoga, Week of Italian Cuisine returns (featuring Puglia this year!), keep the off-the-menu Prog Dog at The Progress in your little black book, and don’t miss the next installment of Chicken and Wine Palace’s pop-up, featuring some truly excellent fried chicken.\u003c/p>\n\u003ch2>The Saratoga Offers a Next-Level Brunch That Is as Delicious as it Is Camera-Ready\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Ht7sL4TmbMC2\">1000 Larkin St., San Francisco\u003c/a>\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_131236\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ramos-gin-fizz-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Ramos Gin Fizz is high art at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch can feel like a pretty common (and basic) thing in San Francisco, with the same-old egg dishes and bottomless mimosas, but weekend brunch at \u003cstrong>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003c/strong> is definitely one that stands out for its creativity, quality, and sense of fun. This Polk Gulch restaurant has a chic, sexy style in the evening, which actually translates well to daytime—the diffused light and darker interior will be appreciated by anyone nursing a hangover (including the staff). And if you’re looking to celebrate with a group, you’re going to have a lot of fun with brunch here.\u003c/p>\n\u003cp>The bar, overseen by skilled barman and partner Brandon Clements, has an extensive brunch cocktail selection (all $13), starting with an array of Ramos Gin Fizz options that come delightfully frothy from their special fizz shaker, with seasonal add-ins like honeydew melon-tarragon or strawberry-rhubarb. It’s definitely the most gentle way to get back into the game, even if you’re one of those “I don’t like gin” types. Just try one. Fizzy cocktails and boozy coffee options — plus the Cereal Milk Punch (bourbon, nocino, cream, corn flake–washed milk, vanilla, cocoa Krispies, nutmeg) — are other ways to ease into your weekend.\u003c/p>\n\u003cfigure id=\"attachment_131237\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/bloody-hail-mary-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The \"Hail Mary\" Bloody Mary. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple cocktail showstoppers that the party table next to us was celebrating with, including the “Hail Mary” Bloody Mary ($20), which comes precariously and \u003ca href=\"https://www.kqed.org/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days\">fully loaded\u003c/a> with skewers of fried pickle, bacon, pickled quail eggs, beef jerky, jalapeño poppers, fried chicken, and poached shrimp. Don’t be surprised if everyone asks to take pictures of your drink. You can also pick and choose any add-ons if you don’t feel like going for the full showcase, and there are a few artfully crafted variations of Bloodies to choose from, like the Root (with carrot and ginger) and the Verde (mezcal, Ancho Reyes Verde, tomatillo, cucumber, cilantro, jalapeño, green Tabasco, white soy sauce, chile-lime).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131238\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/boothby-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">We stole a pic (and were offered a drink!) from our neighbor's “Cocktail Bill” Boothby Bowl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “Cocktail Bill” Boothby Bowl ($85) is another attention-grabber (and a big commitment): a crystal dispenser, which can serve up to eight full-sized cocktails, is (carefully) brought to your table, filled with a Corpse Reviver #2.1. It’s designed for brunch (gin, Cocchi Americano, curaçao, absinthe, lemon sorbet) and it’s beautifully lined with sliced citrus. You’ll make friends at adjoining tables by offering a taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At this point, you should definitely get something to eat. You can start with their mimosa doughnut (topped with strawberry glaze and Pop Rocks, $8) or their Killer Coffee Cake (that’s its name, $9) if you like sweeter things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jenga-tots-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Jenga Tots are a must at The Saratoga's brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom always said, “Don’t play with your food!” but when the platter of Jenga tots ($21) arrives in front of you at The Saratoga, it’s hard not to. It’s just like it sounds: a tower of fried potato sticks (which are shaped like hefty 2x4s, with creamy potato inside) that come anointed with dollops of cream cheese, plus all your other favorite bagel accouterments: smoked salmon, thinly sliced red onion, cucumber, capers, and tomato. After a couple sticks, you should probably slow your roll, because the rest of the menu has some other winning dishes you’ll want to save room for. The good news is you can pack up the tots and warm them up beautifully the next day.\u003c/p>\n\u003cfigure id=\"attachment_131240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/texas-french-toast-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Texas French toast with bourbon syrup. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many ways to prepare French toast, and the Texas French toast ($12) here comes out as fluffy and golden as a soufflé. They use thick-cut brioche, which adds to the eggy delicacy of the dish, and the bourbon syrup is exactly the hair-of-the-dog syrup you need. There’s also some bacon powder sprinkled on top, which will begin to stick together as it warms up on the toast, so don’t let it sit around — grab your fork.\u003c/p>\n\u003cp>Egg lovers, you won’t want to pass up chef Francisco Baca’s version of eggs Benedict ($18) here, which has soft-poached eggs and thin slices of house-smoked ham topped with a fluffy and rich Béarnaise over a pretzel bun, with English peas scattered on the plate. Heartier options include steak and eggs, mole flautas, and, of course, you can go for The Saratoga burger, a double-patty situation with Taleggio cheese. The side of Millionaire's bacon is quite a slab, so make sure you have people to share it with.\u003c/p>\n\u003cp>If you’re excited to check this all out, you should consider attending the \u003cstrong>upcoming tablehopper holiday brunch\u003c/strong> with Westland Distillery on Sunday, December 2—details will be posted on \u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a> shortly.\u003c/p>\n\u003ch2>The Art of the Arf: The Off-the-Menu Prog Dog at The Progress\u003c/h2>\n\u003cp>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ftEgeUZinz52\">1525 Fillmore St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/prog-dog-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu Prog Dog at The Progress. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you miss dinnertime and it’s too late for a full meal, but you still want a late-night bite. You don’t have a reservation anywhere, you don’t have a dining partner, and you don’t even really know what you want. In moments like these, it’s when dining at a restaurant bar is the best answer, and \u003cstrong>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003c/strong> has you covered.\u003c/p>\n\u003cp>Although chef Stuart Brioza's menu is more built for sharing here, there’s an off-the-menu hot dog ($12) that is meant to be all yours: the \u003cstrong>Prog Dog\u003c/strong>. You’ll get a double smoked pork dog, which has guanciale ground into it (it’s like Italian bacon, but it’s cured pork jowl), topped with a kicky kimchee (which cuts through the richness and salt), fried shallots, toasted sesame, and bonito-rosemary aioli. It all comes nestled in a housemade, griddled milk bun, which is cut off at the sides like a lobster roll. It really comes together, loaded with texture, deep flavor, acid, salt, smoke, creaminess, heat, nuttiness, and hella umami. The Prog Dog is usually available until 10:30pm or so during the week, and 11:30pm-ish on the weekend, but it can sell out. Fortunately, there’s plenty more food to be had on the menu if that happens.\u003c/p>\n\u003cfigure id=\"attachment_131242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/wendy-peffercorn-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Wendy Peffercorn cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the kind of late-night snack that is begging for a cocktail, and while the house martini with smoked Castelvetrano olive juice and rosemary is clearly a brilliant pairing, there’s another incredible cocktail on the menu right now that deserves your attention: the Wendy Peffercorn. It’s made with Kampot pepper–infused vodka (a Cambodian pink peppercorn), Aperol, Amaro Nonino, lemon, and salt-preserved blood orange, which uses the same process as Moroccan-style preserved lemon, adding a salty note to the cocktail that makes it so fantastic with food. It’s like a salty Paper Plane (a spin on The Last Word) and is definitely a cocktail to befriend at the bar—it's excellent company.\u003c/p>\n\u003ch2>Tutti a Tavola for the Return of the Week of Italian Cuisine!\u003c/h2>\n\u003cp>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003cbr>\nVarious locations and events\u003cbr>\nNovember 12–17\u003c/p>\n\u003cfigure id=\"attachment_131308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/focaccia-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">If you're lucky, you'll know a Pugliese who can make focaccia like this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a celebration many food lovers will be happy to see return: now in its third year, the \u003cstrong>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003c/strong> will be running from November 12–17. The first year featured Tuscany, and last year was Sicily, and this year, the focus is on the cuisine and culinary traditions of Puglia, the southern region in the heel of Italy’s “boot.” Puglia is famous for its crunchy and round taralli crackers, orecchiette pasta (typically served with broccoli rabe and plenty of garlic), burrata, fantastic olive oils, seafood dishes, and pasticciotto for dessert (creamy custard with black cherries).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Throughout the San Francisco Bay Area and Wine Country, \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">participating restaurants\u003c/a> vetted by the Accademia della Cucina Italiana of San Francisco will be offering a special Pugliese-inspired menu during the week, even if they typically serve dishes from other Italian regions. You can look at all the menus \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">here\u003c/a>.\u003c/p>\n\u003cp>An off-the-menu item you'll want to track down that week is a special gelato flavor at \u003ca href=\"https://www.giogelati.com\">Gio Gelati\u003c/a> in Cow Hollow, caffè soffiato, which gelato wizard Patrizia Pasqualetti created in homage to the refreshing iced coffee treat in Puglia, made with espresso and almond. It's my new favorite gelato flavor.\u003c/p>\n\u003cp>Another exciting component to the week is chef \u003ca href=\"https://www.ristorantepasha.com/en/\">\u003cb>Maria Cicorella\u003c/b>\u003c/a>, owner of the two-Michelin-starred Ristorante Pashà in Conversano, Bari, will be cooking and collaborating with some of the Bay Area’s top women chefs, from Suzette Gresham at Acquerello to Amy Dencler at Chez Panisse to Nicolette Manescalchi at A16. There will also be a night of conversation with \u003ca href=\"https://www.instagram.com/violabuitoni/\">Viola Buitoni\u003c/a>, Food Advisor for the Consulate General of Italy and the Italian Cultural Institute. Look at the full lineup of chef Cicorella’s special appearances \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/eevents/\">here\u003c/a>. Buon appetito!\u003c/p>\n\u003ch2>The Chicken and Wine Palace Pop-Up: Fried Chicken by a Fanatic, for Fanatics\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003cbr>\nVarious pop-up locations\u003c/p>\n\u003cfigure id=\"attachment_131244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fried-chicken-palace-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Behold the fried chicken from the Chicken and Wine Palace pop-up. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a certified fried chicken lover (just ask to see my card), I didn’t have to think twice about heading to my friend Collin Casey’s fried chicken pop-up, \u003cstrong>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003c/strong>. Held at Oakland’s \u003ca href=\"http://bootandshoeservice.com\">Boot & Shoe Service\u003c/a> (thankfully under the new ownership of Jen Cremer and Richard Clark), this was Casey’s second pop-up (he held the first at Ordinaire Wine), although he has been working on and fine-tuning his recipe and technique for over the past two years. A wine professional for the past 21 years, Casey has also worked in many kitchens and actually came to the wine world through cooking.\u003c/p>\n\u003cfigure id=\"attachment_131245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/collin-casey-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Collin Casey and his beloved bird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up is a warm-up for his larger restaurant concept, which he’s actively seeking a location for in the East Bay. He envisions a casual place with counter service, with simple but perfectly executed dishes off a not-too-hefty menu that is affordable and approachable. And it won’t be just fried chicken: he’s also planning on roast chicken, oysters, salads, and French fries with housemade aioli. And, of course, a killer wine list—the kind of choice list you can access without having to go to an upscale place and dropping too much money. He’s calling it his “pirate-hipster Zuni,” and envisions a patio and oysters and alllll the wine (which will obviously include wines from \u003ca href=\"https://tessbryant.wine\">Tess Bryant Selections\u003c/a>, his fabulous wife). Let’s find him his space, soon.\u003c/p>\n\u003cfigure id=\"attachment_131246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicken-at-rest-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken at rest. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, let’s talk about this chicken! He’s sourcing top-quality birds from Cream Co. Meats, from Pasturebird farm in Temecula. The pasture-raised birds are half-Cornish, and have an incredible chicken-y flavor, with a pleasing texture as well (not too sinewy, not too fluffy). Casey has fine-tuned a three-day process, which involves brining them for 12 hours in sweet tea, herbs, and other ingredients; a dip in salted buttermilk with herbs de Provence, garlic, onion, and paprika; a dredge in all-purpose flour; and then frying them for a total of 20–25 minutes (he does a double fry), letting them rest for maximum crispiness. Of course, there are many other details and components and ingredients, but we need to let the man have his secrets. He also got a bit of input from chef pals as he workshopped his recipe and technique.\u003c/p>\n\u003cp>It’s the kind of chicken you should pick up with your hands—you’ll want to bite into the craggy and dark golden, bark-like exterior, which is peppery and perfectly seasoned, followed by an oh-so-satisfyingly juicy chicken underneath, with aromatic notes of herbs and a light tang to it. Yeah, pick it up—fork and knifing it feels too proper.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>He collaborated with Boot & Shoe’s chef Martin Salata on a side slaw/salad made with charred green cabbage from the wood oven and puntarelle that had just come in, tossed with parsley, cilantro, and a light vinaigrette, the perfect sidecar for the chicken. Guests were supposed to receive a piece of dark and white meat ($22), but being a friend of the chef, I put in a bratty request for two thighs because I could.\u003c/p>\n\u003cfigure id=\"attachment_131247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicories-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The chicory salad on Boot & Shoe's main menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a side note, it was wonderful to revisit Boot & Shoe, supplementing our fried chicken feast with some Marin Miyagi oysters with yuzu kosho and pet nat mignonette (so zippy); radishes with whipped matcha butter (more of that please); a gorgeous salad of chicories, sour orange, Medjool dates, breadcrumbs, and pecorino (what a perfect seasonal salad); and the refreshing Sugar Baby Spritz from the back bar, made with Cocchi Americano Rosa, Leopold Bros. cherry liqueur, vermouth, lemon, and prosecco. Boot & Shoe was also pouring some Tess Bryant Selections from Australia that evening, including the 2017 Jauma “Why Try So Hard,” a fresh and tart semillon and chenin blanc that was on point with hubs’s fried chicken.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>In case you want to hunt down this chicken yourself, and I think you do, here’s some good news: Casey will be popping up again on December 10, this time at \u003ca href=\"http://www.starlinesocialclub.com\">Starline Social Club\u003c/a>. Follow \u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">@chickenandwinepalace\u003c/a> for updates on the specifics—he’ll be making a big batch, but when it runs out, that’s it.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And look for another collaborative pop-up at Boot & Shoe on Wednesday, November 14, with Korean dishes from Nokni’s Julya Shin and Steve Joo.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Eat During Napa Valley Film Festival",
"title": "Where to Eat During Napa Valley Film Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
"title": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Prior to the event, guests will receive materials to review (or not — your choice!) related to the topic that will be discussed that evening. Community members, researchers, activists, and thought leaders will be present at the dinner, and diners can engage in conversation as much as they desire. The project was founded in 2016, and director and moderator Caitlin Dizinno believes we can connect and restore our communities through the power of food. Read more about the three-series \u003ca href=\"http://nopasf.com/civic-table-project/\">here\u003c/a>, which will offer a deeper look into the history and psychology of partisanship and political thought in America.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prior to the event, guests will receive materials to review (or not — your choice!) related to the topic that will be discussed that evening. Community members, researchers, activists, and thought leaders will be present at the dinner, and diners can engage in conversation as much as they desire. The project was founded in 2016, and director and moderator Caitlin Dizinno believes we can connect and restore our communities through the power of food. Read more about the three-series \u003ca href=\"http://nopasf.com/civic-table-project/\">here\u003c/a>, which will offer a deeper look into the history and psychology of partisanship and political thought in America.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Looking for a star-studded date night or just itching to treat yourself to a fancy meal? You're in luck.\u003c/p>\n\u003cp>Michelin-Starred Chef Dominique Crenn and American Express are collaborating to bring the \u003ca href=\"www.ateliercrenn.com/crenn-world-chef-series/\">Crenn World Chef Series\u003c/a> to her famed Bay Area establishment, \u003ca href=\"https://www.ateliercrenn.com/\">Atelier Crenn\u003c/a>. The dinner series will feature nine internationally acclaimed chefs, each of whom will visit Atelier Crenn for a once-in-a-lifetime collaboration. The chefs featured have been selected by Dominique for \"their trailblazing style and critically acclaimed food; their collective contributions to the industry are an inspiration to chefs and diners across the globe.\"\u003c/p>\n\u003cfigure id=\"attachment_130805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Jan-Hartwig_c_Lukas-Kirchgasser-Fotografie-e1539279641852.jpg\" alt=\"Chef Jan Hartwig\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130805\">\u003cfigcaption class=\"wp-caption-text\">Chef Jan Hartwig \u003ccite>(Lukas Kirchgasser Fotografie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Crenn World Chef Series is scheduled to begin \u003cb>November 19th, 2018\u003c/b>, and run until \u003cb>May 15, 2019\u003c/b>. Each event will feature a multi-course tasting menu from the chef of the night, and there will be two seatings per night, each of which will seat 20. Tickets are running at $450/person and will include food and service. If you want wine with your meal, two wine pairing options will be offered but will not be included in the ticket. \u003c/p>\n\u003cp>As Chef Dominque Crenn is a part of the American Express Global Dining Collection, American Express Centurion & Platinum Card Members will have the exclusive opportunity to purchase tickets during a pre-sale period 48 hours before tickets go on sale, and this pre-sale period will begin exactly eight weeks before each event at 1:00pm EST. If you're interested in attending, the events are listed below, along with each ticket sale date.\u003c/p>\n\u003cfigure id=\"attachment_130801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chef-Martha11660-e1539279120796.jpg\" alt=\"Chef Martha Ortiz\" width=\"1920\" height=\"862\" class=\"size-full wp-image-130801\">\u003cfigcaption class=\"wp-caption-text\">Chef Martha Ortiz \u003ccite>(Courtesy of Martha Ortiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Monday, November 19 and Tuesday, November 20\u003c/b>\u003cbr>\nMEXICO: Chef Martha Ortiz (\u003ca href=\"https://www.theworlds50best.com/latinamerica/en/The-List/41-50/Dulce-Patria.html\">Dulce Patria\u003c/a>)\u003cbr>\nAmerican Express presale begins 10/16; general public 10/18\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tuesday, January 8\u003c/b>\u003cbr>\nPERU: Chef Virgilio Martínez (\u003ca href=\"http://centralrestaurante.com.pe/en/\">Central\u003c/a>)\u003cbr>\nAmerican Express presale begins 11/13; general public 11/15\u003c/p>\n\u003cp>\u003cb>Tuesday, February 5 and Wednesday, February 6\u003c/b>\u003cbr>\nSPAIN: Chef Ángel León (\u003ca href=\"https://www.aponiente.com/en/\">Aponiente\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/11; general public 12/13\u003c/p>\n\u003cp>\u003cb>Tuesday, February 19 and Wednesday, February 20\u003c/b>\u003cbr>\nFRANCE: Chef Daniel Boulud (\u003ca href=\"https://www.danielnyc.com/\">Daniel\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/18; general public 12/20\u003c/p>\n\u003cp>\u003cb>Tuesday, March 19 and Wednesday, March 20\u003c/b>\u003cbr>\nBRAZIL: Chefs Alex Atala (\u003ca href=\"https://www.theworlds50best.com/The-List-2017/11-20/DOM.html\">D.O.M\u003c/a>) and Manu Buffara (\u003ca href=\"https://www.theworlds50best.com/discovery/Manu.html\">Manu\u003c/a>)\u003cbr>\nAmerican Express presale begins 1/22; general public 1/24\u003c/p>\n\u003cp>\u003cb>Tuesday, April 23 and Wednesday, April 24\u003c/b>\u003cbr>\nGERMANY: Chef Jan Hartwig (\u003ca href=\"https://www.bayerischerhof.de/uploads/media/Vita_Atelier-Hartwig_2017_engl.pdf\">Atelier\u003c/a>)\u003cbr>\nAmerican Express presale begins 2/26; general public 2/28\u003c/p>\n\u003cp>\u003cb>Tuesday, April 30 and Wednesday, May 1\u003c/b>\u003cbr>\nBELGIUM: Chef Gert De Mangeleer (\u003ca href=\"https://www.hertog-jan.com/en/\">Hertog Jan\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/5; general public 3/7\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tuesday, May 14 and Wednesday, May 15\u003c/b>\u003cbr>\nSPAIN: Chef Quique Dacosta (\u003ca href=\"https://en.quiquedacosta.es/ver/2/quique-dacosta.html/\">Quique Dacosta\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/19; general public 3/21\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a star-studded date night or just itching to treat yourself to a fancy meal? You're in luck.\u003c/p>\n\u003cp>Michelin-Starred Chef Dominique Crenn and American Express are collaborating to bring the \u003ca href=\"www.ateliercrenn.com/crenn-world-chef-series/\">Crenn World Chef Series\u003c/a> to her famed Bay Area establishment, \u003ca href=\"https://www.ateliercrenn.com/\">Atelier Crenn\u003c/a>. The dinner series will feature nine internationally acclaimed chefs, each of whom will visit Atelier Crenn for a once-in-a-lifetime collaboration. The chefs featured have been selected by Dominique for \"their trailblazing style and critically acclaimed food; their collective contributions to the industry are an inspiration to chefs and diners across the globe.\"\u003c/p>\n\u003cfigure id=\"attachment_130805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Jan-Hartwig_c_Lukas-Kirchgasser-Fotografie-e1539279641852.jpg\" alt=\"Chef Jan Hartwig\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130805\">\u003cfigcaption class=\"wp-caption-text\">Chef Jan Hartwig \u003ccite>(Lukas Kirchgasser Fotografie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Crenn World Chef Series is scheduled to begin \u003cb>November 19th, 2018\u003c/b>, and run until \u003cb>May 15, 2019\u003c/b>. Each event will feature a multi-course tasting menu from the chef of the night, and there will be two seatings per night, each of which will seat 20. Tickets are running at $450/person and will include food and service. If you want wine with your meal, two wine pairing options will be offered but will not be included in the ticket. \u003c/p>\n\u003cp>As Chef Dominque Crenn is a part of the American Express Global Dining Collection, American Express Centurion & Platinum Card Members will have the exclusive opportunity to purchase tickets during a pre-sale period 48 hours before tickets go on sale, and this pre-sale period will begin exactly eight weeks before each event at 1:00pm EST. If you're interested in attending, the events are listed below, along with each ticket sale date.\u003c/p>\n\u003cfigure id=\"attachment_130801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chef-Martha11660-e1539279120796.jpg\" alt=\"Chef Martha Ortiz\" width=\"1920\" height=\"862\" class=\"size-full wp-image-130801\">\u003cfigcaption class=\"wp-caption-text\">Chef Martha Ortiz \u003ccite>(Courtesy of Martha Ortiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Monday, November 19 and Tuesday, November 20\u003c/b>\u003cbr>\nMEXICO: Chef Martha Ortiz (\u003ca href=\"https://www.theworlds50best.com/latinamerica/en/The-List/41-50/Dulce-Patria.html\">Dulce Patria\u003c/a>)\u003cbr>\nAmerican Express presale begins 10/16; general public 10/18\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Tuesday, January 8\u003c/b>\u003cbr>\nPERU: Chef Virgilio Martínez (\u003ca href=\"http://centralrestaurante.com.pe/en/\">Central\u003c/a>)\u003cbr>\nAmerican Express presale begins 11/13; general public 11/15\u003c/p>\n\u003cp>\u003cb>Tuesday, February 5 and Wednesday, February 6\u003c/b>\u003cbr>\nSPAIN: Chef Ángel León (\u003ca href=\"https://www.aponiente.com/en/\">Aponiente\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/11; general public 12/13\u003c/p>\n\u003cp>\u003cb>Tuesday, February 19 and Wednesday, February 20\u003c/b>\u003cbr>\nFRANCE: Chef Daniel Boulud (\u003ca href=\"https://www.danielnyc.com/\">Daniel\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/18; general public 12/20\u003c/p>\n\u003cp>\u003cb>Tuesday, March 19 and Wednesday, March 20\u003c/b>\u003cbr>\nBRAZIL: Chefs Alex Atala (\u003ca href=\"https://www.theworlds50best.com/The-List-2017/11-20/DOM.html\">D.O.M\u003c/a>) and Manu Buffara (\u003ca href=\"https://www.theworlds50best.com/discovery/Manu.html\">Manu\u003c/a>)\u003cbr>\nAmerican Express presale begins 1/22; general public 1/24\u003c/p>\n\u003cp>\u003cb>Tuesday, April 23 and Wednesday, April 24\u003c/b>\u003cbr>\nGERMANY: Chef Jan Hartwig (\u003ca href=\"https://www.bayerischerhof.de/uploads/media/Vita_Atelier-Hartwig_2017_engl.pdf\">Atelier\u003c/a>)\u003cbr>\nAmerican Express presale begins 2/26; general public 2/28\u003c/p>\n\u003cp>\u003cb>Tuesday, April 30 and Wednesday, May 1\u003c/b>\u003cbr>\nBELGIUM: Chef Gert De Mangeleer (\u003ca href=\"https://www.hertog-jan.com/en/\">Hertog Jan\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/5; general public 3/7\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tuesday, May 14 and Wednesday, May 15\u003c/b>\u003cbr>\nSPAIN: Chef Quique Dacosta (\u003ca href=\"https://en.quiquedacosta.es/ver/2/quique-dacosta.html/\">Quique Dacosta\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/19; general public 3/21\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: A Cult SF Dish, the Full English, and a Prime Rib Special",
"title": "Table Talk: A Cult SF Dish, the Full English, and a Prime Rib Special",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>You don’t want to miss the #25 dry pho dish at Ha Nam Ninh in the Tenderloin, plan to dine out on October 17 for Food for Thought, try the Full English for brunch at Lord Stanley, and I have an epic prime rib special at Perle Wine Bar in Montclair for you to chase down.\u003c/p>\n\u003ch2>Time to Check the #25 Dry Pho Dish at Ha Nam Ninh Off Your SF To-Eat List\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AXJgHXZiyRR2\">701 Larkin St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sat 9am-9pm, Sun 9am–5pm, closed Mon\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130631\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hanamninh-25-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The #25 dry pho at Ha Nam ninh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the rare nights I haven’t booked myself up, or if I spontaneously find myself free for dinner and with no destination in mind, I love to play a little game. I’ll drive around a neighborhood, park wherever a space appears, and then pull up Google Maps and cross-reference Yelp and find somewhere new to eat. The other night, when an SF Heritage talk let out and I realized I had time to go get dinner, I found myself driving around the Tenderloin and Lower Nob Hill until a spot appeared on Larkin, and then I vectored in on \u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>. Review after review kept mentioning the #25 dry pho, so I knew what I was ordering.\u003c/p>\n\u003cp>It’s a simple place, right on the corner of Larkin and Ellis, and has been open for four years (it used to be on Jones). At 8pm on a Friday, there were couples of all ages grabbing a bite, girls on their phones and giggling while eating pho, and some smaller groups sharing a meal. Throw in some Vietnamese TV and occasional yelling from the woman who runs the front of house to the kitchen (the night I was there, she was letting them have it) for extra entertainment.\u003c/p>\n\u003cp>So, the #25. It’s under “Chicken Broth/Combination Soup” on the menu, and the name is Hu Tieu Nam Vang, a Southern Vietnamese noodle soup (“Nam Vang” is the Vietnamese word for Phnom Penh, the capital of Cambodia)—read more about the Chinese-Cambodian origins of this dish in this post on \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\">Viet World Kitchen\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’re going to order it dry, and be sure to ask for a fried egg with it. First, you’ll be served a fragrant bowl of chicken broth and a smaller bowl of dark and sweet soy sauce (AKA “the crack sauce,” as people refer to it online) and it’s going to haunt you—I tried to get an answer from them about what’s in it (twice!) and they won’t tell me. I asked if it has Maggi in it, but they swear it doesn’t. It has sweetness, a tang, a little heat, and hella umami. So much depth of flavor. It’s going to make you crazy trying to figure it out (well, at least me). Fortunately, I have a chef buddy who's going to reverse engineer it with me. I’m guessing there’s soy, sugar, fish sauce, chile, and Chinese black vinegar. Maybe they snuck in some MSG too. Whatever it is, this sauce is the secret star of the dish.\u003c/p>\n\u003cp>You also get a plate of steamed bean sprouts, sliced jalapeños, lime, and cilantro (a typical pho side set-up). While waiting about 10 minutes for the main event to show up, I ended up sipping all my chicken broth, so I just asked for a second bowl once the noodles finally came out. This place doesn’t move quickly.\u003c/p>\n\u003cp>The bowl contains vermicelli noodles, ground pork, shrimp, squid, shredded chicken, a delicious and springy fish cake, thin slices of pork, and some rather burly pieces of scallion that proved to be too much (I ended up taking about half out). You add some broth to soften up and loosen the noodles at the base. Then pour in some of the magic dark sauce. Add some bean sprouts, jalapeños, and cilantro to your taste, with a spritz of lime on top. Mix in that egg too. I also added in some of the bright garlic and chile hot sauce from a jar on the table—it’s a winner.\u003c/p>\n\u003cp>It all comes together in such a satisfying and entertaining mix—each bite offers something different. I kept adding a little broth and the magic soy sauce as I went along, taking a sip of the broth too. The bowl disappears all too quickly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It’s $10.50 for a medium, and I was quite sated. Hungry eaters, you can request a large. And bring cash: this joint is cash only.\u003c/p>\n\u003ch2>Dine Out for a Great Cause on October 17\u003c/h2>\n\u003cp>\u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>\u003cbr>\nWednesday, October 17\u003cbr>\nVarious Mission locations\u003c/p>\n\u003cfigure id=\"attachment_130632\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130632\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/dosa-chicken-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Dosa on Valencia is one of the 20 restaurants you can visit for Food for Thought. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Wednesday, October 17 is \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>, when 20 Mission District restaurants band together and generously offer 25% of their proceeds to support after-school and college-access programs for Latino and immigrant youth. It’s a great night to get some friends together and go out for dinner.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can choose from longtime supporters Foreign Cinema, Destino, and Commonwealth, plus newcomers like Alba Ray's. Other spots you can dine and drink at are Asiento, Beretta, Doña Mago, Dosa, Emmy’s Spaghetti Shack, Evil Eye, Front Porch, Giordano Bros, Little Star Pizza, Loló, Mission Bowling Club, Mixt, Panchita’s #2, San Jalisco, Serpentine, and Uno Dos Tacos.\u003c/p>\n\u003cp>There is also a raffle, and you can win amazing prizes (like an all-expenses-paid trip to San Miguel de Allende, Mexico, courtesy of House and House Architects)! Every $10 raffle ticket you \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">purchase\u003c/a> will be matched as a donation for college access. Help support Mission Graduates in their mission to helping to establish a college education as an expectation and goal for every child. Buen provecho!\u003c/p>\n\u003ch2>Get the Full English at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8bvp9HzZLB22\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\nFull English brunch\u003cbr>\nOctober 7, 11am–2pm\u003cbr>\n$25\u003c/p>\n\u003cfigure id=\"attachment_130633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/lordstanley-fullenglish-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the Full English for brunch at Lord Stanley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It sounds slightly scandalous to request the “Full English,” but it’s actually entirely proper. On Sunday, October 7, \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill is bringing back their Sunday brunch dish, the Full English. You’ll be served a plate with perfectly fried eggs, roasted tomatoes and mushrooms, bacon, sausage, black pudding, beans, and toast, and, don't forget their savory brown sauce. You get the full plate for $25, and can also order mimosas, bloody beers, coffee, tea, and wine. Pinkies up!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The Full English lineup is looking like October 7, November 11, December 2 and December 30. It's served 11am–2pm, and you can book a reservation. It’s a lovely dining room to enjoy during the day.\u003c/p>\n\u003ch2>Head to Montclair on a Monday for This Prime Rib Special\u003c/h2>\n\u003cp>\u003ca href=\"https://www.perlewinebar.com\">Perle Wine Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/T3rfRkrXRpP2\">2058 Mountain Blvd., Oakland\u003c/a>\u003cbr>\nMondays 5pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/perle-primerib-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Monday prime rib special at Perle in Montclair is destination-worthy. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Leave it to a chef obsessed with House of Prime Rib to create the ultimate homage dish at his own restaurant, and offer it at a deal. Chef (and full disclosure, good friend) Rob Lam of \u003ca href=\"https://www.perlewinebar.com\">\u003cb>Perle Wine Bar\u003c/b>\u003c/a> in Montclair has created a \u003ca href=\"https://www.perlewinebar.com/menus/#prime-rib-mondays\">prime rib Monday-night menu\u003c/a> for $38 that includes your choice of onion soup, seasonal salad, or salmon toast (on thick-cut pan au lait), and your choice of prime rib or heirloom tomato Acquerello risotto with Mimolette cheese.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, about that prime rib. Chef Lam is using wagyu from Sakura Farms (it's so tender and pink and marbled), and he coats the roast in persillade (an herbaceous parsley paste with rosemary, tarragon, thyme, and salt). You also get sides of Robuchon potatoes (the creamiest and most decadent potatoes on the planet), creamed spinach, horseradish cream (with fresh-grated wasabi from Half Moon Bay Wasabi Company), and you’ll use the fluffy Yorkshire pudding (it’s like a popover disc) to mop up the au jus. Sorry, no spinning salad, but you’ll have plenty of cocktails and choice wines to choose from.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don’t want to miss the #25 dry pho dish at Ha Nam Ninh in the Tenderloin, plan to dine out on October 17 for Food for Thought, try the Full English for brunch at Lord Stanley, and I have an epic prime rib special at Perle Wine Bar in Montclair for you to chase down.\u003c/p>\n\u003ch2>Time to Check the #25 Dry Pho Dish at Ha Nam Ninh Off Your SF To-Eat List\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AXJgHXZiyRR2\">701 Larkin St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sat 9am-9pm, Sun 9am–5pm, closed Mon\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130631\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hanamninh-25-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The #25 dry pho at Ha Nam ninh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the rare nights I haven’t booked myself up, or if I spontaneously find myself free for dinner and with no destination in mind, I love to play a little game. I’ll drive around a neighborhood, park wherever a space appears, and then pull up Google Maps and cross-reference Yelp and find somewhere new to eat. The other night, when an SF Heritage talk let out and I realized I had time to go get dinner, I found myself driving around the Tenderloin and Lower Nob Hill until a spot appeared on Larkin, and then I vectored in on \u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>. Review after review kept mentioning the #25 dry pho, so I knew what I was ordering.\u003c/p>\n\u003cp>It’s a simple place, right on the corner of Larkin and Ellis, and has been open for four years (it used to be on Jones). At 8pm on a Friday, there were couples of all ages grabbing a bite, girls on their phones and giggling while eating pho, and some smaller groups sharing a meal. Throw in some Vietnamese TV and occasional yelling from the woman who runs the front of house to the kitchen (the night I was there, she was letting them have it) for extra entertainment.\u003c/p>\n\u003cp>So, the #25. It’s under “Chicken Broth/Combination Soup” on the menu, and the name is Hu Tieu Nam Vang, a Southern Vietnamese noodle soup (“Nam Vang” is the Vietnamese word for Phnom Penh, the capital of Cambodia)—read more about the Chinese-Cambodian origins of this dish in this post on \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\">Viet World Kitchen\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’re going to order it dry, and be sure to ask for a fried egg with it. First, you’ll be served a fragrant bowl of chicken broth and a smaller bowl of dark and sweet soy sauce (AKA “the crack sauce,” as people refer to it online) and it’s going to haunt you—I tried to get an answer from them about what’s in it (twice!) and they won’t tell me. I asked if it has Maggi in it, but they swear it doesn’t. It has sweetness, a tang, a little heat, and hella umami. So much depth of flavor. It’s going to make you crazy trying to figure it out (well, at least me). Fortunately, I have a chef buddy who's going to reverse engineer it with me. I’m guessing there’s soy, sugar, fish sauce, chile, and Chinese black vinegar. Maybe they snuck in some MSG too. Whatever it is, this sauce is the secret star of the dish.\u003c/p>\n\u003cp>You also get a plate of steamed bean sprouts, sliced jalapeños, lime, and cilantro (a typical pho side set-up). While waiting about 10 minutes for the main event to show up, I ended up sipping all my chicken broth, so I just asked for a second bowl once the noodles finally came out. This place doesn’t move quickly.\u003c/p>\n\u003cp>The bowl contains vermicelli noodles, ground pork, shrimp, squid, shredded chicken, a delicious and springy fish cake, thin slices of pork, and some rather burly pieces of scallion that proved to be too much (I ended up taking about half out). You add some broth to soften up and loosen the noodles at the base. Then pour in some of the magic dark sauce. Add some bean sprouts, jalapeños, and cilantro to your taste, with a spritz of lime on top. Mix in that egg too. I also added in some of the bright garlic and chile hot sauce from a jar on the table—it’s a winner.\u003c/p>\n\u003cp>It all comes together in such a satisfying and entertaining mix—each bite offers something different. I kept adding a little broth and the magic soy sauce as I went along, taking a sip of the broth too. The bowl disappears all too quickly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It’s $10.50 for a medium, and I was quite sated. Hungry eaters, you can request a large. And bring cash: this joint is cash only.\u003c/p>\n\u003ch2>Dine Out for a Great Cause on October 17\u003c/h2>\n\u003cp>\u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>\u003cbr>\nWednesday, October 17\u003cbr>\nVarious Mission locations\u003c/p>\n\u003cfigure id=\"attachment_130632\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130632\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/dosa-chicken-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Dosa on Valencia is one of the 20 restaurants you can visit for Food for Thought. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Wednesday, October 17 is \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>, when 20 Mission District restaurants band together and generously offer 25% of their proceeds to support after-school and college-access programs for Latino and immigrant youth. It’s a great night to get some friends together and go out for dinner.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can choose from longtime supporters Foreign Cinema, Destino, and Commonwealth, plus newcomers like Alba Ray's. Other spots you can dine and drink at are Asiento, Beretta, Doña Mago, Dosa, Emmy’s Spaghetti Shack, Evil Eye, Front Porch, Giordano Bros, Little Star Pizza, Loló, Mission Bowling Club, Mixt, Panchita’s #2, San Jalisco, Serpentine, and Uno Dos Tacos.\u003c/p>\n\u003cp>There is also a raffle, and you can win amazing prizes (like an all-expenses-paid trip to San Miguel de Allende, Mexico, courtesy of House and House Architects)! Every $10 raffle ticket you \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">purchase\u003c/a> will be matched as a donation for college access. Help support Mission Graduates in their mission to helping to establish a college education as an expectation and goal for every child. Buen provecho!\u003c/p>\n\u003ch2>Get the Full English at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8bvp9HzZLB22\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\nFull English brunch\u003cbr>\nOctober 7, 11am–2pm\u003cbr>\n$25\u003c/p>\n\u003cfigure id=\"attachment_130633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/lordstanley-fullenglish-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the Full English for brunch at Lord Stanley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It sounds slightly scandalous to request the “Full English,” but it’s actually entirely proper. On Sunday, October 7, \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill is bringing back their Sunday brunch dish, the Full English. You’ll be served a plate with perfectly fried eggs, roasted tomatoes and mushrooms, bacon, sausage, black pudding, beans, and toast, and, don't forget their savory brown sauce. You get the full plate for $25, and can also order mimosas, bloody beers, coffee, tea, and wine. Pinkies up!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The Full English lineup is looking like October 7, November 11, December 2 and December 30. It's served 11am–2pm, and you can book a reservation. It’s a lovely dining room to enjoy during the day.\u003c/p>\n\u003ch2>Head to Montclair on a Monday for This Prime Rib Special\u003c/h2>\n\u003cp>\u003ca href=\"https://www.perlewinebar.com\">Perle Wine Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/T3rfRkrXRpP2\">2058 Mountain Blvd., Oakland\u003c/a>\u003cbr>\nMondays 5pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/perle-primerib-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Monday prime rib special at Perle in Montclair is destination-worthy. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Leave it to a chef obsessed with House of Prime Rib to create the ultimate homage dish at his own restaurant, and offer it at a deal. Chef (and full disclosure, good friend) Rob Lam of \u003ca href=\"https://www.perlewinebar.com\">\u003cb>Perle Wine Bar\u003c/b>\u003c/a> in Montclair has created a \u003ca href=\"https://www.perlewinebar.com/menus/#prime-rib-mondays\">prime rib Monday-night menu\u003c/a> for $38 that includes your choice of onion soup, seasonal salad, or salmon toast (on thick-cut pan au lait), and your choice of prime rib or heirloom tomato Acquerello risotto with Mimolette cheese.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, about that prime rib. Chef Lam is using wagyu from Sakura Farms (it's so tender and pink and marbled), and he coats the roast in persillade (an herbaceous parsley paste with rosemary, tarragon, thyme, and salt). You also get sides of Robuchon potatoes (the creamiest and most decadent potatoes on the planet), creamed spinach, horseradish cream (with fresh-grated wasabi from Half Moon Bay Wasabi Company), and you’ll use the fluffy Yorkshire pudding (it’s like a popover disc) to mop up the au jus. Sorry, no spinning salad, but you’ll have plenty of cocktails and choice wines to choose from.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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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 />",
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"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",
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},
"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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},
"masters-of-scale": {
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"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"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>",
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